| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sri Lankan |
Spices |
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Coriander seeds |
| 1/2 |
oz |
Cumin seeds |
| 1 |
tb |
Fennel seeds |
| 1 |
ts |
Fenugreek seeds |
| 1 |
sm |
Piece of cinnamon |
| 6 |
|
Green cardamons |
| 6 |
|
Cloves |
| 6 |
|
Curry leaves |
| 1 |
ts |
Cayenne |
INSTRUCTIONS
Dry roast the whole spices in a heavy frying pan over medium heat until
they turn dark brown, stirring frequwntly to prevent burning. Cool, then
combine with curry leaves and cayenne and grind to a powder. Stored in an
airtight container, it will keep 3-4 months.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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