MAGIMIX LE BLENDER, Instructions For Use Manual

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60
FLAVOURED SALTS & SUGARS
Tandoori spice mix
80 ml cumin seeds
80 ml coriander seeds
1 tsp whole cloves
1 tsp black peppercorns
2 cardamon pods
1 tbsp ground ginger
1 tbsp ground turmeric
½ cinnamon stick
1 tbsp salt
1 tbsp dried garlic
1 tbsp paprika pepper
Dry-roast the cumin seeds, coriander seeds, peppercorns, cloves and cardamon pods
in a thick-bottomed frying pan over a moderate heat. Stir continuously for 2-3 minutes
until the spices start to release their aroma. Allow to cool.
Transfer
the spices to the mill bowl and add all the remaining ingredients.
Turn the selector to 3 and grind for about 10 seconds to obtain a fine powder.
Homemade curry paste
2 tbsp extra virgin olive oil
1 onion
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cloves
2 tsp black peppercorns
2 tbsp mustard seeds
2 tsp five-spice powder
2 cardamon pods
1 cinnamon stick
2 tsp turmeric
2 tsp Cayenne pepper
1 cm fresh ginger
Grind
all the dried spices using the mill attachment for 40 seconds, with the selector
turned to 3, to achieve a fine powder. Set aside.
Peel
and chop the onion. Gently fry the onion in the olive oil over a low heat.
Meanwhile, peel and grate the ginger.
Add the ground spices and ginger to the onions and continue cooking for a further 5
minutes.