| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Sauces |
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 |
|
Cloves, whole |
| 1 |
|
3 in cinnamon stick, thin |
|
|
And broken into pieces |
| 1/4 |
ts |
Ground mace |
| 1/4 |
ts |
Nutmeg, grated |
| 1 |
|
Big pinch cayenne |
| 2 |
tb |
Turmeric, ground |
|
|
Hot pepper, toasted and |
|
|
Dried (to taste) |
INSTRUCTIONS
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.
Recipe: Chuck Ozburn in Pok, New York
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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