| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Whole black peppercorns |
| 4 | ts | Cumin seed |
| 1 | tb | Coriander seed |
| 1 1/2 | ts | Whole cloves |
| 1 | ts | Cardamom seeds |
| 3 | " stick cinnamon — broken |
INSTRUCTIONS
If using cardamom pods, crush slightly between 2 spoons. Remove seeds and discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300~ oven for 15 minutes. In a blender container place spices. Cover tightly; blend till very fine. Store in a tightly covered container in a cool, dry place for up to 6 months. Yield 1/3 cup. USES-Season rice: Add about 1 tsp per 1 c rice before cooking. Seson rice with butter and salt before serving. Spice up chicken: Rub all over chicken pieces before grilling, roasting or broiling. Season with salt to taste and add a squeeze of lemon, if desired. Toss with veggies: Stir 1/2 tsp into about 2 tb melted butter and toss with cooked veggies such as carrots, parsnips, squash, sauteed onions or green beans. Add to sour cream or yogurt: Stir 1 tsp into an 8 oz carton sour cream or yogurt. Dollop atop baked potatoes. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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