| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Spice, Indian |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chilies (up to 4) |
| 2 |
|
Cinnamon sticks |
| 3 |
|
Bay leaves |
| 1 1/2 |
tb |
Cumin seeds |
| 1 |
tb |
Coriander seeds |
| 1 |
tb |
Green or black cardamom seeds |
| 2 |
ts |
Black peppercorns |
| 1 |
tb |
Sesame seeds |
| 1 |
ts |
Fennel seeds |
| 1 |
ts |
Ajowan seeds |
| 1/2 |
tb |
Cloves |
| 1/2 |
tb |
Mace |
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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com
(Caroline R McBride) on Jul 17, 1997
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