| 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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