Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: RubyDoo on November 22, 2012, 08:03 AM
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Interested to know how and for what you guys use this finger licking powder for.
I am sure i do not use it enough or properly as it is only occasionally used as a tasty sprinkle here on snacks.
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The most well known use of it would be in chicken chaat which is not something I ever make.
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So far the only thing I have used it for is Kashmiri Chaat; a recipe in Kris Dhillons second book. Very tasty. Brilliant with samosas The brand I have is Mangal. Jiggy Majhus new book has a recipe for Chaat Masala containing fennel and carom seeds. Might give it whirl and have a go at an Aloo Chaat.
Rob
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Mmm aloo chaat sounds good
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I love both chicken & aloo chat, but strictly the "traditional" BIR versions, not the modern one that uses chicken tikka in the former; I seem to recall that both were also traditionally served cold -- can anyone confirm that ?
* Phil.
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HI RD
Love Chatt Masala, use it all the time, sometimes use it instead of Garam Masala to give a different edge to a dish.
The flavour of the Black Salt is the key and takes a good curry up to another level.
An example here, in my Chicken Chatt recipe.
How I cook a Chicken Chatt.
Do a mini Bhuna, Half the ingredients of a normal Bhuna, plus the Chicken is diced small.
1. Sweat down Chopped Onion and G.Capsicum mix (Service Onions)
2. A touch G&G, cook out
3. A touch of the usual, Tomato Puree dilute, Mixed powder, Kashmiri Chilli Powder and 1tsp of Chatt Masala. cook out
4. Add the small chopped precooked Chicken pieces and a little of the stock. heat through for a minute.
5. Add a Chefs spoon of curry base, a fresh chilli chopped and a pinch of chopped coriander. Heat through for a minute or until it all becomes semi/dry.
6. Serve and garnish with sliced Tomato, Cucumber an a wedge of Lemon, not forgetting a little dusting of Chatt Masala.
My video recipe here - www.vimeo.com/44239169use this link, if the video doesn't show ;)
cheers Chewy