Mango Powder Green (Amchoor, Amchur)

SourIng Agent, A Tart, Sharp SpicIness

curries, stews, summer beverages, tenderizer; scurvy, germicide, heat stroke

Pure single spice, 100% natural, no preservatives

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Amchoor is used to make a dish tart and is used instead of limes and tamarind in Indian cookery. It is used as a souring agent or to tenderize meats. The powder can get lumpy so crush between the fingers before sprinkling over foods. Use one third of the amount of lime/lemon juice you would use. Amchur is most widely used in Indian cooking as a souring agent in many curries and other dishes, but is also an excellent tenderizer. Slices can be added whole to dishes or ground into a powder.
How to use Amchur in cooking:
·          It is used on occasions instead of fresh lime juice - 1 teaspoon of amchur = 3 tablespoons of lemon juice.
·          Sprinkle a pinch of amchoor on steamed vegetables and fold in for a tangy taste
·          On hash browns or roasted potato for a tangy taste.
·          Towards the end of cooking in garbanzo beans for a rich brown color and tangy taste
·          Great to sprinkle on barbecued meats. Add amchur to your favorite chicken or fish marinade
·          On fresh cucumbers and fresh slices onions (garnish with cilantro for an Asian taste)
·          Excellent as a seasoning for kebabs and chicken before grilling
·          Used to season fruit chutneys
·          Use amchur powder to add a tart, sour flavor to any dish.
·          Use amchur in place of tamarind - amchur won’t change the color of a lighter dish the way tamarind does

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.

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Mango powder

Bhindi Masala (Okra Pan Fried -seasoned with tangy amchur)

Ingredients:
2 lbs. Okra
1 tsp. chili powder
1 tsp. garam masala powder
1/2 tsp. amchur powder
1/2 tsp. chaat masala
3 tbsp. gram flour or besan
oil and wok for frying
1 1/2 tsp. ginger - julienne
2 fresh green chilies - slit (optional)

Preparation:
Snip off both ends of each okra, slice lengthwise into four slices. Arrange all sliced okra in a flat dish and sprinkle salt, chili powder, garam masala powder, amchur powder and chaat masala over them. Mix well to coat the okra slices evenly. Sprinkle gram flour over the okra and mix lightly until evenly coated, preferably without adding any water. Heat oil in a pan until it hot. Pan fry in batches. Fry coated okra slices, separating each lightly with a fork. Do not allow slices to stick to each other. Remove from oil when both sides are crisp and
own. Remove to a serving platter and serve hot. Can be garnished with julienne ginger and slit green chilies or fresh coconut shavings.