Another Curry Powder

Another Curry Powder

		3tb Coriander seeds
		2tb Cumin seeds
		2tb Tumeric
		1tb Mustard seeds
		2.5 geh. TL Fennel seeds
		Seeds of 8 cardamon pods
		8 Cloves
		1.5 geh. TL Ground ginger
		1.5 geh. TL Black peppercorns
		0.25 geh. TL Freshly grated nutmeg
		0.25 geh. TL Cayenne

Zubereitung:
In a bowl, combine all the ingredients. Spread mixture out on a jelly
roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches
with an electric spice or coffee grinder and strain it through a sieve
into a bowl. The curry powder will keep six months in a tightly sealed
jar in a cool dark place. Use to season soups and stews.

----- Carebean Jerk Amount Measure Ingredient -- Preparation
Method -------- ------------ -------------------------------- 1
Tablespoon Sugar 1 Tablespoon Onion powder 1
Tablespoon Dried thyme 2 Teaspoons Dried allspice 2
Teaspoons Ground black pepper 1 Teaspoon Cayenne peper
1 Teaspoon Salt 3/4 Teaspoon Ground nutmeg
1/4 Teaspoon Ground cloves Blend all the above ingredients
well. Rub over meat, poultry or seafood at least 2 hours before
grilling. Grill as usual.

- - - - - - - - - - - - - - - - - - CURRY POWDER #4
Recipe By : Serving Size : 6 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 c
Ground Tumeric 1 1/3 c Coriander Seeds 1 c
Cumin Seeds 2 oz Dried Root Ginger 2
Peppercorns 1 oz Cardamom Pods 1/4 c
Fennel Seeds 1/4 c Dried Red Chilis 1/4
c Blades Of Mace 1 1/2 tb Whole Cloves 2
tb Mustard Seeds 2 tb Poppy Seeds Store
in an airtight jar after blending well.

NOTE: A more robust basic blend.

From How To Make Good Curries by Helen Lawson Copyright 1973 GARAM
MASALA Recipe By : BH&G (Hot & Spicy) & 'Round the World Serving
Size : 1 Preparation Time :0:00 Categories : Spices, Relishes &
Spreads
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 teaspoons
whole black peppercorns 2 teaspoons cumin seeds 1 1/2
teaspoons coriander seeds 1 teaspoon fennel seeds
3/4 teaspoon whole cloves 1/2 teaspoon cardamom seeds
(without pods) 1 stick cinnamon -- broken Preheat oven
to 275F degrees. Combine spices on pizza pan or cookies sheet; bake
for about 20-25 minutes, stirring occasionally.

In a blender container place roasted spices; cover and blend to a fine
powder. Store in an airtight container in a cool dry place. Makes
about 1/4 cup.

Note: To make Homemade Garam Masala from ground spices, mix 1
tablespoon ground coriander, 2 teaspoons black pepper, 2 teaspoons
ground cardamom, 1 teaspoon ground cinnamon, and 1 teaspoon ground
cloves. Makes about 1/4 cup.

- - - - - - - - - - - - - - - - - - NOTES : Garam
Masala is an essential seasoning in the cuisine of Northern India. The
aromatic spices in this variable blend are those that the Indians say
heat the the body. Add it sparingly, ususally toward the end of
cooking.
Through grinding your own garam masala gives the freshest flavor, you
also can purchase it at Asian markets or mix spices that are already
ground.
Chana Masala 5-6 tablespoons vegetable oil 2 small or 1 large onion,
chopped 2 teaspoons garlic paste 3 teaspoons fresh grated ginger 2
teaspoons cumin seeds 1 cinnamon stick 3 whole green cardamoms 2
whole black cardamoms 2 bay leaves 2 whole cloves 1-1/2 teaspoons
salt, or to taste 1 teaspoon fresh chopped chili pepper 1 teaspoon
turmeric powder 2 tablespoons tomato paste 2 whole tomatös, chopped
2-1/4 cups water 2 14-ounce cans chickpeas, undrained 1/2 bunch fresh
cilantro (chop stems; reserve leaves) 2 teaspoons chana masala
seasoning 2 teaspoons coriander powder 1 teaspoon garam masala
seasoning In a nonstick skillet, brown onions in oil, then sautE with
garlic and ginger. Add cumin, cinnamon stick, cardamoms, bay leaves,
cloves, salt, chili pepper, turmeric, tomato paste, tomatös,
chickpeas, cilantro stems and water. Bring to a boil. Add rest of
spices. Cook until sauce thickens.
When ready to serve, sprinkle cilantro leaves on top. Serves 4 people.


Bennett recommends this recipe adapted from "Classic Indian Cooking" by
Julie Sahni (William Morrow, 1980). Bennett takes the extra step of
roasting the spices before using them to develop their taste. If you
choose to do this, wrap them in foil and bake in a 275-degree oven for
5 minutes.


Quelle: Theresa
-- "We're not building a rocket ship here, we're cooking - plain and
simple." Emeril Lagasse Persönliche mails an
kaba_mix(Klammeraffe)web.de From kaba_abfall@web.de Fri May 28




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