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Masala chai is composed of three major components: masala, chai (or tea), and milk. Recipes and preparation of chai can vary by geography and by family. One way to prepare masala chai is by gently boiling water with spices in a pot. Tea is then added to the pot and brewed to preference.
Tarla Dalal (3 June 1936 – 6 November 2013) was an Indian food writer, chef, cookbook author and host of cooking shows. [ 1 ] [ 2 ] Her first cook book, The Pleasures of Vegetarian Cooking , was published in 1974.
Crushed puris are soaked in hot masala gravy made up of green peas, chili powder, garam masala, chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, carrot shavings (optional), coriander leaves and sev are then added, before the dish is served. Mirchi Bajji: A snack famous in Andhra Pradesh and northern Karnataka.
Combine the cider, brown sugar, ginger, apples, and kumquats in a slow cooker. Wrap the quartered oranges, cinnamon sticks, cloves, and peppercorns in a large piece of cheesecloth and tie to ...
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Chai is the Hindi and Urdu word for "tea", as in masala chai, and wala indicates the person performing the task, so chaiwala is a street vendor of tea. Chaiwalas, as an entrepreneurial group, tend to move from different regions of India to run their small business in major cities.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west.
Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. [1]