Kashmiri Masala Blend AWS
Kashmiri Masala Blend
Ingredients (1 batch) Amount
Measure
Name
5.00
ml
ROBERTSONS Whole Black Peppercorns 6 x 800g (1 tsp)
5.00
ml
ROBERTSONS Nutmeg 6 x 800g (1 tsp)
5.00
ml
cloves (1 tsp whole cloves)
15.00
ml
cumin seeds (1 Tbsp Black Cumin seeds)
12.00
pc
Cardamom pods, bruised
1.00
pc
Cinnamon sticks pc
10.00
ml
caraway seeds (2 tsp)
Preparation 1. Split cardamom pods and break the cinnamon stick. 2. Heat a frying, then dry fry the spices except the nutmeg, tossing them continously until aromatic. 3. Remove the cardamom from the pods and grind all the spices to a fine powder. 4. Mix in the nutmeg.
This type of masala is great with prawn and lamb dishes OR use to flavouor rice, couscous and Moroccan stews called Tagines.
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Ingredients (1 batch) Amount
Measure
Name
5.00
ml
ROBERTSONS Whole Black Peppercorns 6 x 800g (1 tsp)
5.00
ml
ROBERTSONS Nutmeg 6 x 800g (1 tsp)
5.00
ml
cloves (1 tsp whole cloves)
15.00
ml
cumin seeds (1 Tbsp Black Cumin seeds)
12.00
pc
Cardamom pods, bruised
1.00
pc
Cinnamon sticks pc
10.00
ml
caraway seeds (2 tsp)
Preparation 1. Split cardamom pods and break the cinnamon stick. 2. Heat a frying, then dry fry the spices except the nutmeg, tossing them continously until aromatic. 3. Remove the cardamom from the pods and grind all the spices to a fine powder. 4. Mix in the nutmeg.
This type of masala is great with prawn and lamb dishes OR use to flavouor rice, couscous and Moroccan stews called Tagines.
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
