DESCRIPTION
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
USAGE
Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.
RECIPE: VEGETABLE
Before you begin: Soak 100 gms Kabuli Channa overnight. Cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder.
Add 1 tbsp Everest Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins.
For added flavour add ½ tsp Everest Chaat Masala and Everest Kasuri Methi.
Ingredients
- Asafoetida
- Bishops Weed
- Black Cardamom
- Black Pepper
- Black Salt
- Cardamom
- Cassia
- Cassia Leaf
- Chilli
- Cloves
- Cardamom Seeds
- Cumin
- Dry Ginger
- Dry Mango
- Fennel
- Kachri
- Mace
- Mint Leaf
- Mustard
- Nutmeg
- Pomegranate Seeds
- Common Salt
- Tamarind
- Turmeric
- Fennel Seeds
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