Guest guest Posted August 9, 2009 Report Share Posted August 9, 2009 These come from a wonderful book called The Path of Practice, by Bri. Maya Tiwari. She has wonderful advice for a spiritual lifestyle and food is just a part of it. Anyway: Spring Masala 1 Tbsp cumin seeds 2 Tbsp coriander seeds 1 Tbsp yellow mustard seeds 1 tsp. black peppercorns 1 tsp. cardamom seeds Summer Masala 2 Tbsp coriander seeds 1 Tbsp fennel seeds 1 Tbsp cardamom seeds 1 Tbsp poppy seeds 10 clove buds 1 tsp. saffron thistles * Grind the saffron with the fennel seeds do not roast them. Begin by roasting the fresh seeds. Roast one type of seed at a time, as they roast at different rates. In an iron or stainless steel skillet and moderate heat, place the seeds in for 2 to 3 minutes, stirring a few times until they begin to make popping sounds. Be careful not to burn them. After all the roasted seeds have cooled, put them in a mortar and pestle or coffee grinder and grind. She recommends that you grind each type separately to enjoy the aromas of each. You can experiment with this. Do you think this is a lot of work? When you taste these blends on veggies you will change your mind! Veronica Quote Link to comment Share on other sites More sharing options...
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