Make a whole bunch of Indian food. Perhaps some chaat masala for papadi chaat?

Make fried curried potatoes with it.

Combine it with a little salt and chili pepper flakes and make a rub for large prawns... grill them.

April 26th, 2008

Make lots of yummy curries!

or make this:
http://coconutlime.blogspot.com/2007/07/lamb-mango-byriani.html

use it like the japanese use matcha powder -- sprinkle it on ice cream, whisk it in to custard, or make mango syrup out of it

I first have to know what Amchur Powder is? please tell us more...

Mango powder is used especially in North India for making pickles, chutneys, vegetable or spiced yoghurt (yogurt, mango powder, chat masala, chilli. sugar, salt).

funny, i wrote amchur months ago on my shopping list - but can't remember for which recipe... have to take a look at may indian cookbooks soon.

This is TOO much fun! Curry! Now, do I win a prize? Please?

Let's see...I think I would make a vegetable stir-fry and season it with amchur, cumin, and coriander powder. For this I would first flavor the oil (not olive oil) first with whole cumin and/or whole mustard until the mustard pops or cumin plumps ups and then put the veggie and seasonings. My choice of stir fry would be green onion-potato or okra-onion or bellpepper-zucchini-potato etc.

Here are other options I found:
http://www.google.com/custom?q=amchur&hl=en&client=google-coop&cof=FORID:1%3BAH:left%3BCX:Indian%2520Food%2520Blogs%3BL:http://google.com/coop/intl/en-US/images/custom_search_sm.gif%3BLH:65%3BLP:1%3BBGC:%23fffeee%3BT:%23662000%3BLC:%23990000%3BVLC:%23000000%3BGALT:%23999000%3BGFNT:%23000000%3BGIMP:%23000000%3BDIV:%23ffffff%3B&cx=001213341704229786495:dqqot2dwwog&adkw=AELymgXhfgA1VEJ7PWsP4l9jd-sDsBO0ggu79649SmJ_DQMRAuJvmFt2srESNl1j1su0_jQ6Fku8bsK-tHwXd5a7e9bUWeLu9vlBig_x6KBAO75_uvz7wS_R8LyTvC-6MBEn_fXXtFkRgYib0HJULb3f0pp_TH58kEnFPV1okt19ZNUiN8RqiShtbMviRoKrP3cA_yfCiMfmdWDE7HBNi2OtYQzjjY4mPQ&start=0&sa=N

prepare a mango cream sauce a bed for baked caramelized pear , topped off with a sprinkling of raspberries macerated in grand marnier.

or

mix with yogurt and serve with spicy broiled meats

or

mix with eggs + cream for mango french toast batter.

April 28th, 2008

delurking for some indian cooking theory stolen from my indian cookbook: You can use different things as a souring agent in indian foods, lemonjuice, amchoo powder, tomatoes or dried pomegranate seeds. although for sure larger quantities will influence the flavor of a dish, in principle, the souring agents are interchangable.

I would reach for my Padma Lakshmi cookbook "Tangy, Tart, Hot & Sweet: A World of Recipes for Every Day", as she has several recipes with this ingredient!

May 8th, 2008