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Hot Spice Mix | ||||||||
Course : Indian Source: The Book of Curries and Indian Foods by Linda Fraser Serves: 6 |
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Ingredients:
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Preparation / Directions:Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.
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