| 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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