Total Time
9mins
Prep 5 mins
Cook 4 mins

Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she suggests "try this on raw veggies, sprinkled over boiled potatoes or stir a pinch into your plain soy yogurt." Look for the mango powder, black salt and carom seeds in Indian groceries or spice shops.

Ingredients Nutrition

Directions

  1. TOAST:.
  2. Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
  3. Stir every 15-20 seconds to prevent burning.
  4. The spices should be just toasted and aromatic.
  5. After about 4 minutes of roasting, transfer the mixture to a plate.
  6. Let cool 15 minutes.
  7. GRIND:.
  8. Transfer spices to a spice grinder or the dry jug of a powerful blender.
  9. Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
  10. Process to a fine powder.
  11. Sift after grinding to get a finer powder.
  12. Store in an airtight container up to 6 months.
Most Helpful

5 5

This spice blend has a wonderful aroma. I can't wait to try it out. Made for ZWT8