Mumbai Spice Blend Food
INDIAN SPICE BLEND
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder.
- Masala keeps in an airtight container 6 months.
- *Available at East Indian markets and some specialty food shops.
INDIAN SPICE MIX
A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.
Provided by Chef Dudo
Categories Asian
Time 5m
Yield 7 tablespoons
Number Of Ingredients 7
Steps:
- Put all ingredients in a mixing bowl.
- Mix well.
- Store in a glass jar.
- It will keep for several weeks.
- I use 2-3 tablespoons in a curry for 4 people.
- For a dressing-about 1 tablespoon.
- These are estimates, follow your own tastebuds.
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