Indian Spice Blend
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons turmeric
- Carbohydrate 24 g(8%)
- Fat 8 g(12%)
- Fiber 12 g(49%)
- Protein 6 g(13%)
- Saturated Fat 1 g(3%)
- Sodium 42 mg(2%)
- Calories 147
Preparation Preheat oven to 350°F. In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder. Masala keeps in an airtight container 6 months. *Available at East Indian markets and some specialty food shops.
Preparation Preheat oven to 350°F. In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder. Masala keeps in an airtight container 6 months. *Available at East Indian markets and some specialty food shops.
