Recipe - Nut Masala

2 tablespoon Vegetable oil
1 teaspoon Cumin seeds
1 teaspoon Cardamon seeds
1 tablespoon Poppy seeds
1 teaspoon Black peppercorns
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
grated
2 ounce Blanched almonds or unsalted
cashew nuts, chopped
One fourth cup Boiling water

Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10
minutes, until golden brown, stirring constantly. Add garlic and gingerroot
and cook 2 minutes more, then cool.

Put spice mixture in a blender or food processor fitted with the metal
blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover
tightly and keep in a cool place for up to 1 month.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
Fraser]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini