Nepali Recipes @ Sanjaal

(Spice Mix for Vegetable Preparations)
INGREDIENTS:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 tablespoon dark mustard seeds
• 1 teaspoon fenugreek seeds
• 1 tablespoon dried garlic
• 1 tablespoon dried ginger
• 10 dried red chilies
• 1 teaspoon timur (Himalayan Szechwan pepper)
• 1 tablespoon black peppercorn
• 1 tablespoon turmeric
• 1/4 teaspoon asafetida

DIRECTIONS:

• On a pan roast cumin, coriander, mustard, fenugreek seeds, timur and black peppercorn until seeds start to pop and change color.
• Reserve on a dry sheet of paper to allow cooling.
• Grind all roasted and other remaining spices into a fine powder.
• Store in an air-tight container.
• This all-purpose masala can be used in any vegetarian or non-vegetarian preparations.

Source:http://nepalicooking.tripod.com/masala.htm
Author: Tulsi Regmi

Originally posted 2009-12-14 12:58:14.

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