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.
- 1⁄2 cup heaping coriander seed
- 2 tablespoons heaping cumin seeds
- 2 tablespoons heaping fennel seeds
- 8 whole dried red chilies, broken into pieces
- 1⁄2 cup whole black peppercorn
- 2 teaspoons heaping mango powder (amchur)
- 2 tablespoons black salt
- 2 teaspoons heaping ground ginger
- 2 teaspoons heaping carom seeds
- Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
- Stir every 15-20 seconds to prevent burning.
- The spices should be just toasted and aromatic.
- After about 4 minutes of roasting, transfer the mixture to a plate.
- Let cool 15 minutes.
- Transfer spices to a spice grinder or the dry jug of a powerful blender.
- Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
- Process to a fine powder.
- Sift after grinding to get a finer powder.
- Store in an airtight container up to 6 months.
This spice blend has a wonderful aroma. I can't wait to try it out. Made for ZWT8