Everest Spices

Description

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

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.


Ingredients

Ingredients

  • Asafoetida
  • Bishops Weed
  • Black Cardamom
  • Black Pepper
  • Black Salt
  • Cardamom
  • Cassia
  • Cassia Leaf
  • Chilli
  • Cloves
  • Cardamom Seeds
  • Coriander
  • Cumin
  • Dry Ginger
  • Dry Mango
  • Fennel
  • Kachri
  • Mace
  • Mint Leaf
  • Mustard
  • Nutmeg
  • Pomegranate Seeds
  • Common Salt
  • Tamarind
  • Turmeric
Chhole Masala

Recipe: Chhole

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.
Brace Bracket

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.