| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Seasoning | 1 | Servings |
INGREDIENTS
| 2 1/2 | ts | Fenugreek |
| 1 | ts | (about 20 pods) cardamom seeds (cracked with a cleaver to release seeds) |
| 3 | tb | Coriander seeds |
| 1 | tb | Cumin seeds |
| 1 | tb | Mustard seeds |
| 6 | Whole cloves | |
| 1 | Stick (3-inch) cinnamon; thin, broken into pieces | |
| 1/4 | ts | Ground mace |
| 1/4 | ts | Nutmeg; grated |
| 1 | pn | (big) Cayenne |
| 2 | tb | Turmeric; ground |
| Hot pepper; toasted and dried (to taste) |
INSTRUCTIONS
Date: Mon, 18 Mar 1996 00:21:11 -0500 From: Walt Gray <waltgray@mnsinc.com> Recipe: Chuck Ozburn in Pok, New York Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #78 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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