Established in 2006 as a Community of Reality

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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Curry Powder

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Curry Powder Empty Curry Powder

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

    Curry Powder Img45l
    Curry Powder
    Curry Powder Translucent
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    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.






    • 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


    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).
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