Balti Spice Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Johanna Ingredients 4 tbsp (60 ml) coriander seeds 2 tbsp (30 ml) white cumin seeds 2 pieces cassia bark, (2 inch) 1 tsp (5 ml) fennel seeds 2 tsp (10 ml) black mustard seeds 4 cloves 1/2 tsp (2 ml) wild onion seeds 1/2 tsp (2 ml) fenugreek seeds 1 tsp (5 ml) dry fenugreek leaves 10 dry curry leaves 1 tsp (5 ml) Green cardamom seeds 1/2 tsp (2 ml) lovage seeds Balti Sauce: 1 recipe Balti Spice 6 oz (168 grm). vinegar, spiced or plain 6 oz (168 grm). vegetable oil or peanut oil Preparation Roast, cool and grind the whole spices. Mix with the ground ones, and store tightly covered (a recycled spice bottle is ideal). To make the paste, or sauce: Place the ground spices in a bowl. Add vinegar, and water sufficient to make a paste. Let stand 10 to 15 minutes. Heat the oil in a wok. Add the paste. Stir-fry until the water content is cooked out (about 3-5 minutes) and the paste thickens and begins to bubble with the same kind of boiling noise that oatmeal makes. Remove from heat. Bottle while hot in boiled jars. When in the bottle, add heated oil to top off, seal, and store. Comments This is the basic spice mix for making Balti masala paste. It can also be used dry, while cooking.

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.