Sampling Indian As Apple Pie was right up Ari's alley. The girl loves Indian Cuisine! She may not be able to cook, but sampling Chaat Masala has given her hope in the area of cooking.
With it's easy to following directions anyone can feel like a chef after using Indian As Apple Pie.
Ari loves to dine at Indian restaurants. She suggested that I prepare an Indian dish. Well, I have not, but now, she is trying her hand at preparing Indian dishes at. This will definitely save her some money.
All spice blends are from Singla’s own recipes, which she has developed through the years as an Indian American mother of two. The eight blends include:
- Chai Masala: Often incorrectly referred to as Chai Tea in the West, Chai Masala is a balanced mix of cardamom, cloves, and other spices that add full flavor to Indian tea
- Chana Masala: A perfect combination of tartness for the classic Indian dish of flavorful chickpeas in a thick broth
- Tandoori Masala: Mix this natural spice blend with yogurt and lemon juice for the perfect marinade for any protein, especially chicken
- Chaat Masala: A great mix for sprinkling over fruit and vegetables along with a little lemon juice – great for the kids
- Sambhar Powder: A south Indian blend perfect for inclusion in rich vegetable stew
- Rasam Powder: A powder traditionally used in spicy tomato soup, but also fitting for a rich stew
- Pav Bhaji Masala: Used to make the Indian vegetarian version of sloppy joe’s
- Kala Namak: Umami to Indian cuisine, black salt is the secret ingredient for the pop of flavor found in most Indian street foods
Dump and Go Chana Masala
3 cups dried chickpeas, picked over, washed, soaked overnight, and drained
1 medium yellow or red onion, minced
1 medium tomato, diced
1 2-inch piece ginger, peeled and grated or minced
4 cloves garlic, peeled and minced
1-6 Thai, serrano, or cayenne chiles, stems removed and diced, optional
1 tablespoon cumin seeds (or powder)
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon chana masala
1 tablespoon red chile powder or cayenne, optional
1-2 tablespoons salt
1 teaspoon turmeric powder
8 cups boiling water
Directions 1. Dump all of your ingredients from the drained chickpeas to the boiling water in a 5-quart slow cooker.
2. Cook on the High setting for at least 8 hours.
3. Garnish with chopped cilantro and fresh onion. Serve with basmati rice/brown rice-quinoa, roti or pita.
*Recipe courtesy of Anupy Singla.
Disclosure: Product was received in exchange for post.