| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Arab |
Condiment |
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.
NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
Recipe by: Mrarchway@aol.com
Posted to MC-Recipe Digest V1 #1028 by Walt Gray <waltgray@mnsinc.com> on
Jan 21, 1998
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