Indian Recipes
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Ingredients
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| 1 |
Coriander seeds |
1 cup |
| 2 |
Cumin seeds |
1/2 cup |
| 3 |
Fennel seeds [saunf] |
1 tablespoon |
| 4 |
Fenugreek seeds [methi dana] |
1 teaspoon |
| 5 |
Cinnamon stick |
1 |
| 6 |
Whole cloves |
1 teaspoon |
| 7 |
Cardamom seeds |
1 teaspoon |
| 8 |
Dried curry leaves |
2 tablespoons |
| 9 |
Chili powder |
2 teaspoons |
| 10 |
Chili powder . optional |
2 tablespoons |
| Method |
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In a dry pan over low heat roast separately the coriander, cumin, fennel and
fenugreek seeds to dark brown by constant stirring. do not let them burn.
Now blend all the roasted spices together with cinnamon, cardamom and
curry leaves to fine powder. Mix it with chili powder and ground rice, store.
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| Servings -5 |
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| Introduction
of the dish |
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This recipe is for home-made Ceylon curry powder. This
curry powder is more often use in Sri Lankan cuisine.
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