| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian, Condiment | 6 | Servings |
INGREDIENTS
| 1 | tb | Plus 1 tsp cardamom seeds |
| 2 | Inch cinnamon sticks, crushed | |
| 2 | ts | Whole cloves |
| 1 | tb | Plus 1 tsp black peppercorns |
| 3 | tb | Cumin seeds |
| 3 | tb | Coriander seeds |
INSTRUCTIONS
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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