Hot Spice Mix Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cumin seeds,
8: Dried red chiles,
1 tbsp: Black peppercorns,
1 tbsp: Cardamom seeds,
1 Inch: cinnamon sticks, crushed
1 tbsp: Plus 1 tsp black mustard seeds,
1 tbsp: Fenugreek seeds,
Directions:
Put all spices in a heavy skillet and dry roast over medium heat 5 to
10 minutes, until browned, stirring constantly. Cool completely, then
grind to a fine powder in a coffee grinder or with a pestle and
mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by
Linda Fraser]
Source from luhu.jp
10 minutes, until browned, stirring constantly. Cool completely, then
grind to a fine powder in a coffee grinder or with a pestle and
mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by
Linda Fraser]
Source from luhu.jp