Mamta's Kitchen - A Family Cookbook





Chaat Masala

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On 05/06/2011 09:06pm, Sid wrote:

Does chaat masala have to have the citric powder or could I squeeze some fresh lemon/lime juice onto the food just before adding it? I have also seen some versions that use ajwain seeds. I love the flavour of ajwain so if I was to use the recipe on site, how much ajwain would you recommend I add to the mixture (if you would recommend it at all)?

Thanks, Sid.

On 05/06/2011 09:06pm, Mamta wrote:

When I make chaat, I always use fresh lemon juice. Chaat masala is a powder mix that is kept in a bottle for a while. That is why citric acid is often used instead of fresh lemon.

Ajwain/carom is quite a strong flavour. So about a teaspoon should be plenty. It is not traditionally used in chaat, but if you like it, why not?

On 05/06/2011 10:06pm, Sid wrote:

Why not indeed :) Thanks, Mamta.

On 07/06/2011 01:06pm, Lapis wrote:

I can't see the reasoning behind just adding anything 'cause you like it. Carom/ajwain is not part of chat masala because it does not work. Chat masala is a spicy (used in its true sense) salt, unexpectedly good on fruit, and wonderful on tandoori chicken. It has many flavours including hing and methi leaves, and tart ingredients such as pomegranate seeds and amchur (dried green mango). Combine those with black salt and dried mint, and you have a potent cocktail, but I wouldn't add carom seeds, which taste of thyme and won't marry with the other flavours.

If you like carom seeds, find a recipe where it is an ingredient, like pakoras or channa-based snacks, or fish recipes.

On 07/06/2011 05:06pm, Rajneesh wrote:

True, carom seeds has a specific flavour which won't go with chaat. It can also be used in puris, paranthas, bhatureys and even pilao rice. Not to forget meat dishes as well.

On 07/06/2011 09:06pm, Sid wrote:

I made it yesterday and funnily enough I did leave the carom seeds out. I made it with coriander, cumin, a small amount of fennel, chilli powder, hing, amchoor, ginger, garam masala, black salt, sea salt and dried mint. It smells and tastes great.

I do add a very small pinch of carom seeds when I make sambhar masala powder though... :o))

On 08/06/2011 02:06pm, Lapis wrote:

I think your chat masala needs a little dried methi leaves, too.

On 08/06/2011 02:06pm, Mamta wrote:

I have not tried methi leaves in chaat masala. I have had them in other masalas that I use for cooking, but not chaat masala. I must remember to try that.

On 08/06/2011 03:06pm, Sid wrote:

I would have added the dried methi leaves when I made it, but I had ran out. I will be getting some on Friday so I will add some to it then and give it another try.

I am making Mamta's vegetable samosas this evening. I have done all the prep work and now I am just waiting for the filling to cool down. I added some carom/ajwain seeds to the dough, so I will give the chaat masala a try later :o)

I've also made an onion and mint salad with a sprinkle of black salt.

On 08/06/2011 07:06pm, Lapis wrote:

is that onion and mint salad with yoghurt?

On 08/06/2011 08:06pm, Sid wrote:

No. It's just finely diced onions, a few pinches of dried mint and a sprinkle of black salt. Then I just mix it up and leave it in the fridge for a while. I also add a small pinch of beetroot powder just to give it a bit of colour, but not enough to leave a taste.

On 09/06/2011 07:06am, Mamta wrote:

How did the samosas come sid?

On 09/06/2011 12:06pm, Sid wrote:

Hi Mamta. The samosas came out really well thanks. I have made them before so I knew what to expect. I mixed some cucumber, tomato, red onion, chopped fresh coriander and mint and pomegranate seeds together with some yoghurt and chaat masala to go with them and it was great :)

Sid

On 09/06/2011 12:06pm, Mamta wrote:

No pictures to show us?

On 09/06/2011 01:06pm, Sid wrote:

Sadly not. I am still without a camera and the camera on my mobile phone is mediocre at best. The next time I make them I could try and take a picture with the webcam, but I don't think it will be that great. When I get a new camera I will take a lot of pictures for you. The samosas looked great in a big bowl too. :(

On 09/06/2011 01:06pm, Mamta wrote:

You are making me hungry :-)!

On 09/06/2011 11:06pm, Lapis wrote:

the problem with onions is that they contain enzymes that react with other chemicals in the onion to form the characteristic onion smell, and tearful result. Then acids are formed which can be quite acidic, and if left for any time, can make a curry taste quite sharp. They also start to produce an off flavour, with the breakdown of the sulphur compounds. This can be reduced if you add an acid to start with, like vinegar, yoghurt or lime/lemon juice. This hinders the enzyme, and a fresher tasting onion results. One reason pickled onions are so good, and boiled onions smell so foul!

The acid production is over in about two minutes, so whatever you do with your onions, do it in a minute or under. And never blitz them in a macerator unless they are to be cooked immediately. Chopping quickly and into a pan is the best way I have found.

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