|60 grams||Coriander powder|
|30 grams||White cummin seeds|
|20 grams||Fenugreek seeds|
|25 grams||Gram flour (besan)|
|25 grams||Garlic powder|
|20 grams||Aromatic garam masala|
|5 grams||Dry ground curry leaves|
|5 grams||Ginger powder|
|5 grams||Chilli powder|
|5 grams||Yellow mustard powder|
|5 grams||Ground black pepper|
1. Roast and then grind the first three spices.
2. Mix all together well and store 3. Omit the final four spices for a totally mild curry powder 4. For those who wish, salt and sugar (white granulated) can be added for flavour during the blending: add 2 tablespoons sugar and/or 1 teaspoon salt.
Store for a month in an air-tight container and then it should be perfect.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 21:25:12 +1000 From: "I. Chaudhary" <imranc@...>
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