Minnesota Masala
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 teaspoon black mustard seeds
- 2 dried red chilies
- 4 teaspoons cardamom pods
- 1 teaspoon whole cloves
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seed
- 3 tablespoons coriander seeds
- 1 tablespoon fenugreek seeds
- 3 tablespoons wild rice
- 1 tablespoon turmeric
directions
- Place all ingredients except for the turmeric into a dry skillet over medium heat and stir slowly for 5 - 10 minutes or until you can smell the aroma of cooking seeds. Watch them carefully to prevent burning. Remove them from a skillet and place in a bowl for one or two minutes to cool.
- Place the ingredients, adding the turmeric, into a spice grinder and blend until a fine powder.
- Store, air-tight, in the refrigerator for up to three months. Use between 1 and 2 tablespoons of the resulting mixture in dishes serving 4 individuals for an Indian flavor.
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RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.