| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Condiment |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cumin seeds |
| 8 |
|
Dried red chiles |
| 1 |
tb |
Black peppercorns |
| 1 |
tb |
Cardamom seeds |
| 1 |
|
Inch cinnamon sticks, crushed |
| 1 |
tb |
Plus 1 tsp black mustard seeds |
| 1 |
tb |
Fenugreek seeds |
INSTRUCTIONS
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10
minutes, until browned, stirring constantly. Cool completely, then grind to
a fine powder in a coffee grinder or with a pestle and mortar. Store in an
airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
Fraser]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”