Balti paste
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | -(up to) | |
| 6 | tablespoons | Coriander seed (up to) |
| 3 | tablespoons | Cumin seed |
| 2 | 3\" pieces of cassia bark (can substitute cinnamon; but cassia is superior) (up to) | |
| 3 | 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 | Bay leaves | |
| 25 | Curry leaves; or more | |
| 2 | tablespoons | Ground turmeric |
| 1 | tablespoon | Ginger powder |
| 1 | tablespoon | Chilli powder |
| 1 | pinch | Asafoetida |
Directions
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, .