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Rithala, Delhi

Along with chickpeas, the ingredients ofchana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana) and garam masala.

This masala is named so, because it is hard to imagine making Chaat without Chaat Masala! With a unique blend of spicy, salty and sour.

It is a blend of various fragrant spices, which are roasted and then ground for use in various kind of Raita (finely chopped salad vegetables mixed with beaten natural yoghurt), Dahi Vada / Bhalla(fried lentil dumplings, soaked in water and mixed in natural yoghurt dressed with ginger shreds and tamarind

Spices blend for Black Lentil (Urad whole) Recipe : Soak overnight 110g Black Lentils (Urad whole) and 30g Red Kidney beans. Add 1.5 litre warm water in a deep pan and boil the beans till they are soft. Add more water when required. Separately cook 120g tomato puree & 15g Dal Makhani masala.

Garam masala, which literally means warm spice, is a staple blend used in Indian cooking. The exact mix can vary between household and regions, though it typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns.

She shared a recipe for homemade maggi noodles and that inspired me to try Makes : 1.2 cup of powder Garam Masala Powder 1.5 tsp

Meat masala is a spice mix used in Keralan cuisine, typically as a marinade for various types of meat, especially mutton.Meat masala can either be rubbed onto pieces of meat as a dry powder mix, or combined with oil to make a paste that more easily coats the meat.

Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor.

Whole Garam Masala is a combination of whole spices used to flavor many dishes like Vegetable Pulao, Biryani, Side Dishes, Mughlai dishes.

Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea.