| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Seasoning | 1 | Servings |
INGREDIENTS
| 4 | tb | Coriander seeds |
| 2 | tb | White cumin seeds |
| 2 | 2-inch pieces cassia bark | |
| 1 | ts | Fennel seeds |
| 2 | ts | Black mustard seeds |
| 4 | Cloves | |
| 1/2 | ts | Wild onion seeds |
| 1/2 | ts | Fenugreek seeds |
| 1 | ts | Dry fenugreek leaves |
| 10 | Dry curry leaves | |
| 1 | ts | Green cardamom seeds |
| 1/2 | ts | Lovage seeds |
INSTRUCTIONS
Date: Thu, 25 Apr 1996 16:54:37 +0000 From: "Wendy Lockman" <wlockman@ra1.randomc.com> This is the basic spice mix for making Balti masala paste. It can also be used dry, while cooking. Roast, cool and grind the whole spices. Mix with the ground ones, and store tightly covered (a recycled spice bottle is ideal). MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #116 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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