Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Piece | Cinnamon (Dalchini) | Cassia bark. |
| 4 | Flakes/Cloves | Cloves (Lavang) | |
| 1 | Teaspoon | Cardamoms (Elaichi) | dry green cardamom seeds |
| 12 | Teaspoon | Coriander(Dhania) | |
| 6 | Teaspoon | Jeera (Cumin Seeds) | |
| 1 | Teaspoon | Methi - (Fenugreek) | Fennel Seeds |
| 2 | Teaspoon | Mustard Seed (Sarson) | black mustard seed |
| 10 | Nos. | Curry Leaves (Kadi patta) | dry curry leaves |
| Half | Teaspoon | Kalonji - Nigella or Onion Seeds | Wild Onion seeds |
| 1 | Teaspoon | Methi Leaves |
Method
This is the basic spice mix for making Balti masala paste. It can
also be used dry, while cooking.
Roast, cool and grind the whole spices. Mix with the ground ones, and
store tightly covered (a recycled spice bottle is ideal).
Use as required for vegetables.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|