| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
|
1 |
Servings |
INGREDIENTS
| 60 |
g |
Coriander powder |
| 30 |
g |
White cummin seeds |
| 20 |
g |
Fenugreek seeds |
| 25 |
g |
Gram flour (besan) |
| 25 |
g |
Garlic powder |
| 20 |
g |
Paprika |
| 20 |
g |
Turmeric |
| 20 |
g |
Aromatic garam masala |
| 5 |
g |
Dry ground curry leaves |
| 5 |
g |
Asafoetida |
| 5 |
g |
Ginger powder |
| 5 |
g |
Chilli powder |
| 5 |
g |
Yellow mustard powder |
| 5 |
g |
Ground black pepper |
INSTRUCTIONS
1. Roast and then grind the first three spices.
2. Mix all together well and store
3. Omit the final four spices for a totally mild curry powder
4. For those who wish, salt and sugar (white granulated) can be added for
flavour during the blending: add 2 tablespoons sugar and/or 1 teaspoon
salt.
Store for a month in an air-tight container and then it should be perfect.
Posted to EAT-L Digest 11 November 96
Date: Tue, 12 Nov 1996 21:25:12 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
A Message from our Provider:
“Lonely? No one understands like Jesus”