Indian Spice Infused Oil Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
2 tbsp: Cumin seeds,
2: Bay leaves,
2 tbsp: Coriander seeds,
6: Cardamon pods,
1: Cinnamon stick, 2" long
1 tsp: Turmeric,
1 tsp: Cloves,
1 cup: Canola or other mild oil,
1 tsp: Black peppercorns,
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
Source from luhu.jp
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
Source from luhu.jp