From skanksville@btinternet.com Mon Oct 14 10:10:01 2002 Date: Sat, 12 Oct 2002 13:31:39 +0100 From: "Mungo \"Two Sheds\" Toadfoot" Newsgroups: uk.food+drink.indian Subject: Re: storing spices "mike guess" wrote in message news:+9i5ZJAezXp9EwR4@marton.demon.co.uk... > Hi all, > > What is the best way to store your spices ? > and > how long do you keep, powder and seeds ? > Keep them in the dark as much as possible. I don't worry about it too much, to be honest. > and one more, is there a definitive Mulligatawny soup ? is it supposed > to be watery or thick ? > It's supposed to be thin. Below is a recipe from The Complete book of Indian Cooking by Husain and Fernandez: South Indian pepper water. "A highly soothing broth [so perhaps not *that* thin?] for winter evenings, also known as Mulla-ga-tani. Serve with the whole spices or strain and re-heat if you so wish. The lemon juice may be adjusted to taste, but the dish should be distinctly sour." 2 tbsp veg. oil 1/2 tsp freshly ground black pepper 1 tsp cumin seeds 1/2 tsp mustard seeds 1/4 tsp asafoetida 2 dried red chillies 4-6 curry leaves 1/2 tsp turmeric 2 cloves garlic, crushed 300ml tomato juice [if I wanted the soup thicker, I'd blitz a can of plum tomatoes or use passata] juice of 2 lemons 120ml water salt fresh coriander (opt.) Heat the oil, fry the next 8 ingredients until the chillies are nearly black, and the garlic golden brown. Lower the heat and add the tomato juice, lemon juice, water and salt. Bring to the boil then simmer for 10 minutes. Garnish with chopped coriander, if wished.