| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
Spice mix |
4 |
Cups |
INGREDIENTS
| 1 1/4 |
c |
Coriander seeds |
| 2/3 |
c |
Cumin seeds |
| 1/3 |
c |
Fenugreek seeds |
| 1/2 |
c |
Besan (gram flour) |
| 1/2 |
c |
Garlic powder |
| 1/3 |
c |
Paprika |
| 1/3 |
c |
Turmeric |
| 1/3 |
c |
Garam masala |
| 1 |
ts |
Dried powdered curry leaves |
| 1 |
ts |
Asafoetida |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Red chile powder such as New Mexican |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Black pepper freshly ground |
INSTRUCTIONS
In a dry skillet, toast the coriander, cumin and fenugreek seeds, then
grind them together in a spice mill. combine with remaining ingredients and
mix well.
This powder improves as it becomes better blended, the longer it is stored,
It is best in about a month, but don't store it longer than
18 months.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212
Recipes sent to me from Bill, wight@odc.net
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”