Lorna Sass: Mild Curry Blend

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Mild Curry Blend

 

Recipe By :Lorna Sass Short-Cut Vegetarian, page 17

Serving Size : 0 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 teaspoons black (brown) mustard seeds

1 teaspoon fennel seeds

1/2 tablespoon ground turmeric

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne

 

Every Indian cook has a favorite curry blend. Many classic recipes call

for toasting the spices before grinding them, but I prefer using them as

is.

 

This curry blend is quite mild but can be made hotter by adding more

cayenne. Keep it refrigerated to maintain optimum flavor.

 

Place the coriander, cumin, mustard, and fennel seeds in a spice grinder

and grind to a fine powder. Transfer to a small wide-mouthed jar and stir

in the remaining spices. Cover and refrigerate for up to 2 months.

 

Yield:

" 1/4 cup (about) "

 

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Per serving: 51 Calories (kcal); 2g Total Fat; (33% calories from fat); 2g

Protein; 9g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0