Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------INDIA--------------------------------
1 ts Cumin seeds 1 pn Crushed dried mint
1 ts Black peppercorns 1/4 ts Ground asafoetida
1/2 ts Ajowan seeds 2 ts Mango powder
1 ts Dried pomegranate seeds 1/2 ts Cayenne
1 ts Black salt 1/2 ts Ground ginger
1 ts Coarse salt

Note: if black salt is unavailable, increase the coarse salt.

Grind the whole spices and salt to a powder, then mix in the mint,
asafoetida, mango powder, cayenne, and ginger. Use with fruit and
vegetable salads. Store in an airtight contianer, it will keep for
3-4 months.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 86
Submitted By DIANE LAZARUS On 02-16-95

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