| 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
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”