Nepal - Masala Chai, Mango Chutney and Gwaramari

Here's another breakfast that I made back in October, and it was certainly a mixed bag in terms of its success. For this Nepali meal I made masala chai, which went very well, mango chutney, which also went very well, and gwaramari bread, which went amazingly badly.

Let's start with what did work out. The masala chai was absolutely delicious, and it was kind of exciting to try and make my own tea blend. It's the sort of thing I would definitely like to try more of, since it turned out not to be nearly as complicated as I thought it would be.

The mango chutney was also delicious and was much easier to make than I had anticipated. It was very sticky and a little messy especially when dealing with the mangoes that had sat in sugar for a while, but it was certainly worth it in the end I think.

As for the gwaramari, though, it is supposed to be made by deep frying batter, but this did not really work. The outside layer of each of them turned the golden brown they were supposed to, and some even started to burn and pop a little, but somehow the inside did not get cooked at all. When they were broken open, each of them were almost entirely raw batter. I'm not really sure what I did wrong or what could have been done to fix it, but regardless it was an interesting recipe to try.

All in all, I really enjoyed the chutney and tea parts of this breakfast, but unfortunately I'm not sure how the bread could have been fixed and improved, but I do know that I probably won't be trying that recipe again.

FIRSTS THIS WEEK:

• made a tea blend
• made chutney
• attempted a deep fried bread

RECIPES I USED:

• Chai: http://www.journeykitchen.com/2011/02/masala-chai-indian-spiced-milk-tea.html?m=1
• Chutney: http://www.food-nepal.com/recipe/R048.htm
• Gwaramari: https://www.sbs.com.au/food/recipes/nepali-gwaramari-bread-gwaramari