| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sri Lankan | Spices | 1 | Servings |
INGREDIENTS
| 1 | oz | Coriander seeds |
| 1/2 | oz | Cumin seeds |
| 1 | tb | Fennel seeds |
| 1 | ts | Fenugreek seeds |
| 1 | sm | Piece of cinnamon |
| 6 | Green cardamons | |
| 6 | Cloves | |
| 6 | Curry leaves | |
| 1 | ts | Cayenne |
INSTRUCTIONS
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequwntly to prevent burning. Cool, then combine with curry leaves and cayenne and grind to a powder. Stored in an airtight container, it will keep 3-4 months. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No one has been misunderstood like God”