From mightymidget69@hotmail.com Sun Oct 14 15:33:48 2001 Date: Sat, 13 Oct 2001 16:58:51 +0100 (GMT+01:00) From: mightymidget69@hotmail.com Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: [currygalore] Various Curry Powders From: AK./ Sandra (alexsandra28NOSPAM@yahoo.com) Subject: Various Curry Powders Hi, I have not tried nor tested any of these powders yet. Perhaps in a month or so I will have to resort to these variations. Since I have migrated away from my asian country, I have not found any suitable curry powder to my taste. I am currently using the curry powders that I bought from asia. One last use for a meat curry and it is finished. So I want to try these out for later. I hope this will be of some use for people who live in areas that don't have shops selling curry powders ......... Sandra ~~~~~~~~~~ Hindu Ritual or Basic Blend (A very mild blend for vegetables) 240 g coriander seeds 110 cumin seeds 10 g turmeric 10 g dried ginger root 2 cardamom pods 2 dried red chillies 7 peppercorns 5 g mustard seeds 60 g saffron Method: 1. Clean, wash and dry the spices in the sun. 2. then roast in a dry pan until fragrant. 3. Liquidise or pound to a fine powder. 4. Cool well. Then store in air tight container. This curry powder will keep for 4 months or longer if untouched by damp fingers or spoons. ~~~~~~~~~~~~~~~~ Jaffna Vegetable/Lentils Curry powder (A mildly hot blend) 120 g coriander seeds 60 g dried chillies 10 fenugreek seeds 1 sprig curry leaves 30 g black peppercorns 30 g cumin seeds 5 cm piece turmeric Method: 1. Clean wash and then sun-dry the spices for 2 or 3 days. 2. Roast the spices and curry leaves over a uniform heat until very hot to the touch. 3. Liquidise or pound and sieve. Cook well. Then store in air tight containers. Note: Add 240 gm dried chillies instead of 60 g dried chillies for a hot blend. ~~~~~~~~~~~~~~~~~~~~ Sri Lankan Sinhalese Vegetable Curry powder (a mild blend) 120 g coriander seeds 90 g cumin seeds 60 g coconut, dried 60 g sweet cumin seeds 60 g fenugreek seeds 15 g rice 1/4 tsp turmeric powder Method: 1. Clean, dry the spices or roast in the pan until very hot to the touch. 2. Liquidise the coriander seeds, cumin seeds, sweet cumin seeds, fenugreek seeds, rice and coconut. Mix thoroughly. Cool well. 3. Now add the turmeric powder, mix well. Store in air tight containers. Note: This curry power can be used for any South East Asian curry. ~~~~~~~~~ Indian Vegetable Curry Powder (A fairly mild blend) 240 g coriander seeds 240 g cumin seeds 40 g turmeric 75 g dried ginger root 15 g mustard seeds 2 cardamon pods 5 peppercorns 2 dried chillies. Method: 1. Roast the cleaned spices separately until they become very hot to the touch. 2. Now mix the spices and liquidise or pound . Sift through a fairly fine sieve. 3. Cool well. Store in air tight container. ~~~~~~~~~~~~ Hindu Vegetarian Curry Powder 255 g dried chillies 255 g coriander seeds 42 g black peppercorns 45 g cumin seeds 45 g fenugreek seeds 42 g mustard seeds Method: 1. Sun dry the above ingredients separately until crisp and warm. 2. Now, roast them all separately over a uniform heat. Roast the chillies in a little ghee. 3. Pound or liquidise to a fine powder. Sift. Cool well. Store. Note: This curry has a vegetarian flavour of it's own. Omit the chillies and it would give a basic mild blend. It is used for all kinds of vegetables, lentils and vegetable pilaus. ~~~~~~~~~~ Indian Sambhar Curry Powder (a hot blend for vegetables) 200 g dried red chillies 50 g yellow split lentils 20 g fenugreek seeds 2 tbsp tumeric powder 100 g coriander seeds 12 g cumin seeds 12 g mustard seeds Method: 1. Roast the spices individually, then powder them. 2. Mix and store in an air tight jar till required. Note: Use 2 tbsp of Sambar powder for 1 1/2 litres water and 450 g vegetables. It will keep for 6 months or more. ~~~~~~~~~~ Indian Meat Curry Powder (a mild blend) 450 g coriander seeds 75 g black peppercorns 120 g sumin seeds 5 cm stick cinnamon 4 cloves 112 g turmeric 60 g fenugreek seeds (garam masala to be added) 5 cardamom pods 4 cm piece fresh ginger (paste) Method: 1. Roast the cleaned spices and grind or pound the spices separately. 2. Mix the spices thoroughly. Cool well. Store in air tight container. Note: Grind the skinned ginger into a paste before adding to the other spices when cooking. Indian curries are sprinkled with garam masala just before removing pot from the fire. Cinnamon, cardamom pods and cloves should be omitted if curries are sprinkled with garam masala. ~~~~~~~~~~ South East Asian Meat Curry Powder (a hot blend) 225 g coriander seeds 125 g dried chillies 60 g cumin seeds 4 cloves 5 cm piece cinnamon 30 gm peppercorns 30 g turmeric 60 g fennel seeds 3 cardamon pods Method: 1. Clean and wash the spices and dry in the sun or roast them in a dry pan. 2. Grind or pound them. Cool well. Store the grinded powder in air tight container. ~~~~~~~~~~~~ Sri Lanka Sinhalese Meat Curry Powder (a hot blend) 225 g coriander seeds 125g black peppercorns 3 cardamom pods 5 cm stick cinnamon lemon grass (optional) 60 g fennel seeds 60 g cumin seeds 5 cloves 5 cm piece fresh turmeric Method: 1. Roast the spices separately and grind or pound them. 2. Sift and cool. Store in an air tight container. ~~~~~~~~~~~~ Jaffna Meat Curry Powder (a mildly hot blend) 240 g coriander seeds 112 g dried chillies 30 g tumeric powder garam masala 90 g cumin seeds 30 g poppy seeds 45 g peppercorns Method: 1. Clean, wash and dry or roast until vey hot to the touch. 2. Grind or pound. Sift. Cool well. Store in an air tight container. Note: Fresh ginger to be added only during cooking. ~~~~~~~~~~~~ Indian Mixed Spices 30 g black mustard seeds 30 g cumin seeds 15 g fennel seeds 15 g caraway seeds 15 g fenugreek seeds Method: Roast and combine the five spices and store in an air tight container. Use as directed. ~~~~~~~~~~~~ Sri Lanka Seafood Curry Powder (a hot blend) 300 g dried chillies 150 g coriander seeds 60 g cumin seeds pinch of fennel seeds 15 g turmeric powder 35 g peppercorns 10 g fenugreek seeds Method: Roast and pound or grind the spices. Cool and store in an air tight container. ~~~~~~~~~~~~ Garam Masala and Fragrant Spice Powders Garam masala and fragrant spice powders are fragrant and strong. A pinch should be added at the end of the cooking time so that it's delicate flavour is retained. The spices used are variable. To prepare the following blends, grind the spices coarsely fine. Store in an air tight container. Jaffna Fragrant Spice Powder (Meat Blend) 90 g cumin seeds 45 g cloves 40 g cinnamon 10 cardamon pods This fragrant spice powder is sprinkled on vegetable curries too. ~~~~~~~~~~ Indian Garam Masala (Meat Blend) 90 g black peppercorns 90 g coriander seeds 5 cardamon pods 30 g cinnamon 30 g cloves ~~~~~~~~~~ Sri Lanka Sinhalese Fragrant Spice Powder (vegetable blend) 30 g cumin seeds 6 cardamon pods 4 coriander seeds 30 g fennel seeds 1 clove 2 cm stick cinnamon Indian Garam Masala (vegetable Blend) 30 g cumin seeds 16 cloves 15 black peppercorns 6 cardamon pods. ©2001 Google -- If you want to share pictures, use the calendar, or start a vote visit http://www.smartgroups.com/groups/currygalore To leave the group, email: currygalore-unsubscribe@smartgroups.com