Masala Ii Recipe
Yield: 14 / cupRecipe by luhu.jp
Ingredients:
2 tbsp: Ground cumin,
1 1/2 tbsp: Ground coriander,
1 1/2 tsp: Ground cardamon,
1/2 tsp: Ground ginger,
1/2 tsp: Ground cinnamon,
1/4 tsp: Freshly ground black pepper,
1/4 tsp: Ground cloves,
1/4 tsp: Ground mace,
1/4 tsp: Ground nutmeg,
Directions:
Combine all ingredients in a small bowl. Transfer to an airtight jar
and store in a cool dry place. Makes 1/4 cup. Great for use on lamb.
Liberal amounts of ginger and black pepper introduce the right amount
of heat.
Source: "Shelia Lukins All Around the World Cookbook"
Masala is a blend of spices and herbs used primarily in Indian,
caribbean, malaysian cooking. In the US, we can get curry powder,
which is just another form of masala (Ive learned this in the 3
years Ive been here in South Africa). You can mix your own or
purchase from a spice shop that carries Indian or Malay spices. I
rarely use prepackaged curry powder, but it will work in the recipe.
Ive included a couple of Masala recipes here. (If you can find
someone selling DURBAN SPICES, youve found the best Masala mixtures.)
Source from luhu.jp
and store in a cool dry place. Makes 1/4 cup. Great for use on lamb.
Liberal amounts of ginger and black pepper introduce the right amount
of heat.
Source: "Shelia Lukins All Around the World Cookbook"
Masala is a blend of spices and herbs used primarily in Indian,
caribbean, malaysian cooking. In the US, we can get curry powder,
which is just another form of masala (Ive learned this in the 3
years Ive been here in South Africa). You can mix your own or
purchase from a spice shop that carries Indian or Malay spices. I
rarely use prepackaged curry powder, but it will work in the recipe.
Ive included a couple of Masala recipes here. (If you can find
someone selling DURBAN SPICES, youve found the best Masala mixtures.)
Source from luhu.jp