| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian, Seasoning, Spices |
1 |
Batch |
INGREDIENTS
| 5 |
|
Cardamom pods |
| 1/2 |
c |
Whole black pepper |
| 1/3 |
c |
Whole cumin |
| 3 |
|
3" sticks cinnamon |
| 1/4 |
c |
Whole coriander |
| 8 |
|
Whole cloves |
INSTRUCTIONS
Remove the small black seeds from the cardamom pods and discard the
husks. Combine cardamom seeds and remaining ingredients in a spice
grinder and blend until powdery (or crush them in small batches in a
mortar and pestle). Store in a small glass jar with a tight-fitting
lid. Keeps 2 months; longer in the freezer. Recipe from Louisville
pediatric cardiologist Surgeet Singh. In Food Editor Sarah
Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The
(Louisville, KY) Courier-Journal 'Magazine.'" Pg. 25. Posted by Cathy
Harned. From: Cathy Harned Date: 19 Apr 94 Posted to FOODWINE Digest
09 Jan 97 From: Joell Abbott <abbott@ZIP.COM.AU> Date: Fri, 10
Jan 1997 20:04:28 +0000
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