|
Mild Curry Paste spice, condiments, curry 60 gm coriander seeds 30 gm white cumin seeds 20 gm fenugreek seeds 25 gm gram flour - besan 25 gm garlic powder 20 gm paprika 20 gm turmeric 20 gm garam masala (separate 1 recipe for this if anyones 1 interested) 5 gm ginger powder 5 gm chilli powder 5 gm ground mustard seeds 5 gm ground black pepper Method. Roast first three ingredients for 10 mins at gas mark 3. Grind to a powder Add to rest of Ingredients and. Mix together. Best left to bland and mature for at least four weeks. Can be used as powder or made into a paste will keep almost indefinitely as follows Mix powder with 7 fl ozs vinegar (any type) to make a paste. Heat 7 fl ozs vegetable oil in a frying pan. Add paste to pan and fry at a medium heat and fry for 5 minutes until most of liquid has cooked out. Store in a sterilised and well sealed jar. Andy Hemingway du11@cityscape.co.uk From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |