| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | Curry, Rubs and sp, Spices and | 4 | servings |
INGREDIENTS
| 1 1/4 | c | Coriander seeds |
| 2/3 | c | Cumin seeds |
| 1/3 | c | Fenugreek seeds |
| 1/2 | c | Besan; (gram flour-chick pea flour) |
| 1/2 | c | Garlic powder |
| 1/3 | c | Paprika |
| 1/3 | c | Turmeric |
| 1/3 | c | Garam masala |
| 1 | ts | Dried powdered curry leaves |
| 1 | ts | Asafoetida |
| 1 | ts | Ground ginger |
| 1 | ts | Red chile powder; such as new mexican |
| 1 | ts | Dry mustard |
| 1 | ts | Black pepper; freshly ground |
INSTRUCTIONS
In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. combine with remaining ingredients and mix well. This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but don't store it longer than 18 months. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212 Converted by MM_Buster v2.0l.
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