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Cooking Tips for homemade Indian spices!

How to make Garam Masala!

Garam Masala is a mixture of roasted ground spices most widely used in Indian cuisine. The spices include black pepper, cumin, cinnamon, cardamom, cloves, nutmeg and coriander seeds.

(*Note)
Roasting means heating the spice in a pan over medium heat until the spice's aroma becomes pronounced. This usually takes about 3 to 5 minutes. When the spice is finished roasting it should be placed on a plate to cool.

In a small pan roast separately each of the following---4 tablespoons coriander seeds, 2 tablespoons cumin, 1 tablespoon black peppercorns, 6 cardamom seed pods (or 2 teaspoons of the inner seeds), 3 cinnamon sticks ( 3 inches long by 1/4 inch wide), 1 teaspoon whole cloves.

Remove the inner seeds from the cardamom pods. Grate one whole nutmeg, then add it to the other spices after they have been processed into a fine powder. Crush the remaining ingredients, then place in a blender and blend into a fine powder. Store in a tightly covered glass jar and use in your favorite recipe calling for its use.

How to make Curry Powder!

I once worked with Percy Sullivan, The International King of Curry from Hydrabad, India. Percy often made his own curry powder.

Curry powder is made in many styles, for example, one for meat and poultry and one for fish and seafood. You will find both recipes below.
Please note that the measurements are in grams, not in the American measurment of ounces and tablespoons!

Curry Powder for Meat/Poultry

In a small pan roast separately the following---200 grams coriander seeds, 75 grams anise seeds, 75 grams cumin seeds, 75 grams dried chiles, 15 grams stick cinnamon, 15 grams black peppercorns, 5 grams whole cloves, and 40 grams turmeric powder.

Roast all the ingredients except the turmeric powder. Blend the roasted ingredients in a blender till fine. Sift the ground ingredients then mix in the turmeric powder. Store in a tightly covered glass jar and use in your favorite recipe calling for its use.

Curry Powder for Fish/Seafood

In a small pan roast separately the following---200 grams coriander seeds, 75 grams anise seeds, 75 grams cumin, 50 grams white peppercorns, 75 grams dried chiles, 35 grams turmeric powder, 25 grams cardamom pods (remove the seeds after roasting), and 45 grams fenugreek.

Roast all the ingredients except the turmeric powder. Blend the roasted ingredients in a blender till fine. Sift the ground ingredients then mix in the turmeric powder. Store in a tightly covered glass jar and use in your favorite recipe calling for its use.

rev. 10/12

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