[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.
***********************************************

                 *  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.

@@@@@
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.


@@@@@
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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