SHAPE (USA) - - A Fresh Take On Indian -

Pre­heat the oven to 350°. Mea­sure out 1 ta­ble­spoon co­rian­der seeds, 1½ tea­spoons cumin seeds, 1½ tea­spoons fen­nel seeds, 2 green car­damom pods, 1 black car­damom pod, ¼ tea­spoon whole cloves, ½-inch cin­na­mon stick, 1 ta­ble­spoon dried chiles de ár­bol, and 1½ tea­spoons black pep­per­corns onto a sheet pan. Place the pan in the oven for 5 to 7 min­utes un­til the spices be­gin to smoke slightly and turn a lit­tle brown. Re­move the pan from the oven and set aside to cool. When the spices are fully cooled, grind them in a spice grinder un­til com­pletely ground. Mix well and keep in an air­tight con­tainer for up to 4 weeks. Makes 1∕4 cup.

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