balti paste

Categories
Sauce
Yield
1 Servings
MeasureIngredient
-(up to)
6 tablespoons Coriander seed (up to)
3 tablespoons Cumin seed
3" pieces of cassia bark (can substitute cinnamon; but cassia is superior) (up to)
Habaneros or whatever you like!!!!
2 teaspoons Mustard seed
2 teaspoons Fennel seed
3 teaspoons Cardamom seed
1 teaspoon Fenugreek(methi) seed
1 teaspoon Lovage seed
1 teaspoon Onion seed (up to)
1 tablespoon Fenugreek (methi) leaves; dried
Bay leaves
25  Curry leaves; or more
2 tablespoons Ground turmeric
1 tablespoon Ginger powder
1 tablespoon Chilli powder
1 pinch Asafoetida

SPICES

ADDITIONAL

From: gholman@... (Guy Holman)

Date: Wed, 14 Aug 1996 12:02:45 GMT Roast the spices and allow to cool, grind to a powder, then add additional ingredients.

Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix the spice into the vinegar, adding water if needed to make a creamy paste.

Let this stand for a while, ½ hour is best.

Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil, care is needed here as it will splatter very easily. Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, don't forget to keep stiring.

Bottle the paste, (sterile jars essential) and cap with hot oil. This is well worth the trouble to make and will store for a long time. It never lasts long in my house though= !!! CHILE-HEADS DIGEST V3 #073

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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