| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Berber |
Rubs |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Whole cumin seeds |
| 4 |
|
Whole cloves |
| 3/4 |
ts |
Black cardamom seeds |
| 1/2 |
tb |
Whole black peppercorns |
| 1/4 |
tb |
Whole allspice |
| 1 |
tb |
Fenugreek seeds |
| 1/2 |
tb |
Whole coriander seeds |
| 10 |
sm |
Dried red chilies |
| 1/2 |
tb |
Grated ginger |
| 1/4 |
tb |
Turmeric |
| 1 |
tb |
Salt |
| 2 1/2 |
tb |
Sweet Hungarian paprika |
| 1/8 |
tb |
Cinnamon |
| 1/8 |
tb |
Ground cloves |
INSTRUCTIONS
In a small frying pan, on a low heat, toast cumin, cloves, cardamom,
peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring
constantly. Remove from heat & cool for 5 minutes. Discard stems from
chilies. In a spice grinder or with a mortar & pestle, finely grind
together the toasted spices & chilies. Mix in remaining ingredients. Store
in refrigerator in a well sealed jar.
>From the "Sundays at Moosewood Restaurant" cookbook.
Posted to bbq-digest by RockMc@aol.com on Jun 1, 1998
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