| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Arab | Spices | 1 | Servings |
INGREDIENTS
| 1 | c | Coriander |
| 1 | c | Dry red chiles |
| 1/4 | c | Turmeric |
| 1 | ts | Black pepper |
| 1 | ts | Cumin |
| 1 | ts | Mustard seeds |
| 2 | ts | Bengal gram dhal |
| 1 | ts | Black gram dhal |
| 1 | ts | Green gram dhal |
| 1 | ts | Fenugreek |
INSTRUCTIONS
Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they don't burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily hot, they are made that way by the addition of chili peppers. Dry spices, grind to a powder and bottle in a airtight container. Use 2 teas. to every 200 g or 1/2 lb vegetable. Recipe By : Mrarchway@aol.com From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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