Balti Spice

Name: Balti Spice
Ingredients: 4 tbsp (60 ml) coriander seeds; 2 tbsp (30 ml) white cumin seeds; 2 pieces cassia bark, (2 inch); 1 tsp (5 ml) fennel seeds; 2 tsp (10 ml) black mustard seeds; 4 cloves; 1/2 tsp (2 ml) wild onion seeds; 1/2 tsp (2 ml) fenugreek seeds; 1 tsp (5 ml) dry fenugreek leaves; 10 dry curry leaves; 1 tsp (5 ml) Green cardamom seeds; 1/2 tsp (2 ml) lovage seeds; 1 recipe Balti Spice; 6 oz (168 grm). vinegar, spiced or plain; 6 oz (168 grm). vegetable oil or peanut oil

15 ingredients

11 steps

Ingredients

4 tbsp (60 ml) coriander seeds
2 tbsp (30 ml) white cumin seeds
2 pieces cassia bark, (2 inch)
1 tsp (5 ml) fennel seeds
2 tsp (10 ml) black mustard seeds
4 cloves
1/2 tsp (2 ml) wild onion seeds
1/2 tsp (2 ml) fenugreek seeds
1 tsp (5 ml) dry fenugreek leaves
10 dry curry leaves
1 tsp (5 ml) Green cardamom seeds
1/2 tsp (2 ml) lovage seeds
1 recipe Balti Spice
6 oz (168 grm). vinegar, spiced or plain
6 oz (168 grm). vegetable oil or peanut oil

Directions

1

Roast, cool and grind the whole spices.
2

Mix with the ground ones, and store tightly covered (a recycled spice bottle is ideal).
3

Place the ground spices in a bowl.
4

Add vinegar, and water sufficient to make a paste.
5

Let stand 10 to 15 minutes.
6

Heat the oil in a wok.
7

Add the paste.
8

Stir-fry until the water content is cooked out (about 3-5 minutes) and the paste thickens and begins to bubble with the same kind of boiling noise that oatmeal makes.
9

Remove from heat.
10

Bottle while hot in boiled jars.
11

When in the bottle, add heated oil to top off, seal, and store.