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thanks for the help guys, I was trying to find out what makes it a sauce in its own right or what gives it its sweet/sour tangy flavour. Masaledar as a dish on its own is a bit too tangy for me, but added to say jaipuri, i find takes the edge off it & gives it a fairly unique flavour that id like to try and re create..can anyone tell me how common mango powder is in bir recipes?regardsELW
HI ELWI tend to agree with Curryhell - mango powder is normally already mixed into various packet powders and in the very rare occasion that a chef does mix up (very rare) - then it may be used. When i mix up Tandoori masala i use it as one of the ingredients.best, Rich
The three google reference's to "Raan Masaledar" are the identical recipe