171 black salt recipes

black salt recipes | 399 black salt Indian recipes |

black salt indian recipes. Black salt commonly known as sanchal, kala namak is a pungent smelling, pinkish – grey colored salt extensively used in Indian cuisine. The distinct flavor of this salt due to the sulfur is what makes it unique from table salt and sea salt. It is available as whole chunks or in powdered form. Store it in an airtight container away from heat and moisture as they release water when in contact with humidity.

black salt beverage recipes

During summer, black salt is used to flavor cool drinks, which is a practical way to replace sodium lost through excessive perspiration. Refresh yourself with a glass of this chilled nimbu pani on a hot day! Or this cool cucumber drink that works amazingly on your body. Have unusual concoctions like Pineapple Masala Drink, Guava and Pomegranate Drink, Lemony Lettuce Drink with your afternoon snack to complement a chatpata dish like chaat. The pleasant fragrance and soothing taste will give you a sensory reboot! Black salt is the key ingredient in preparing the teekha phudina pani for golgappa.

Kala namak snacks recipes

Black salt is used to enhance the flavor of deep-fried foods. It is generally sprinkled over snacks like Besan masala peanuts, fried chana dal to give them a chatpata flavour. It is also used as a condiment in preparing various chaats such as Dahi vada, Bhel puri, Pani Puri .

Somedays you can substitute salt with kala namak to give a peppy flavour to stuffings of dishes like Corn, Capsicum and Cheese Paratha, Aloo Ka Bomb, Chat- Pata Pav.

Sanchal is also used to make delectable accompaniments like Sweet Chutney, Teekha Pudina Chutney, Mint Raita, Bhavanagari Marcha and Flax Seed Raita.

A dash of kala namak in making various Indian spice mixes like Chaat Masala, Peri Peri Masala, Pav Bhaji Masala, Chole Masala Powder enhances the flavour manifold.

Enjoy our collection of 399 black salt Indian recipes and do try them at your home.

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cabbage salad recipe | quick cabbage salad | healthy cabbage salad | band gobi salad | with amazing 14 images. This fabulous cabbage salad recipe is a quick cabbage salad which is also healthy cabbage salad. This salad is cabbage through and through, with dark green speckles of green chillies and coriander here and there. Yet, this crunchy high fibre Cabbage Salad is so tasty, you will see people reach for more helpings of it. We will let you in on the little secret. A tangy dressing with black salt, lemon juice and red chili and coriander powder, olive oil, asafoetida and blacksalt is the magic spell that transforms simple cabbage into such a singularly wonderful cabbage salad recipe! Try it to believe it. Pour the dressing over cabbage that is combined with green chillies and coriander, mix well and you are good to go! When you buy cabbage, ensure that the leaves are not shriveled and there or no holes or black spots on the outer leaves. You can pack the dressing and cabbage seperately. Pour the dressing over the salad right before eating. This way the Cabbage Salad will taste fresh and won't wilt . See why we this is a healthy cabbage salad? Cabbage is low in calories, relieves constipation, good for diabetics. Cabbage has high levels of flavonoids and anthocyanins and has long been used as a herbal medicine. Rich in antioxidants in turn lowers the risk of infection and inflammation of the body due to eating processed foods. Enjoy cabbage salad recipe | quick cabbage salad | healthy cabbage salad | band gobi salad with detailed step by step photos and video below.

pudina lassi recipe | mint lassi | Indian yogurt mint drink | mint sweet lassi | with 12 amazing images. pudina lassi recipe | mint lassi | Indian yogurt mint drink | mint sweet lassi is a perfectly sweet summer drink which is best served chilled. Learn how to make Indian yogurt mint drink. To make pudina lassi, combine the mint leaves, black salt, sugar and cumin seeds powder in a blender and blend till you get a semi-smooth paste. In a large bowl add the curd and whisk till smooth. Add the prepared paste to the whisked curd and whisk till smooth. Serve the pudina lassi immediately in small individual glasses garnished with mint leaves. Here we give a minty twist to the classic Punjabi lassi. Cool and creamy, this refreshing Indian yogurt mint drink gets even more zesty with the addition of mint. The combination of mint and black salt not only gives the drink a unique taste, but also boosts it health benefits – by improving digestion and inducing a cooling effect. Think mint, and cool is the first word that comes to mind! Indeed, mint is best known for its cooling effect, and is an ideal ingredient to include in summer drinks. This mint sweet lassi with hints of cumin seeds is pleasing to the eye and taste buds both. Choosing the perfect mint leaves is very important for this mint lassi. Look for mint leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour. Tips for pudina lassi. 1. Ensure to use thick curds, else the lassi will be too runny. Prefer curd made with buffalo milk over cow’s milk. 2. To make a salty version of pudina lassi, just omit the sugar and add salt to taste instead. Try other drinks using curd like Black Grapes and Curd Smoothie, Ayran, Turkish Yoghurt Drink or Piyush. Enjoy pudina lassi recipe | mint lassi | Indian yogurt mint drink | mint sweet lassi | with step by step images.

Suggested serving size for 100 calories: 1 serving the low-cal, nutritive fruit chaat is an all-time favourite, anytime snack. The tangy and sweet orange-mint dressing lends it a dash of exotica.

fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal is a common, time-tested namkeen that nobody tires of! Learn how to make market style fried chana dal | with 31 amazing images. To make fried chana dal, soak the chan dal in enough water for 3 hours. Drain well and place them on a big muslin cloth and pat it with another muslin cloth over it allow them to dry for atleast 15 minutes or till there is no water and they are dry. Heat the oil in a deep non-stick pan, dip the strainer in it and put half the chana dal in it and deep-fry on a medium flame till it turns crisp. Remove excess oil by patting with tissue paper. Sprinkle the spice mixture made of chilli powder, Kashmiri chilli power, black salt and salt and toss well. Cool completely and serve. The crispiness of the chana dal namkeen together with the chatpata seasoning makes it a great success with young and old. Mumbai style Bhel Puri and Sev Puri are incomplete without this market style fried chana dal. Fried chana dal is a part of many other delicious chaat recipes like Delhi Style Aloo Chaat. It is a priceless, intensely satisfying experience to pop some of this into your mouth before you sip your hot tea or coffee. Don’t miss it! Also enjoy making a chaat with this savoury jar snack by way of Chana Dal Chaat. Combined with onions and tomatoes and pepped up with with some fresh coriander and lemon juice, it tastes awesome! Tips for fried chana dal. 1. Soaking chana dal in hot water is necessary. This is necessary so chana dal swells and also while deep frying it doesn’t remain raw. 2. Spread the soaked dal on a muslin cloth or any other kitchen towel. Prefer to use a double layered muslin cloth, so it absorbs the moisture from chana dal well. 3. Follow the method of deep frying chana dal using a strainer to avoid spluttering of chana dal. 4. Deep fry it on a medium flame only so it turns uniformly crisp. 5. Do not miss out on adding Kashmiri chilli powder if you want market style fried chana dal. 6. Add the spice mixture till the chana dal is hot. It mixes well at this stage and coats the chana dal. 7. Toss the chana dal and spice mixture with your hands. This helps un uniform coating of the spice mixture. You can also try other jar snacks like Verki Puri or Nimki. fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal | with step by step photos.

chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with 14 amazing images. This chaat masala is named so, because it is hard to imagine making chaat without chaat masala powder! With a unique blend of spicy, salty and sour flavours, just a dash of chaat masala is enough to add a peppy twist to all kinds of chaats and savoury snacks, ranging from Chaat / Bhel and more to Kebabs / Tikkis / Barbeques, Vadas and even Parathas. The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. It is perhaps the combination of these spices with black salt that gives it all the zing. This easy chaat masala powder recipe takes 5 minutes to make and is made off cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt. A few points and tips to make the perfect chaat masala recipe. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it. Here we show you how to make Chaat Masala the right way. Keep some handy in a jar, to sprinkle over curds, fruits, or just about any chaat or snack. Enjoy chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with step by step photos and video below.

sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with 15 amazing images. Looking for a healthy and tummy filling recipe? Here we have got you a scrumptious healthy quick Indian salad recipe which you can relish at any point of the day which is sprouted moong dal salad. Sprouted moong salad is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available in every Indian house. You can make Sprouted moong salad for evening snack or can even be used as a accompaniment or side dish with dinner or lunch. To make sprouted moong salad, all you need to do is dump in all the ingredients together mix well and relish the tasty recipe. So to make healthy moong salad, combine sprouted and boiled moong, cabbage, tomatoes, carrot, coriander, onions, lemon juice, green chillies, black salt and mix everything well. The veggies make it nutritive and lemon juice adds the tangy hint to the salad. You can serve it immediately or refrigerate it for an hour and serve. I make this salad recipe once or twice in a week and personally enjoy relishing it as a side dish with my meal. Also, you can add yogurt and red chilli powder if you wish to. Sometimes, when I am running late on schedule I pack it and consume it while travelling. Why with think this is a healthy moong salad? Moong sprouts is a nutri-dense sprout. It’s a good sources of several nutrients like B vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. Sprouted moong salad is a refreshing salad, which can even be enjoyed as a mid-day snack on a sweltering hot day when you don’t feel like eating anything spicy or oily but want something tangy, tasty and sumptuous. Here, sprouted and cooked moong is mixed with varied fresh ingredients like tomatoes, coriander, cabbage, etc., perked up with lemon juice, and refrigerated till crisp and cool. This thoroughly enjoyable Sprouted Moong Salad can also be served as a starter at garden parties. Enjoy sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with detailed step by step photos and video below.

Spicy mint flavoured potatoes wrapped in foil and grilled so that they remain moist. If you like them lightly browned, feel free to thread the potatoes on a skewer, grill them.

chole masala powder recipe | homemade chole masala powder | with 22 amazing images. There is joy, freshness in making your own chole masala powder recipe. The aroma and flavour you get from homemade chole masala powder beats the chole masala powder packet you buy from the store. Indeed, a freshly-ground batch of chole masala powder will beat any commercial brand hands down. This is because homemade chole masala powder is pure, free of adulteration, fresh and made with love! They have a strong aroma and intense flavour, and just a sprinkling is enough to boost your dish. This recipe shows you how to make the perfect Dry Chole Masala Powder at home. You can make a small or medium batch, depending on how frequently you use it. We have pan roasted the ingredients in chole masala powder, because that is the fastest and most convenient way. However, if you have time, you can toast the ingredients in the oven, or sun dry them for two days. Also, take care to sort the ingredients carefully to remove impurities like small stones, dirt and husk. We have started by dry roasting kashmiri red chilies, cinnamon black cardamom and bay leaves and set aside. further, in the same pan, we have add the cumin seeds, caraway seeds, coriander seeds, fennel seeds, carom seeds, cloves, pomegranate seeds and black peppercorns. Dry roast them on a medium flame for 2 minutes or till they change their color. Transfer to a plate and keep aside to cool. Mix together all the dry roasted ingredients and blend in a mixer till smooth. Put mixture in a bowl and add the nutmeg, dried mango powder, mace powder, asafoetida, black salt and salt. Mix well, cool and store chole masala powder in an air-tight container. We suggest you follow the chole masala powder recipe exactly because a little more less of any ingredient tends to change the flavour. In fact, we learnt this the tough way – on our first attempt we added more of dalchini and the flavour was too overpowering. Now we got it perfectly right – and so will you! When mixed with kabuli chana (chick peas) to make the ever popular North Indian Chole Bhature or for other innovative dishes like Chole Samosa Chaat , Chole Tikki Chaat , this homemade chole masala powder recipe will add the punch required to make the dish a sure hit! The next time you can even try making Garam Masala at home to help you create an array of Indian foods. Enjoy how to make chole masala powder recipe | homemade chole masala powder | with detailed step by step photos below.

chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with 14 amazing images. This chaat masala recipe for chaats is named so, because it is hard to imagine making chaat without Indian chaat masala! Most chaats owe their snazzy, tongue-tickling flavour to this peppy Indian chaat masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder, the chaat masala has a strong aroma, which draws one to any dish it is added to. And, it surely lives up to the expectations by imparting a very enjoyable flavour too. Here, we show you the perfect way to make chaat masala recipe for chaats, so that you get a uniformly-blended masala, which can be stored for a long time. The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. This easy Indian chaat masala takes 3 minutes to make and is made off only 6 ingredients cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt. A few points and tips to make the perfect chaat masala recipe for chaats. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it. Enjoy chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with step by step photos and video below.

guava mojito recipe | virgin guava mojito | guava mojito mocktail | tropical guava mojito bartender style | with step by step images. guava mojito is an Indian party drink which is sure to please every diner. Learn how to make guava mojito mocktail. Mojito is a traditional Cuban cocktail made of peppy ingredients like lime juice, soda and mint. This virgin guava mojito is a variant that combines guava cubes with sprite and lemon juice. To make guava mojito, combine the guava and ¾ cup of water in a mixer and blend till smooth. Transfer the mixture in a deep bowl, add the powdered sugar, lemon juice, salt and black salt and mix well. Keep aside. Just before serving, put 2 tbsp of the prepared guava mixture in a tall glass and pour ½ cup of sprite over it and mix well. Serve immediately. The guava mojito mocktail has a fascinating texture and a tantalizing tingle, accentuated by the addition of black salt. It is an invigorating combination of sweet, tang and salt all in one drink. Tropical guava mojito bartender style is a sure case of love at first sip! The secret ingredient is sprite. It blends very well with guava and gives the perfect fizz. Tips for guava mojito. 1. Do not cut the guava into very big cubes, else blending will be difficult. 2. Ensure to use fresh black salt, for that perfect tanginess. 3. You can store the guava mixture in the refrigerator in an air-tight container for a week and use as required. You can also try Lemon and Mint Muddle or Watermelon Mojito. Enjoy guava mojito recipe | virgin guava mojito | guava mojito mocktail | tropical guava mojito bartender style | with step by step photos below.

chaas recipe | plain Indian buttermilk recipe | plain chaas recipe | with 12 amazing images. The most popular Indian drink, chaas recipe or plain chaas recipe which is called plain buttermilk outside India. plain chaas is made from dahi (curd), water and salt. We have added a bit of jeera nad spices to give it an Indian flavour. Serve chilled chaas on hot summer afternoons and watch your family’s energy levels rise instantly. It is good to note that plain chaas also aids in digestion. However, remember this is more of a day-drink. Chaas is basically a yogurt based drink which cools your system from the inside. Basically plain chaas is very famous in Gujarat and Rajasthan. Tradionally, chaas is made by churning or mixing yogurt and water with madhani also known as whipper. Chaas is super easy and quick to make. All you need to do is take curd in a bowl and whisk it. This helps in getting a uniform mixture on blending. We have used homemade curd for the chaas recipe. Add cumin seed powder which uplifts the taste of buttermilk. Add ginger-green chilli paste, black salt and mix everything well. Add cool water and whisk well. Further, we have tempered chaas, you can skip it if you don’t like chaas with tempering. Take oil in a small pan, add cumin seeds, once they crackle add asafoetida and pour over the chaas. Mix well and our buttermilk is ready to be served! You can also garnish it with coriander if you wish to. As a Gujarati, we prepare and consume chaas with each and every meal. My meal is incomplete without consumption of buttermilk! Aside from this chaas recipe, try our other chaas recipes like Pudina Chaas, Masala Chaas, Salted Chaas and our Low-Fat Chaas which is perfect for diabetics, heart and weight loss. Enjoy chaas recipe | plain Indian buttermilk recipe | plain chaas recipe with detailed step by step photos and video below.

kokum sherbet recipe | kokum juice | how to make kokum juice at home | with 17 amazing images. kokum sharbat is one of the popular summer drinks to beat the heat. Learn how to make kokum juice at home. kokum sherbet is made from kokum, jeera, black salt and sugar. Jeera and black salt are perfect flavourings for this tangy kokum juice, which has an enjoyable texture thanks to a little smart thinking – of grinding half the kokum coarsely. Although the procedure seems to have more than half a dozen steps, we assure you that once you have soaked the kokum it will take just a couple of minutes to have this peppy kokum juice ready in your hand. It is a very refreshing Indian Drink/Sherbat. To make kokum sherbet, combine the semi-dried kokum and ½ cup of water in a bowl, mix well and keep aside for 30 minutes. Strain the kokum water and keep it aside. Blend the soaked kokum in a mixer using half the kokum water and blend till coarse. Keep aside. Combine the remaining half kokum water and sugar in a small non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool it. Add the coarse kokum mixture and mix well. Strain it using a strainer. Finally add cumin powder. When serving, add 2 tablespoon of this syrup into a tall glass along with ¾ cup of chilled water. While kokum sharbat mixes are easily available in the market, nothing can beat the taste, pulpy texture and pristine aroma of this fresh and natural Kokum Sherbet, prepared in your own kitchen. Tips for kokum sherbet. 1. Use the semi-dried variety of kokum only. These have no seeds and are perfect for this recipe. 2. Ensure that the sugar has melted well. 3. Make this in a large batch and store refrigerated to sip on when you come home in the summer. Enjoy kokum sherbet recipe | kokum juice | how to make kokum juice at home | kokum sharbat. Also check out for more refreshing drink recipes like Minty Mango Delight, Angoor ka Sherbat, Chaas, Coconut Water with Coconut Meat, Khus Lime Float and Lime Cup.

dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images. dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada. Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla. To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately. Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on. While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course. Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada. Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video.

aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step images. aam panna is a refreshing drink which rejuvenates your spirits. Learn how to make mango panna drink. A traditional summer cooler, kairi panha is a really snazzy way to fight sunstrokes. This peppy drink of raw mangoes sweetened with sugar and flavoured with aromatic spices like cardamom and saffron peps up your taste buds with its tingling, tangy taste. Raw mangoes are by nature very cooling and when served in the form of a drink it also serves to hydrate the body. So, boost your energy and beat the heat with a glassful of chilled cool summer drink for sunstroke. To make aam panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside. Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles. Allow it to cool completely. Once cooled, peel and remove the pulp in a bowl. Combine the pulp and sugar and blend it in a mixer till smooth. Add the saffron-water mixture, cardamom powder and black salt and mix well. Add 3 cups of chilled water and mix well. Pour equal quantities of the drink into 4 individual glasses. Serve aam panna immediately. Mango panna drink is a pleasant surprise for guests. You can make a large batch of this concentrate and store it in the refrigerator to be served later. Making the concentrate is neither elaborate nor difficult. Do not miss out on adding the black salt, it balances the sugar very well. Tips for aam panna. 1. For best results buy raw mangoes when they are in the beginning of the season and not towards the end of season. 2. Wash the raw mangoes thoroughly before pressure cooking. 3. Saffron is usually added in warm milk for mithai, but for this recipe we have used water. Prefer to use warm water for best colour and flavour. Enjoy aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step photos below.
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