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Suggest a better descriptionRoast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original colour. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke. Rewmove the spices from the pan and grind them to a fine powder in a coffee grinder. Store in an airtight jar for up to 6 months. Pecked by Jazzbels two fingers from jazzbel@batelnet.bs Recipe by: The classic 1000 Indian Recipes Posted to Bakery-Shoppe Digest V1 #237 by "Jazzbel"
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 662 | ||
Calories from Fat: 246 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 206.7mg | 7 % | |
Potassium 3040.3mg | 80 % | |
Total Carbohydrate 126.6g | 37 % | |
Dietary Fiber 57.3g | 229 % | |
Sugars, other 69.3g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 662
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