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Chaat masala, also spelled chat masala, is a powdered spice mix, or masala, originating from the Indian subcontinent, typically used to add flavor to chaat. It typically consists of amchoor (dried mango powder), cumin , coriander , dried ginger , salt (often black salt ), black pepper , asafoetida , and chili powder .
Mahashian Di Hatti Private Limited, [2] [3] doing business as MDH, is an Indian spice producer and seller based in New Delhi, India.It is the second largest leader in the Indian market with 12% market share, following S. Narendrakumar's Everest Spices.
An Indian chaat, prepared by soaking vadas in thick yogurt. To add more flavor, they may be topped with coriander or mint leaves, chillies, crushed black pepper, chaat masala, cumin, shredded coconut, green chillies, or boondi. Dahibara Aludam: Dahibara Aludam is a variant of Dahi vada and originated from Cuttack of the state Odisha. [10]
Papri chaat served with boiled potato, coriander chutney, tamarind chutney, yogurt and topped with sev Papri chaat (right) with dal and empanadas. Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chickpeas, boiled potatoes, dahi (yogurt) and tamarind chutney [1] [6] and topped with chat masala and sev.
Paneer butter masala: Paneer Butter Masala is a popular vegetarian dish in Indian cuisine. It is a creamy and aromatic curry made with soft cubes of paneer (a type of Indian cheese), butter, tomato sauce, and a blend of flavorful spices such as cumin, coriander, and garam masala. Vegetarian Paneer tikka masala
Garam masala (from Hindustani گرم مصالحہ / गरम मसाला garam masālā, "hot, or warm, spices") is a blend of ground spices originating from the Indian subcontinent. It is common in Indian , Pakistani , Nepalese , Bangladeshi , and Caribbean cuisines.
Panipuri is one of the popular chaats in South Asia. Dahi vada chaat with yogurt. The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander ...
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
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