 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
From Madhur Jaffrey's World Vegetarian cookbook. I'm guessing at the yield since I've not made this yet. Ingredients:
2 tablespoons whole coriander seeds |
1 tablespoon whole cumin seed |
2 teaspoons peppercorns |
1 1/2 teaspoons whole mustard seeds (brown or yellow) |
1 teaspoon fenugreek seeds |
5 whole cloves |
3 dried hot red chilies, crumbled |
1 1/2 teaspoons ground turmeric |
Directions:
1. Heat small, heavy skillet over medium-low heat.
2. Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies.
3. Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.)
4. Add turmeric; stir 10 seconds.
5. Turn out onto clean plate to cool.
6. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
7. Use immediately or store in air-tight container in cool, dry place for up to 2 months.
|
|