Bafat - "hurry Curry" Mix - Southwestern India |
Course : Indian
Source: A World of Curries by Dave DeWitt
Serves: 1 |
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Ingredients:
1/3 cup coriander seeds |
1/4 cup cumin seeds |
2 tablespoons mustard seeds |
2 tablespoons whole black peppercorns |
2 tablespoons whole cloves |
1 tablespoon fenugreek seeds |
2 tablespoons ground cardamom |
2 tablespoons ground cinnamon |
2 tablespoons ground turmeric |
1/2 cup freshly ground hot red chili -- such as cayenne |
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Preparation / Directions:
Dry the whole spices in oven at 200F for 15 minutes, taking care not to burn them. Cool, and grind them togher with the ground spices in a spice mill. Makes 2 cups.
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