Preparation:
Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms and remove the husks. Grind all the spices in a blender or finely adjusted coffee grinder. Store in an airtight container. Use as directed in the recipes. |
