I’m still practicing 😀
and its getting better. I made more tamarind chutney! Yumm ♡ And improved my cilantro/mint chutney. Along with the great spices from Garam Masala.
At this time I realized I have no garam masala on hand. I looked up some recipes for the spice blend and most of them included toasted & grinding whole seeds, which didn’t appeal to me. And I didn’t have whole seeds, anyway. So I went with a recipe that used ground spices and happened to have every one of them on hand. The homemade garam masala was perfect–just how I remembered it tasting last time I used some from a bottle.
Glorious Garam Masala-
Garam Masala, most common in North India, literally means “hot spice” but it doesn’t deliver a burning heat like tabasco or red chiles. It has a smoky, complex exotic flavor and usually combines cumin, cardamom, cinnamon, cloves, black pepper, coriander and sometimes saffron. I’m working on my own recipe, which involves grinding whole spices and toasting them, which I will post. In the meantime, you can buy a good blend from Frontier at Whole Foods or http://www.frontiercoop.com.
yummy stuff ….
its tasting GOOD!
Papri Chaat is a popular street food of South Asia, specially Pakistan and India. Both countries make them in different ways, Indians use curried chickpeas and raw ginger garlic paste in this recipe whereas Pakistanis use simple boiled chickepeas, this is the Pakistani version of Papri Chaat, do try this and make your day ….
- 3 cups homemade papri or market papri (broken into small pieces)
- 1 ½ cups boiled chickpeas
- 1 onion chopped (large onion)
- 1 ½ cup yogurt
- 1 tbspn sugar
- 1 cup water
- 1 – 2 tbspns tamarind chutney
- 1 – 2 tbspns mint-coriander chutney (optional)
- 1 tbspn chaat masala
- 1 tbspn chopped coriander
- 1 tspn roasted ground cumin seeds
- 1 cup boiled dice peeled potatoes
-Beat yogurt, water and sugar until they form a smooth textured mixture.
-In a shallow glass dish, lay a layer of 2 cups of papri, then chickpeas, then potatoes…
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