Balti Masala Mix Recipe
Yield: 200 servingsRecipe by luhu.jp
Ingredients:
1 3/4 ounce: Coriander seeds,
1/8 ounce: Lovage seeds, celery ok
1 ounce: White cummin seeds,
1/8 ounce: Wild onion seeds, kalonji
1/2 ounce: Cassia bark, pieces
1/8 ounce: Cloves, whole
1/3 ounce: Fennel seeds,
1/16 ounce: Dry fenugreek leaves,
1/3 ounce: Black mustard seeds,
1/16 ounce: Dry bay leaves,
1/3 ounce: Green cardamon seeds,
1/16 ounce: Dry curry leaves,
1/8 ounce: Fenugreek seeds,
GROUND SPICES
3/4 ounce: Turmeric,
1/3 ounce: Ginger powder,
3/4 ounce: Garlic powder,
1/3 ounce: Ground chillies,
Directions:
To get the green cardamom seeds, you should procure green cardamom
pods and remove the seeds by splitting open the pods - you should
weigh the seeds only.
Place the whole spices in a pan in a pre-heated 160C/325F/Gas 3 oven
and dry roast until they give off their aroma. (10 mins is usually
sufficient). the spices should not blacken - a light brown at most
should suffice. Allow to cool.
When cool, grind finely in a coffee grinder or spice mill and mix
with the ready ground spices. Store in a tightly sealed container
away from light in a cool place for up to six months and use as
required.
Recipe from The Balti Curry Cookbook by Pat Chapman ISBN 0 7499 1342 8
Submitted By IAN HOARE On 05-06-95
Source from luhu.jp
pods and remove the seeds by splitting open the pods - you should
weigh the seeds only.
Place the whole spices in a pan in a pre-heated 160C/325F/Gas 3 oven
and dry roast until they give off their aroma. (10 mins is usually
sufficient). the spices should not blacken - a light brown at most
should suffice. Allow to cool.
When cool, grind finely in a coffee grinder or spice mill and mix
with the ready ground spices. Store in a tightly sealed container
away from light in a cool place for up to six months and use as
required.
Recipe from The Balti Curry Cookbook by Pat Chapman ISBN 0 7499 1342 8
Submitted By IAN HOARE On 05-06-95
Source from luhu.jp