Guest guest Posted November 30, 2004 Report Share Posted November 30, 2004 When you make your own, which spices do you mix together? Does it change from meal to meal? Do you mix a lot at once? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2004 Report Share Posted November 30, 2004 It changes from dish to dish, and is dependent upon how much heat you're going for and what type of food your are seasoning. I grind many of my spices fresh when I use them to maximize their flavor. Coffee grinders are wonderful for this:) I always keep on hand turmeric, cumin seeds, coriander seeds, cardamom pods, whole cloves, dried red peppers, whole peppercorns (various colors), sesame seeds, star anise, mustard seeds, fenugreek, cinnamon sticks, bay leaves, nutmegs, and I also use fresh ginger root and fresh garlic in recipes that call for garlic/ginger paste. The book I use most often is called " The Bombay Palace " by Stendahl. It's excellent for masala recipes, cooking techniques, paneer and ghee recipes, as well as the many wonderful dishes. It is not a vegetarian book - there are meat & fish sections as well - it also includes breads and desserts, and lassis:) I have, however, used the vindaloo recipe and swapped out various veggies for the meat, and it was great:) Debra Lee Thompson Analyst - Mortgage I First Horizon Home Loans Corporation debrathompson <debrathompson 214.492.7402 Amy P. [aviva_ha] Tuesday, November 30, 2004 1:04 PM masala When you make your own, which spices do you mix together? Does it change from meal to meal? Do you mix a lot at once? Quote Link to comment Share on other sites More sharing options...
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