Egg Pulao

Spicy Cashews

2 cups of raw cashew nuts

2 tablespoons of oil

1 tablespoon of salt

1/4 tablespoon of black salt

1/8 tablespoon of black pepper

1/4 tablespoon of red pepper

1 tablespoon of roasted ground cumin seed powder

1/2 tablespoon of mango powder

In a large skillet, cook the cashew nuts in oil over low to medium heat, stirring constantly, until they turn golden brown (about seven to eight minutes).

Move the cashews to a bowl and let them cool until they are warm (not at room temperature, as the spices will not adhere to the cashews).

Combine all the spices in a small bowl. Sprinkle them over the warm cashews and toss to coat evenly.

Once cooled to room temperature, store the cashews in an airtight container.

Chole Chaat

1 cup chickpeas

2 tbsp oil

1/4 cup gram flour (besan)

1 tbsp finely grated ginger

1 seeded minced green chili (adjust to taste)

1 1/2 tsp salt (adjust to taste)

1 tsp black salt (kala namak)

1/2 tsp black pepper

1 tsp roasted cumin powder

1 tsp mango powder

1 tsp garam masala

2 tsp lemon juice

1/4 cup tamarind chutney

Rinse and soak chickpeas for at least 8 hours, then drain.

Cook chickpeas in an Instant Pot with 2 cups of water for 25 minutes.

Heat oil in a saucepan and add gram flour, stirring until golden brown.

Combine grated ginger, minced green chili, and cooked chickpeas with the gram flour.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and 1/2 cup water.

Lightly mash the chickpeas and simmer on low heat for 10-15 minutes.

Remove from heat and mix in garam masala and lemon juice. Let it rest for at least 30 minutes.

Before serving drizzle tamarind chutney anf garnish with minced ginger, green chillies, tomatoes, and Lemon wedges.

Serve with toasted bread slices, french bread or crispy potato wedges.