eeds, Anardana (Pomegranate seeds).
Chole: In a big bowl, add
Chole method :
Boil chole.
In a mixer , grind
Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with RawSpiceBar's Chaat Masala and garnish with chopped onion.
Whisk together olive oil, honey, lime or lemon juice and combine. Taste and adjust seasoning as needed and drizzle over salad.
Combine all the chaat ingredients in a bowl and toss well with the seasoning.
Serve immediately.
Mix cucumbers, tomato, and chickpeas together in a salad bowl. Add lemon juice, chaat masala, and salt. Refrigerate until ready to serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
-5 days.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna
of your choice.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna
Heat oil in a skillet,when heated add cumin seeds, green chilies and then add onions, saute until they turn golden brown Add garam masala, chaat masala, red chili powder and amchur powder.
Saute for another 2-3 minutes.
Add canned chick peas, keep on cooking for another 2-3 minutes.
Add 2 tbsp water, cover it and let it cook for 10 minutes on low-medium heat Uncover after 10 minutes,and add diced red onions and tomatoes and cook for another 5 minutes Enjoy with puris/rotis or parathas.
nd serve hot.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna
Using a pestle and mortar, grind the cardamom seeds to a powder.
Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
Get the book here:
https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
chopped green chilli, garam masala (recipe#40293) and salt.
Add
ins before grinding.
This recipe sees 2 inda chillies - Spicy
side.
Now prepare the chaat.
To do so, mix
br>Add cumin seeds and chaat masala and mix again.
he fruit bowl.
Add chaat masala. Mix well and serve