| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Spices, Indian, Seasoning |
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
A Message from our Provider:
“God will ultimately have HIS way, not yours!”