• 1serving

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons White rice

  2. 2 tablespoons Cumin seeds

  3. 2 tablespoons Coriander seeds

  4. 1 1/2 teaspoon Mustard seeds, pref. black

  5. 1 1/2 teaspoon Black peppercorns

  6. 1 1/2 teaspoon Fenugreek seeds

  7. teaspoon Whole cloves

  8. 2 tablespoons Turmeric

Instructions Jump to Ingredients ↑

  1. Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.

  2. From Eating Well Magazine, Jan/Feb '95.

  3. Submitted By TERRI WOLTMON On 03-11-95


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