From heart@gold.net Thu Jun 15 13:04:39 2000 Date: 14 Jun 2000 05:09:15 -0600 From: Zaphod & Trillian Newsgroups: rec.food.recipes Subject: Collection (4) Curry Powder Followup-To: rec.food.cooking Kari Masala Badhiya Kari Masala Garam Kari Masala Garam Hyderabadi Kari Masala Some curry powder blends from Feast of India by Rani 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. 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 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. ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.