From ianhoare@angelfire.com Tue Jun 28 16:37:43 2005 Date: Tue, 28 Jun 2005 16:56:51 +0200 From: Ian Hoare Reply-To: ianhoare@nospam.net Newsgroups: uk.food+drink.indian Subject: Re: Indian spices without the fire.. Salut/Hi KHaled, le/on 28 Jun 2005 09:38:29 +0200, tu disais/you said:- >Greetings: > >Due to health reasons I am not able to eat hot and spicy food.. Ask your doctor to be specific. Most hot spices have some beneficial effects, and there's often a lot of ill informed people out there. So ask your doctor which of:- Chillies Ginger -fresh & ground pepper - black & white mustard you shouldn't eat, and why. It's your body and you're entitled to know what is contra-indicated in whatever condition you have. >However, I am really into Indian food, so I was wondering if the >good readers of this group can suggest how I can cook Indian >without the fire.. I need basic ingredients since I probably >will not find the pre-mixes.. In the meantime, here are a few curry powders which you could make up without any of the above hot spices or any that your Dr says you shouldn't eat. @@@@@ Now You're Cooking! Export Format Basic Curry Powder misc, indian, mix ----INDIA---- 6 dried red chilies 1 oz coriander seeds 2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1 teaspoon black peppercorns 1 teaspoon fenugreek seeds 10 curry leaves 1/2 teaspoon ground ginger 1 tablespoon turmeric Remove the seeds from the chilies. Dry roast the whole spices over medium heat until they darken, stirring or shaking the pan to prevent burning. Cool, then grind to a powder. Dry roast the curry leaves for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. Medium-hot. Can be kept in an airtight container for 3-4 months. Variations: To make Aromatic Curry Powder, add 1 tsp ground cinnamon and ¬ tsp ground clovees, and use only 2-3 chilies. The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 80 Yield: 1 servings ** Exported from Now You're Cooking! v5.66 ** @@@@@ Now You're Cooking! Export Format Curry Powder indian, mix 3/4 cup coriander seeds 3/4 cup mustard seeds 1/4 cup fennel seeds 2 tablespoon celery seeds 2 tablespoon ground mace 2 tablespoon ground turmeric 1 1/2 teaspoon ground cloves 1 tablespoon crushed red pepper flakes 1 1/2 teaspoon fresh ground black pepper 15 coins dried ginger 3 cloves dried garlic 1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>. Stir in the red pepper flakes, dried ginger and dried garlic. 5>. Working in small batches, grind mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars. Yield: 5 servings ** Exported from Now You're Cooking! v5.66 ** @@@@@ Now You're Cooking! Export Format Curry Powder (Sarojini Mudnani's #1) indian, mix ----TO PARCH---- 170 g coriander seed 60 g cummin seed 30 g black pepper 15 g fenugreek seed ----UNPARCHED---- 60 g red chilles; hot, dry 30 g cinnamon 30 g cloves 30 g cardamom 30 g mace Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them. Allow to cool before mixing with the second batch of ingredients. Put the mixed cooled spices in a grinder (we use an old coffee grinder) and grind until finely powdered. Pass through a fine sieve, and if necessary re-grind. Store the mixed spices in a large jar with an airtight stopper. All spices keep best if stored in a cool dry dark place. Curry powder, if kept in an airtight jar, improves with moderate keeping (up to a year or so). Yield: 285 grams ** Exported from Now You're Cooking! v5.66 ** @@@@@ Now You're Cooking! Export Format Curry Powder (Sarojini Mudnani's #2) indian, mix 4 oz cloves 1 oz cinnamon 4 oz black pepper 1 oz mace 1 oz cardamom 4 oz cummin seed 1/2 oz dry bay leaves Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary). Keep in an airtight stoppered bottle in a dark cool place, where the curry powder will improve for a year or so. This recipe will seem milder and more mellow than Sarojini Mudnani #1 curry powder to those not used to the heat of curries, though the use of coriander and fenugreek will give the first a distinctive flavour. From Harvey Day's "Complete book of curries" Contributor: IMH Yield: 1 servings ** Exported from Now You're Cooking! v5.66 ** @@@@@ Now You're Cooking! Export Format Fancy Curry Powder misc, indian, mix 2 1/2 teaspoon fenugreek 1 teaspoon (about 20 pods) cardamom 1 seeds (cracked with a 1 cleaver to release seeds) 3 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon mustard seeds 6 cloves, whole 1 3 in cinnamon stick, thin 1 and broken into pieces 1/4 teaspoon ground mace 1/4 teaspoon nutmeg, grated 1 big pinch cayenne 2 tablespoon turmeric, ground 1 hot pepper, toasted and 1 dried * Preheat oven to 225 degree F. * In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. * Bake for 15 minutes, shaking the pan a few times. Let cool. * In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. * Store in an airtight container. Makes a 1/2 cup of curry powder. OrientalFood.com Recipe Format by Dave Drum - 17 March 99 FROM: Uncle Dirty Dave's Kitchen From : Dave Drum Yield: 1 /2 cup ** Exported from Now You're Cooking! v5.66 ** -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website