| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Sauces, Indian |
1 |
Recipe |
INGREDIENTS
|
|
Cumin seeds |
|
|
Black mustard seeds |
|
|
Fennel seeds |
|
|
Nigella seeds |
|
|
Fenugreek seeds |
INSTRUCTIONS
This spice blend in Bengal, in eastern India, consists of whole seeds of
cumin, black mustard, fennel, nigella, and fenugreek in equal amounts. If
you aren't accustomed to Indian spice mixtures, you might want to start
with a smaller proportion of fenugreek -- perhaps one-third as much as the
other spices -- because in large quantities it adds a bitterness that some
people find unpleasant. This blend is not ground, but is heated in ghee or
oil just before using to release the flavors of the seeds. The dry seeds
can be stored for at least four months in an airtight container away from
light and heat.
* Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking *
(by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 *
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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