1. Roast and then grind the first three spices. 2. Mix all together well and store 3. Omit the final four spices for a totally mild curry powder 4. For those who wish, salt and sugar (white granulated) can be added for flavour during the blending: add 2 tablespoons sugar and/or 1 teaspoon salt. Store for a month in an air-tight container and then it should be perfect. Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 21:25:12 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 222 (36%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 160mg||6 %|
|Potassium 2925.6mg||77 %|
|Total Carbohydrate 109.8g||32 %|
|Dietary Fiber 51g||204 %|
|Sugars, other 58.7g|
|Protein 27.7g||40 %|
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Calories per serving: 613
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