| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Whole black peppercorns |
| 4 |
ts |
Cumin seed |
| 1 |
tb |
Coriander seed |
| 1 1/2 |
ts |
Whole cloves |
| 1 |
ts |
Cardamom seeds |
| 3 |
|
" stick cinnamon — broken |
INSTRUCTIONS
If using cardamom pods, crush slightly between 2 spoons. Remove seeds and
discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300~
oven for 15 minutes. In a blender container place spices. Cover tightly;
blend till very fine. Store in a tightly covered container in a cool, dry
place for up to 6 months. Yield 1/3 cup. USES-Season rice: Add about 1 tsp
per 1 c rice before cooking. Seson rice with butter and salt before
serving. Spice up chicken: Rub all over chicken pieces before grilling,
roasting or broiling. Season with salt to taste and add a squeeze of lemon,
if desired. Toss with veggies: Stir 1/2 tsp into about 2 tb melted butter
and toss with cooked veggies such as carrots, parsnips, squash, sauteed
onions or green beans. Add to sour cream or yogurt: Stir 1 tsp into an 8 oz
carton sour cream or yogurt. Dollop atop baked potatoes.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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