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Asafoetida is often called 'stink finger' for its extremely obnoxious smell.
More Facts
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To make soft and creamy ice cream, add a few granules of gelatine to the mixture before freezing. The gelatine prevents the ice cream from crystallising.
More Cooking Tips
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| Chaat Masala |
Added: 19th Jul, 2006 | Viewed 3341 times |  |  |
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| Chaat Masala is the essence of Indian Street Food and bears the trademark sour and tangy taste of the famed 'bhel-puri' and 'golgappa'. Although there are many readymade varieties available from companies like "Everest", "Mangal", "MDH" etc.. it is very gratifying to make your own, varying the amounts of ingredients to achieve your own unique taste. Make in small quantities and use generously in 'chaat dishes' and sparingly on raw fruit salads and cooked tandoori meat. |
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| Ingredients |
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1 tbsp cumin seeds
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1 tbsp black peppercorns
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5 cloves
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1/2 tbsp dried mint leaves
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2 1/2 tbsp dried mango powder [amchur]
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1/4 tsp asafoetida powder
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1 tsp chilli powder
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1 tsp ginger powder
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1 tbsp rock salt
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2 tsp sea salt
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1/4 tsp tartaric acid |
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| Method | | Lightly roast all the ingredients except the salts in a wide pan over medium heat, stirring constantly to avoid burning. Remove from heat and allow to cool. Add the salts and grind all the spices while they are still a bit warm in a coffee grinder. Store in an airtight container. |
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