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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 1 |
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A spice blend that is often used as a pickling mixture in East Indian cuisine. If you can find kalonji seeds, use it in place of the oregano. Ingredients:
2/3 cup cumin seeds |
1/3 cup fennel seeds |
1/4 cup black mustard seed |
3 tablespoons dried oregano |
2 tablespoons fenugreek seeds |
Directions:
1. Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
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