| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Sauce | 1 | Servings |
INGREDIENTS
| 5 | -(up to) | |
| 6 | tb | Coriander seed (up to) |
| 3 | tb | Cumin seed |
| 2 | 3" pieces of cassia bark (can substitute cinnamon; but cassia is superior) (up to) | |
| 3 | Habaneros or whatever you like!!!! | |
| 2 | ts | Mustard seed |
| 2 | ts | Fennel seed |
| 3 | ts | Cardamom seed |
| 1 | ts | Fenugreek(methi) seed |
| 1 | ts | Lovage seed |
| 1 | ts | Onion seed (up to) |
| 1 | tb | Fenugreek (methi) leaves; dried |
| 6 | Bay leaves | |
| 25 | Curry leaves; or more | |
| 2 | tb | Ground turmeric |
| 1 | tb | Ginger powder |
| 1 | tb | Chilli powder |
| 1 | pn | Asafoetida |
INSTRUCTIONS
SPICES ADDITIONAL From: gholman@ndirect.co.uk (Guy Holman) Date: Wed, 14 Aug 1996 12:02:45 GMT Roast the spices and allow to cool, grind to a powder, then add additional ingredients. Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix the spice into the vinegar, adding water if needed to make a creamy paste. Let this stand for a while, 1/2 hour is best. Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil, care is needed here as it will splatter very easily. Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, don't forget to keep stiring. Bottle the paste, (sterile jars essential) and cap with hot oil. This is well worth the trouble to make and will store for a long time. It never lasts long in my house though= !!! CHILE-HEADS DIGEST V3 #073 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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