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![Green curry paste](../WeekRecipes/0807/MX-GreenCurryPaste-recipe.jpg) ![](../WeekRecipes/0711/MX-GaramMasala-India-recept.jpg)
![Mussaman curry paste](../WeekRecipes/0808/SAUCE-MussamanCurryPaste-recipe.jpg)
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![](../Icons/IndiaFlag.gif)
Indian
recipes
![](../Icons/Wit/P3-icon-spice.GIF)
Spice
mixtures |
![](../Icons/Wit/P3%20icon%20temp-1.gif) |
![Green curry paste](../WeekRecipes/0807/MX-GreenCurryPaste-recipe.jpg) ![](../WeekRecipes/0711/MX-GaramMasala-India-recept.jpg)
![Mussaman curry paste](../WeekRecipes/0808/SAUCE-MussamanCurryPaste-recipe.jpg)
|
![](../Icons/IndiaFlag.gif)
Indian
recipes
![](../Icons/Wit/P3-icon-spice.GIF)
Spice
mixtures |
|
![](../Icons/Wit/P3%20icon%20weight-1.gif) |
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Vari masala
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Salan masala
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- 10 RED CHILLIES, chopped
- 5 PODS CARDAMOM, cut open and use inside seeds
- 1 TBSP CORIANDER SEEDS
- 4 CLOVES
- 1 TSP CINNAMON POWDER
- PIECE OF GINGERROOT, grated
- PINCH ASAFETIDA POWDER
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- 40 GRAM COCONUT, grated
- 1 TBSP SESAME SEED
- 1 TBSP CORIANDER SEED
- 1 TSP CINNAMON
- 4 CLOVES
- 5 PODS CARDAMOM, cut open and use inside seeds
- 1 TSP CUMIN SEED
- 2 TSP CHILI POWDER
- 1 TSP TURMERIC
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Stir fry chillies,
coriander, cardamom, cloves, cumin and cinnamon for five minutes. Put
all the ingredients together and grind finely. Keep in the fridge in
an airtight container.
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Stir fry the coconut and sesame seed 3 minutes. in
a separate frying pan, stir fry the coriander, cinnamon, cloves and
cumin for 3 minutes. Put all ingredients together and grind finely.
Keep in the fridge in an airtight container.
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These recipes came from the book "Regional Indian Cooking" by Ajoy Joshi
and Alison Roberts
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