| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Spice, Indian | 1 | Servings |
INGREDIENTS
| 5 | Chilies (up to 10) | |
| 2 | Cinnamon sticks | |
| 3 | Bay leaves | |
| 1 1/2 | tb | Cumin seeds |
| 2 | tb | Coriander seeds |
| 1 | tb | Green or black cardamom seeds |
| 2 | ts | Black peppercorns |
| 1/2 | tb | Cloves |
| 1 | tb | Fenugreek seeds |
| 1 | tb | Black mustard seeds |
| 1/2 | tb | Mace |
| 1/2 | tb | Ground turmeric |
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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