marsala blends

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Simple Masalas

 

Recipe By :TriColor Diet by Martin Katahn

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

see directions

 

I. 2 parts cumin, 1 part cardamom, 1 part cloves

 

II. 3 parts cardamom, 3 parts cinnamon, 1 part cloves, 1 part cumin

 

III. 4 parts black peppercorns, 4 parts coriander, 3 parts fennel, 1 part

cloves, 1 part cardamom, 1 part cinnamon

 

IV. 6 parts coriander, 6 parts dried red chiles, 1 part mustard, 1 part

fenugreek, 1 part black peppercorns (this is a real hot one)

 

V. 4 parts cumin, 2 parts powdered ginger, 2 parts turmeric, 1 part coriander, 1

part black peppercorns (for a hot version, add 1 part cayenne pepper)

 

In the preparation of a given dish, you might like to try combining any one of

these masalas with fresh garlic or ginger, minced or crushed, or garlic and

onion powder. Add salt, to taste.

 

S(Edited by):

" Hanneman (kitpath) on 04-Sep-2001 "

Copyright:

" © 1996 Katahn Associates ISBN039303920X "

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : In each of the following, just grind and combine spices (using seeds if

available), or, if necessary, use pre-powdered versions, Depending upon how much

you would like, consider a part to be either a tablespoon or a teaspoon. The

mixtures will keep their flavor for several weeks in an airtight jar.

 

Nutr. Assoc. : 0

 

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