[CH] curry Powders
Shantihhh@aol.com
Thu, 30 Nov 2000 18:22:41 EST
<< Does anyone have nifty mixes/masalas to use in recipes that call
for curry powder? >>
Actually they do use Curry powders in Indian but always fry in ghee to remove
the bitterness. Rajah brand is pretty decent and their Tandoori Masala is
excellent. Yes, it's made in the UK, BUT by Indians. I prefer the Pataks
Brand which comes in a jar and is a paste! Vindaloo is the hottest and
really wonderful. Patak's Kashmiri Masala is also lovely and hot and really
PERKS up any dish. Pataks Bhuna Curry and the Madras are quite nice as well.
They have recently come out with fiery marinade pastes as well. YUM
I have traveled to India several times and to various regions and the curries
are quite different in each state. Hope this helps. I don't want to wake
the recipe police, so if you need more info--go off list to me.
Mary-Anne
But if you want to make your own Indian Curry Powders-------
Title: Malabar Curry Powder (Kerela India great when used w/coconut milk)
Categories: Spice mix
Yield: 1 Batch
34 g Tamarind
44 g Onion
20 g Coriander
5 g Cayenne
3 g Turmeric
2 g Cumin
3 g Fenugreek
2 g Black pepper
2 g Mustard, powdered
Grind all ingredients together. Makes about a quarter pound.
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* Exported from MasterCook Buster *
Tamil Nadu Curry Powder
Categories: Spices Indian
Curry Madras
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cumin seeds
2 tablespoons black mustard seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon split urad dal OR
-- yellow split peas
25 fresh curry leaves (muriyea koenigii) used in the
South of India a lot or 4 bay leaves
1 teaspoon black peppercorns
6 dry chili pods -- or up to
8 -dry chili pods
1/3 cup ground coriander
2 tablespoons ground turmeric
Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the
fresh curry leaves as described below ("Preparing Ground Spices"). Add the
peppercorns and chili pods and grind the mixture to a fine powder. Add the
coriander and turmeric and mix well.
PREPARING GROUND SPICES
To toast spices on the stove top, place them in a dry, heavy-bottomed pan
and cook them briefly (5 to 7 minutes) over low heat, stirring occasionally,
until they darken and begin to release their aromas. Heated mustard seeds
will begin to pop, and may jump out of the pan, so have a lid ready. Oven
toasting takes somewhat longer; spread the ingredients on a dry cookie sheet
and place in an oven preheated to 200 F; stir every five minutes or so.
Grind toasted ingredients to a powder with a mortar and pestle, spice
grinder, coffee mill (not the same one you use for coffee), or a blender,
the pass them through a fine sieve. Transferred immediately to a glass
container and stored away from moisture, light, and heat, toasted and ground
spices can maintain their flavor as long as four months.
- - - - - - - - - - - - - - - - - -
When making curries each cook or family has their own style of Garam Masala
that is added at the end to finish the dish:
Kari Masala
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp ground turmeric
1/2 tsp ground dried red Chiles
In a heavy skillet, roast the ingredients over medium
heat, stirring constantly until the spices become a
shade darker (4-5 minutes). Remove the pan from the
heat and transfer the spices to a spice or coffee
grinder. Grind to a fine powder. Store in an
airtight jar.
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Badhiya Kari Masala
2 Tbsp coriander seeds
2 tsp cumin seeds
1 Tbsp ground turmeric
1 tsp ground ginger
3 dried red Chiles
In a heavy skillet, roast the ingredients over medium
heat, stirring constantly until the spices become a
shade darker (4-5 minutes). Remove the pan from the
heat and transfer the spices to a spice or coffee
grinder. Grind to a fine powder. Store in an
airtight jar.
@@@@@
Garam Kari Masala
1/2 cup coriander seeds
1/4 cup cumin seeds
20 dried curry leaves
1 Tbsp fenugreek seeds
3 Tbsp ground turmeric
2 Tbsp black mustard seeds
4 dried red Chiles
In a heavy skillet, roast the ingredients over medium
heat, stirring constantly until the spices become a
shade darker (4-5 minutes). Remove the pan from the
heat and transfer the spices to a spice or coffee
grinder. Grind to a fine powder. Store in an
airtight jar.
********************************************
A World of Curries by Dave DeWitt and Arthur Pais
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Classic Indian Curry Powder
Categories: Spice mix
Yield: 1 Cup
6 Dried New Mexico chilies OR
4 sm Hot dried red chilies
-such as piquins
-seeds and stems removed
1/4 cup Cumin seeds
1/4 cup Coriander seeds
2 Tbsp Black peppercorns
1 Tbsp Black mustard seeds
1 tsp Cardamom seeds
1 tsp Cloves
1 tsp Fenugreek seeds
1 Tbsp Turmeric
1 Tbsp Dried powdered curry leaves
Preheat oven to 250F. Place the chiles, cumin, coriander,
peppercorns, mustard seeds, cardamom, cloves, and fenugreek in a
baking pan and place in the oven. Roast for 15 minutes, taking care
that none of the spices burn. Grind roasted spices in a spice mill to
a fine powder. Mix the ground spices with the turmeric and curry
leaves and seal in an airtight container.
A World of Curries by Dave DeWitt and Arthur Pais
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spicy Hyderabad-Style Curry Powder
Categories: Spice mix
Yield: 1 Cup
20 Green cardamom pods
2 Cinnamon sticks,
-broken into pieces
5 Bay leaves
1/2 tsp Cloves
1/4 tsp Grated nutmeg
2 Tbsp Aniseed
1 tsp Black peppercorns
5 Dried red chilies
10 Dried curry leaves
6 Tbsp Coriander seeds
3 Tbsp Cumin seeds
3 Tbsp Turmeric
1 Tbsp Fenugreek seeds
2 Tbsp Black mustard seeds
Roast spices in small, heavy saucepan over medium heat for 4-5
minutes, stirring constantly until they become a shade darker than
their original color. Remove spices from pan and grind to a fine
powder in a spice or coffee grinder. Store in an airtight container
for up to 6 months.
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Garam Hyderabadi Kari Masala
6 Tbsp coriander seeds
3 Tbsp cumin seeds
3 Tbsp ground turmeric
1 Tbsp fenugreek seeds
2 Tbsp black mustard seeds
20 green cardamoms, pods removed and discarded
2 cinnamon sticks, broken into small pieces
5 bay leaves
1/2 tsp whole cloves
2 Tbsp aniseeds
1 tsp black peppercorns
5 dried red chiles
10 dried curry leaves
n a heavy skillet, roast the ingredients over medium
heat, stirring constantly until the spices become a
shade darker (4-5 minutes). Remove the pan from the
heat and transfer the spices to a spice or coffee
grinder. Grind to a fine powder. Store in an
airtight jar.
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