Madras-style Curry Powder Recipe
Yield: 2 /3 cupRecipe by luhu.jp
Ingredients:
3 1/2 tbsp: Cumin seeds,
1 tsp: Black mustard seeds,
3 tbsp: Coriander seeds,
1 tsp: Poppy seeds,
20: Black peppercorns,
1 tsp: Fenugreek seeds, opt
1 tbsp: Cardamon pods,
1 small: Cinnamon stick,
1 tsp: Fennel seeds,
5 tbsp: Turmeric,
10 Cloves: ,
1 tbsp: Ground ginger,
1 tsp: Mace or grated nutmeg,
1 tsp: Cayenne pepper,
Directions:
Combine the first 11 ingredients (all the whole spices) in a dry
skillet and roast over medium heat for 2-3 minutes, or until
fragrant. Remove from the heat and stir in the remaining spices.
Grind the mixture to a fine powder in a spice mill. Store in an
airtight container for up to 3 months.
Note: 2 tsp is enough to spice up 4 cups of soup, 1 pound of
vegetables or 1 cup of dried grains.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
166 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp
skillet and roast over medium heat for 2-3 minutes, or until
fragrant. Remove from the heat and stir in the remaining spices.
Grind the mixture to a fine powder in a spice mill. Store in an
airtight container for up to 3 months.
Note: 2 tsp is enough to spice up 4 cups of soup, 1 pound of
vegetables or 1 cup of dried grains.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
166 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp