| 2 | 3 | 4 | 5 | 6 |
| 1 | 10 | 20 | 30 | 40 |
|
GUIDE TO INGREDIENTS
Mustard oil (Larson): Pungent oil made from black mustard seeds.
Mint (Pudina): Aromatic herb. Fresh and dried leaves are used in the preparation of
chutneys. Dried leaves are much less fragrant than the fresh ones.
Pomegranate (Anar dana): A flavoring agent. Has some scent.
Saffron (Kesar): Made ofstigmas of a flower grown in Kashmir and Spain. It is aromatic
and yields a yellow color.
Turmeric (Haldi): An aromatic powdered root. Used as a flavoring, and forflavoring
curries.
Recipes
GARAM MASALA
(approximately 1 1/2 cups)
Ingredients:
3
1
1
1
1
1
- 5" pieces Cinnamon stick
cup Green cardamom pods
/2 cup Cumin seed
/2 cup Black pepper corns
/2 cup Cloves
/2 cup Coriander seeds
Procedure:
Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the
cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until
they are well mixed and blend at high speed for 2-3minutes until completely pulverized.
ONION AND TOMATO RAITA
(4-6 Servings)
Page 4
Page
Quick Jump
|