15 August, 2014
Baharat ~ A Spice Powder from Middle EastPosted in : Arabic Cuisine, Baharat, Cooking from Cookbook Challenge, Egyptian Cuisine, Spice Powders on by : ArchanaPotdar Tags: Baharat, Condiments, Egypt Cuisine, Masala, Middle Eastern
I loved the aroma of the spices in it.
- 1 tblspn kali mirch/ pepper corns
- 1 tblspn jeera/cumin seeds
- 2 tsp dhania/ coriander seeds
- 1 tsp laung/cloves
- ½ tsp elichi/cardamom seeds
- 1½ tblspn chilli powder
- 1 tsp dalchini/cinnamon, ground
- ¼ tsp jaiphal/nutmeg, ground
- Heat a small kadhai/wok over low heat and dry roast stirring the pepper, cumin seeds, coriander seeds, cloves, cardamom till you get a delicious aroma.( technically the stirring has to be occasionally but I prefer to do it
- Once you switch off the gas add the dry powders and let the mixture stand till the spices cool completely.
- Grind in the chutney bowl of the mixer or spice or coffee grinder to a fine powder.
- Store in an airtight glass jar.
This goes for the August Week 3, Cooking from Cookbook Challenge Group
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