Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | -(up to) |
| 6 tablespoons | Coriander seed (up to) |
| 3 tablespoons | Cumin seed |
| 2 \N | 3\" pieces of cassia bark (can substitute cinnamon; but cassia is superior) (up to) |
| 3 \N | 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 |
| 6 \N | Bay leaves |
| 25 \N | 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, .