|3 tablespoons||Whole coriander seeds|
|3 tablespoons||Cumin seeds|
|3 tablespoons||Dill seeds|
|3 tablespoons||Yellow mustard seeds|
|6 tablespoons||Whole fennel seeds|
|1½ teaspoon||Freshly-ground black pepper|
Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes.
Using a spice grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.
Makes about 1½ cups.
Gift Suggestion: Use a wide-mouthed funnel to transfer some of the spice mixture to a jar, and cover with a tight-fitting lid. If you'd like to give the spices as a gift, wrap a bit of brightly-colored fabric over the top of the jar, and tie it in place with a length of twine. Don't forget to attach a recipe and instructions for use.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 ½ cups" Per serving: 290 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 75g Carbohydrate; 0mg Cholesterol; 19186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates
Recipe by: Martha Stewart
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