Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Curry Powder

Share
avatar
Lobo
Moderator
Moderator

Posts : 25926
Thanked : 1252
Join date : 2013-01-12

Curry Powder

Post by Lobo on Sat 16 Jan 2016, 7:30 pm


Curry Powder

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8
Curry powder is used mainly in the dishes of southern India. Contrary to popular belief, it is not a single spice but a mixture of spices. The Western-style curry powder that is stocked on supermarket shelves bears little similarity to the carefully blended, personalized mixtures that Indian cooks favor. The ingredients and their proportions vary between dishes, regions and individual cooks, but the following is a typical blend.



  • Printer Friendly Version






  • 71

Ingredients:


  • 3 Tbs. coriander seeds
  • 2 tsp. brown mustard seeds
  • 2 tsp. fenugreek seeds
  • 2 tsp. cumin seeds
  • 1 tsp. black peppercorns
  • 6 whole cloves
  • 8 to 12 dried red chilies, broken into pieces
     and seeds discarded
  • 2 Tbs. roasted chickpeas
  • 2 Tbs. turmeric

Related Recipes


  • Chicken Curry >
  • Curried Chicken and Vegetable Soup (Mulligatawny) >
  • Curried Crab Salad with Mango-Mojo Sauce >
  • Curried Potato Skins >
  • Curried Soba and Cucumber Relish >

Directions:

In a dry fry pan over medium-high heat, combine the coriander, mustard, fenugreek, cumin, peppercorns, cloves and chilies. Dry-fry the spices, shaking the pan constantly to prevent them from burning, until they are fragrant, about 5 minutes. Transfer to a small bowl, add the chickpeas and turmeric and let cool.

When completely cool, transfer the spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process (in batches if necessary) until finely powdered. Use immediately, or store in a tightly sealed glass jar in a cool, dry place for up to 3 months. Makes 1/2 cup.
Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).

    Current date/time is Thu 27 Jul 2017, 12:01 pm