help need some home made Indian ....................?

Question

curry powder and garam masala recipe
.........thanks

Answer 1

Curry Powder

Ingredients:
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.

Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.



Garam Masala

Ingredients

4 parts black peppercorns
4 parts coriander seed
11/2 parts cumin seed
11/2 parts fennel seed
1 part whole cloves
1 part cardamom pods
1 part cinnamon sticks

Directions:

Using an electric coffee mill grind all ingredients together until finely ground. Store in airtight container.

*This is an excellent recipe. Best made in small batches (e.g.. 1 part = 1 teaspoon) as spices begin to deteriorate once ground and lose their potency.


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When I make this I like to toast my spices first. It really improves the flavor. Simply place whole spices in a dry pan over medium heat and stir them around as they heat up. They are ready when they are a shade or two darker than when you started, and very fragrant. Remove quickly once they are ready, or else they'll easily burn. I toast the cardomom inside its husk but discard the husk and use only the black seeds when I grind the spices. I don't know if this is very traditional, but sometimes I toast a whole dried red chile along with the spices, and I let it get a little charred, and then grind it up, seeds and all, with the rest of the garam masala. Makes it spicy.

Answer 2

Sri Lankan Curry powder

1oz coriander seeds
1/2 oz cumin seeds
1 tbsp fennel seeds
1 small piece of Cinnamon bark
6 green cardamoms
6 cloves
6 curry leaves
1 tsp cayenne powder

Dry roast the whole spices in a heavy frying pan over medium heat, until they turn brown. Stir to prevent burning.
Cool the spices and combine with the curry leaves and Cayenne and grind to a fine powder. Store in airtight containers and it will keep for months.


Now you have the curry powder why not try making a curry paste? A spoon of this will enhance a dish, or, can be used in larger quantities to make a curry.

2oz coriander seeds
4 tbsp cumin seeds
2 tbsp fennel seeds
2 tbsp fenugreek seeds
4 dried red chillies
5 curry leaves
1 tbsp chilli powder
1 tbsp turmeric powder
1/4 pint wine vinegar
8 fluid oz oil


Grind the whole spices to A fine powder, add the ground spices.

Add the vinegar and 5 tbsp water to make a paste.

Heat oil in a heavy pan and fry the spices for 10 Min's or until all the water has evaporated. When the oil rises to the surface the paste is cooked. Allow it to cool a little and pack into sterilised jars.

Answer 3

do u want to make the powder or make a dish using the powder. im me