Curry Powder (sarojini Mudnanis #1) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
TO PARCH
2 ounce: Cummin seed,
1 ounce: Black pepper,
6 ounce: Coriander seed,
1/2 ounce: Fenugreek seed,
UNPARCHED
1 ounce: Cloves,
1 ounce: Cardamom,
2 ounce: Red chilles, hot ones
2 ounce: Cinnamon,
1 ounce: Mace,
Directions:
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).
Source from luhu.jp
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).
Source from luhu.jp