Combine all spices except for black salt in a small saucepan and toast until fragrant.
Remove from heat and allow to cool.
Grind whole spices in a spice grinder or mortar and pestle.
Mix in black salt and store.
br>Season chicken with remaining salt and pepper.
Grill chicken
pices), ginger paste, garlic paste, salt, red chilli powder, bay leaves
Mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
Place in tight lidded container and shake it really well. Shake it once a day for the next week. It gets better with age and holds well for six months or more.
This salt blend is excellent on meat, poultry, seafood, vegetables, and most anything.
br>Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and
eeds and grind coarsely with black salt in a mortar with a
Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.
Preheat the oven broiler. Set the oven rack about 6 inches from the broiler.
Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt.
Broil the asparagus until tender and starting to brown, 6 to 10 minutes.
Roast the first 3 ingredients separately in a dry saute pan over medium high heat until they become aromatic--do not burn.
Grind them with the chillies, black salt and citric acid until a powder.
Mix in the remaining ingredients.
Store in an airtight container.
minute.
Add salt, red chilli powder, black salt, corriander leaves and
Boil and cut the potato into cubes.
Finely chop the tomato and chilli and corriander leaves.
Add them to the cooked chana.
Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
Mix well.
Squeeze lime juice.
Mix well once again.
Garnish with corriander leaves.
Serve chilled.
br>Add ginger, green chillies, salt to taste and baking soda
Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl.
Heat the oil and add the seed mixture.
When they crackle, add the onion and saute till it turns translucent.
Add the paneer, turmeric, chili powder, black salt and stir for some time.
Add the yogurt, sprinkle the plain flour and mix well.
Add the cilantro and salt and bring to a boil.
Serve hot with rice or rotis.
Add all ingredients to a mixing tin. Add ice and shake well. Strain into chilled cocktail glass rimmed with black salt/sugar. Garnish with speared lemon spiral, if desired.
if using), lemon juice, and salt in a blender to a
Add oregano, pepper, cayenne, and black salt; mix well and set aside
coconut oil, maple extract, and black salt; blend until very smooth, about
Heat vegetable oil in a skillet over medium heat; add cumin seeds, bay leaves, and red chile pepper. Cook until cumin seeds begin to sputter, 1 to 2 minutes, stirring constantly.
Cook and stir tomatoes and ginger piece into cumin mixture until all the water cooks out of tomatoes, about 5 minutes. Stir jaggery and dates into tomato mixture; cook until jaggery dissolves and the mixture thickens, about 5 more minutes. Add black salt. Remove ginger piece and bay leaves from chutney before serving.
coconut oil, almond extract, and black salt; blend until very smooth, about
ry masala (Clove, cinnamon powder, Black Pepper, tsp Jeera, Whole corriander