Chaat Masala by Anupy Singla |
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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 4 |
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Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In Vegan Indian Cooking by Anupy Singla, she suggests try this on raw veggies, sprinkled over boiled potatoes or stir a pinch into your plain soy yogurt. Look for the mango powder, black salt and carom seeds in Indian groceries or spice shops. Ingredients:
1/2 cup heaping coriander seed |
2 tablespoons heaping cumin seeds |
2 tablespoons heaping fennel seeds |
8 whole dried red chilies, broken into pieces |
1/2 cup whole black peppercorn |
2 teaspoons heaping mango powder (amchur) |
2 tablespoons black salt |
2 teaspoons heaping ground ginger |
2 teaspoons heaping carom seeds |
Directions:
1. TOAST:.
2. Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
3. Stir every 15-20 seconds to prevent burning.
4. The spices should be just toasted and aromatic.
5. After about 4 minutes of roasting, transfer the mixture to a plate.
6. Let cool 15 minutes.
7. GRIND:.
8. Transfer spices to a spice grinder or the dry jug of a powerful blender.
9. Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
10. Process to a fine powder.
11. Sift after grinding to get a finer powder.
12. Store in an airtight container up to 6 months.
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