Yield: 1 servings
|2 tablespoons||Whole black peppercorns|
|4 teaspoons||Cumin seed|
|1 tablespoon||Coriander seed|
|1½ teaspoon||Whole cloves|
|1 teaspoon||Cardamom seeds|
|3||" stick cinnamon -- broken|
|WALDINE VAN GEFFEN|
If using cardamom pods, crush slightly between 2 spoons. Remove seeds and discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300~ oven for 15 minutes. In a blender container place spices.
Cover tightly; blend till very fine. Store in a tightly covered container in a cool, dry place for up to 6 months. Yield ⅓ cup.
USES-Season rice: Add about 1 ts per 1 c rice before cooking. Seson rice with butter and salt before serving. Spice up chicke Rub all over chicken pieces before grilling, roasting or broiling. Season with salt to taste and add a squeeze of lemon, if desired. Toss with veggies: Stir ½ ts into about 2 tbmelted butter and toss with cooked veggies such as carrots, parsnips, squash Recipe By :