Balti Paste

Title:
Balti Paste

Yield:
1 Servings

Categories:
Sauce




Ingredients:




-----------------------------------SPICES-----------------------------------


     5    -(up to)


     6 tb Coriander seed


     2    -(up to)


     3 tb Cumin seed


     2    3" pieces of cassia bark


          -(can substitute cinnamon;


          -but cassia is superior)


     2    -(up to)


     3    Habaneros or whatever you


          -like!!!!


     2 ts Mustard seed


     2 ts Fennel seed


     3 ts Cardamom seed


     1 ts Fenugreek(methi) seed


     1 ts Lovage seed


     1 ts Onion seed


     7    -(up to)


     1 tb Fenugreek (methi) leaves;


          -dried


     6    Bay leaves


    25    Curry leaves; or more





---------------------------------ADDITIONAL---------------------------------


     2 tb Ground turmeric


     1 tb Ginger powder


     1 tb Chilli powder


     1 pn Asafoetida





 From: gholman@ndirect.co.uk (Guy Holman)


 


 Date: Wed, 14 Aug 1996 12:02:45 GMT


 Roast the spices and allow to cool, grind to a powder, then add additional


 ingredients.


 


 Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar.  Mix


 the spice into the vinegar, adding water if needed to make a creamy paste.


 Let this stand for a while, 1/2 hour is best.


 


 Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil,


 care is needed here as it will splatter very easily. Stir the paste for


 about 5 mins, do not let it stick. Remove from heat and stand for 5-10


 mins, if the oil rises to the top the spices are cooked, if not add more


 oil and cook again for a while, don't forget to keep stiring.


 


 Bottle the paste, (sterile jars essential) and cap with hot oil. This is


 well worth the trouble to make and will store for a long time. It never


 lasts long in my house though= !!!


 


 CHILE-HEADS DIGEST V3 #073


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.