| 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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