| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Spice, Indian |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Piece of fresh ginger |
| 1 |
|
Cloves of garlic (up to 2) |
| 4 |
|
Fresh green chilies (up to 6) |
| 1 |
sm |
Bunch of fresh coriander |
INSTRUCTIONS
The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be
modified to fit individual tastes. Most will keep for 3 or 4 months.
General Directions: If chilies are used remove seeds from chilies. Dry
roast the whole spices over a medium heat until the darken, stirring often
to prevent scorching. Cool then grind into a powder. Dry roast any fresh
leaves for a few minutes. Grind then add to mixture along with any powdered
spices.
Peel and chop ginger. Remove seeds from chilies. Remove coriander stalks.
Pound all ingredients to a paste with a little water. Keep in a jar in the
refrigerator upto 2 weeks.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com
(Caroline R McBride) on Jul 17, 1997
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