| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Condiment |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Coriander Seeds |
| 1 |
c |
Cumin Seeds |
| 1/4 |
lb |
Large Cardamoms |
| 1/2 |
c |
Cinnamon |
| 2/3 |
c |
Cloves |
| 1 |
c |
Peppercorns |
| 1 |
ts |
Grated Nutmeg |
INSTRUCTIONS
Roast the coriander and cumin seeds, separately, in a warm oven or under a
low grill for about 3 to 5 minutes, shaking them round constantly if under
a grill. This is to make them easier to grind and the seeds should not
burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the
spices in a blender or finely adjusted coffee grinder. Stor in an airtight
container. Use as directed in the recipes.
From How To Make Good Curries by Helen Lawson Copyright 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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