Gajar Gobi shalgum ka Achar

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Homemade chaat masala

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Chaat masala is a tangy and spicy blend of various spices that enhances the taste of any dish. It adds a slight zing or tanginess to the dish and enhances its flavours. Sprinkle it over pakodas (fritters), chaat, papad and many more dishes to give the street food touch. The benefit of making it at home is that it's super easy, free of any adulteration and you can customise it in any way you want. Follow my recipe for greater insight on it Ingredients :- Jeera / cumin seeds - 1/2 bowl Kali mirch / Black pepper - 2 spoons Namak / salt - 2 spoons Kala Namak / rock salt - 4 spoons Amchur / Mango powder - 4 spoons Ajwain / Carom seeds - 2 spoons Saunth / dry ginger powder - 1/2 spoon Lal mirchi / Red chilli powder - 1/2 spoon Hing / asafoetida - 1/4 th spoon Sukha pudina / dry mint leaves - 2 spoons
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Imli ki khati meethi chutney / Sweet and tangy Tamarind dip

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This is a tangy dip that leaves behind a trail of different flavours such as sweet, spicy and tangy.  It leaves a zing on your tongue and leaves you wanting more of it. It is a favourite dip of every Indian and is consumed with every snack. It is a lip smacking dip and is loved by people of all ages. This dip is super easy to make, is very digestive in nature and I bet that one serving of it won't be enough. Ingredients :- Imli / Tamarind - 100 gms Gurr / Jaggery - 100 gms Kala namak / Rock salt - 1/2 spoon Lal mirchi ki powder / Red chilli powder - 1/2 spoon Saunth / dried ginger powder - 1/2 spoon Garam masala - 1/2 spoon Bhuna hua jeera powder / Roasted cumin seed powder - 1/2 spoon Namak / Salt - to taste Kishmish / raisins - 2 spoons
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Punjabi Kale chane / Punjabi style black chickpea

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Black chickpea or Kale Chane are a part of the staple diet in north India. They can be relished in every form, ranging from soup to gravy and can be paired up with both chapati and rice. They are packed with high nutritional value and are tasty as well as filling. The best part of making this recipe at home is that it is very convenient to make and is bound to pamper the taste buds. Ingredients: Kale chane /Black chickpea - 250 gms Pyaaz/ Red Onion - 1  Tamatar / tomatoes - 3 Lehsun / Garlic cloves - 25 gms Adrak / Garlic - 25 gms Tez patta / Inidan bay leaf - 2 Moti elaichi /  Black cardamom -1 Laung / Cloves - 2 Sukhi methi / dried fenugreek - 1 spoon Namak / Salt - 1 spoon or to taste Haldi / Turmeric - 1/2 spoon Mirch / Red chilli powder - 1/4th spoon Dhaniya / Coriander - to garnish
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