Balti Paste
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:36pm

Ingredients




5 -(up to)
6 tablespoons Coriander seed
2 -(up to)
3 tablespoons Cumin seed
2 3" pieces of cassia bark (can substitute 
2 -(up to)
3 Habaneros or whatever you like!!!!
2 teaspoons Mustard seed
2 teaspoons Fennel seed
3 teaspoons Cardamom seed
1 teaspoon Fenugreek(methi) seed
1 teaspoon Lovage seed
1 teaspoon Onion seed
7 -(up to)
1 tablespoon Fenugreek (methi) leaves, dried
6 Bay leaves
25 Curry leaves, or more
2 tablespoons Ground turmeric
1 tablespoon Ginger powder
1 tablespoon Chilli powder
1 pch Asafoetida





Preparation

1 Roast the spices and allow to cool, grind to a powder, then add additional ingredients. 2 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. 3 Let this stand for a while, 1/2 hour is best. 4 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. 5 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= !!! 








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Preparation

 1  Roast the spices and allow to cool, grind to a powder, then add additional ingredients.  2  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.  3  Let this stand for a while, 1/2 hour is best.  4  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.  5  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= !!!