Indian spice infused oil
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cumin seeds |
| 2 | tablespoons | Coriander seeds |
| 1 | Cinnamon stick, 2\" long | |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Black peppercorns |
| 2 | Bay leaves | |
| 6 | Cardamon pods | |
| 1 | teaspoon | Turmeric |
| 1 | cup | Canola or other mild oil |
Directions
Prepare the spices: Heat a heavy frying pan over medium heat. Toss all the spices together, except the turmeric and put them in the hot pan. Dry-toast the spices, stirring constantly, for 10 min, or until they turn a few shades darker and begin to release their aromas.
Transfer them to a bowl and let cool completely. Add the turmeric and them grind all the spices to a fine powder in a spice mill.
Stir the spice in with the oil in a clean, dry container. Cover and let sit at room temperature for three days, or until the desired taste is reached. Stir or shake once a day. Strain through cheesecloth into a clean, dry bottle.
Fine Cooking
Dec 95-Jan 96
Submitted By DIANE LAZARUS On 12-20-95