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Homemade Mutton Masala Powder





Red Chillies - 25 gms
Coriander seeds - 15 gms
Cumin seeds - 10 gms
Black Pepper- 10 gms
Biriyani Leaf- 3
Cloves - 10 gms
Dried and fried Garlic cloves - 10 nos
Cinnamon sticks - few
Staranise - few
Dried Mint - 5 tsps
Kasthuri Methi - few
Mustard - 1 tsp
Fennel seeds - 5 gms
Kuskus - 1 tsp
1) Dry fry them one by one and grind them to a fine powder with sufficient salt.
2) Store them in an air tight container.

Curry Powder Recipes - Indian Curries and Garam Masala
Spicy Curry Powder Recipe
* Coriander seeds- 1/2 cup
* Cumin seeds- 1/4 cup
* Black mustard seeds- 1 tablespoon
* Black peppers- 1 tsp
* Red chilies- 5
* Fenugreek seeds- 3/4 tsp
* Turmeric powder- 2 tsps

. When i googled for the recipe i couldn't find the perfect spice powder mix. Basic Curry Powder (Indian Curry) Recipe 6 dried red chilies 1 ounce coriander seeds 2 teaspoons cumin seeds 1/2 teaspoon mustard seeds 1 teaspoon black peppercorns 1 teaspoon fenugreek seeds 10 fresh curry leaves 1/2 teaspoon ground ginger 1 tablespoon ground turmeric Directions: This medium-hot curry blend can be used in any dish that calls for curry powder. But i got the recipe here n also referred the Ingredients list at the back of Store bought masala packet. I mostly use store bought Curry Masala Powder either Shakthi or Aachi Brand. Store in an airtight container. Remove from heat. Homemade Curry Masala Powder / Curry Masala Powder Recipe Curry Masala Powder is nothing but a spice powder similar to Garam Masala Powder or chicken masala powder etc. masala rice etc. If you are my reader for long time yo u might notice that :) ReallyI love this masala powder in my cooking. sabzis. I love this Curry Masala Powder flavor a lot n i used to add it in most of my fry. I added everything in the list except Jathi Kai but the home made curry masala powder was so flavorful n my Potato Fry tasted awesome with this Masala. Give it a try n let me know h u like it :) Now to the recipe. there's for only Curry Powder recipe which is different from it. varuval.20 Method: In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat.* Dried curry leaves. Grind all the roasted ingredients together to a powder... this not too strong n spicy like Garam Masala powder but gives lots of flavor n unique taste to your dishes.

Commercial curry powder--which bears little resemblance to the freshly ground blends of southern India--comes in two basic styles: standard. roasting and grinding spices for every dish prepared. turmeric and garlic. most curry powder doesn't even contain curry leaves! Curry became a great favorite in Britain at the end of the nineteenth century. mace. then grind and add them to the mixture with the ginger and turmeric. and is great for adding a kick to all kinds of sauces and marinades. stirring or shaking the pan frequently to prevent burning. coriander and cumin. Now. Red curry blends are a complex mix of select spices. they're discovering a wide range of flavor possibilities. cumin. cinnamon and cloves. Dry roast the whole spices over a medium heat until they darken. from a simple roast chicken breast to sautéed shrimp and vegetables. Since curry powder quickly loses its pungency. tuna. for example. Curry Powder Description Widely used in Indian cooking. At the heart of most curry blends is a flavor base of black or red pepper. Caribbean. And even more strangely. and then grind to a powder. Curry powder is actually a pulverized blend of up to 20 spices. cinnamon. coriander. red and black pepper. fenugreek. airtight. it should be stored. Japanese. and the hotter of the two. not an Indian one. Curry is a key element of South and Southeast Asian. Flavor Trend Americans once primarily enjoyed curry in Indian and Thai restaurants. English and Australian cooking. featuring cardamom. nutmeg. Garam masala. as well as meatloaf and burgers. and chicken. fennel seed. chiles. and no longer than two months. What the Experts Say . Dry roast the curry leaves in the pan for a few minutes. herbs and seeds. intended to capture the flavor of Indian cooking without the painstaking effort of custom-blending. tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). curry blends are being added to familiar foods. pasta and potato salads. authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Among those most commonly used are cardamom. As Americans become more familiar with curry. and its popularity soon spread to Japan. Origins "Curry powder" as we know it was a British invention. Leave to cool. saffron. is a sweeter curry. "Madras" curry powder. Uses Curry powder is used to flavor soups and stews. chile peppers and cardamom. cloves. poppy and sesame seeds. A number of spices can be added to this base to create different flavor experiences.Remove the seeds from the chilies. blending well. Hot Madras curry delivers the heat and intense flavor of the Madras region of India and also includes fenugreek.

" Perfect Flavor Partners Include: basil." says Chef Shawn McClain. In a medium-sized skillet. . sometimes spicy Sensory Profile Since up to 20 spices can comprise curry powder. garlic. we serve a Maine lobster spring roll with passion fruit-curry sauce. thinly sliced 3 tablespoons coriander powder 2 tablespoons white poppy seeds 1 tablespoon black peppercorns 1 tablespoon fennel seeds 1 tablespoon ajwain seeds 10 cardamom pods 10 cloves 1 teaspoon ground turmeric 1. bananas and passion fruit. ginger. cinnamon and cardamom add sweetness. stirring continuously for about 8 minutes until it is golden and crispy. mint."We like to combine curry with fruits such as apples. passion fruit. Flavor & Aroma Both musky and bright. citrus. "For example. such as serrano. chiles and pepper add heat Goan Curry Powder 3/4 cup shredded unsweetened dried coconut 1 tablespoon minced garlic 4 fresh green chili peppers. coconut. its profile is complex. cilantro. Transfer to a bowl. and sweeter flavors like vanilla. plantains. mango. sometimes sweet. vanilla and yogurt Color Bright golden yellow or toasty brown. Turmeric and fenugreek add earthiness. roast the coconut over medium heat. of Spring and Green Zebra in Chicago.

2. 4. Mix all the roasted ingredients together. Remove and cool. and store up to 3 months Garam Masala This easy-to-make spice blend is the heart of most Indian dishes. cover tightly. Prep Time: 0 hours. 3. put in a spice grinder in batches. A combination of different spices. make a batch ahead and store for several months in an air-tight container in a cool. dry roast the garlic and green chili peppers over medium heat. dark place. Once you get a feel for the taste it gives your cooking. stirring and shaking the pan until they are golden and very fragrant. but if you haven't got the patience (like me!). In the same skillet. 5. 4 minutes Ingredients: * 4 tbsps coriander seeds * 1 tbsp cumin seeds * 1 tbsp black peppercorns * 1 ½ tsps black cumin seeds (shahjeera) * 1 ½ tsps dry ginger * ¾ tsp black cardamom (3-4 large pods approx) * ¾ tsp cloves * ¾ tsp cinnamon (2 X 1" pieces) * ¾ tsp crushed bay leaves Preparation: . Garam masala is best made fresh just before you begin cooking. Place the remaining spices in the skillet and dry roast over medium heat. and process at high speed until spices are finely ground like powder. 10 minutes Cook Time: 0 hours. it probably has as many recipes as there are families in India! Here is a basic one. Pour into a non reactive container. stirring continuously for about 8 minutes until it is dry and golden. experiment and alter it to suit your needs.

* When the spices are roasted turn of the flame and allow them to cool. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. * Grind them all together. till they turn a few shades darker. to a fine powder in a clean. . * Once cooled. remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Stir occasionally. dry coffee grinder. dark place.* Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger. * Store in an air-tight container in a cool.