arachne wrote:
> "RobtE" > wrote in message
<snip>
>>3 rounded tsp. coriander seeds
>>3 level tsp. ground turmeric
>>1 rounded tsp black peppercorns
>>1 rounded tsp black mustard seeds
>>1 level tsp ground ginger
>>1/2 tsp podded cardamon seends
>>1/4 tsp. cayenne pepper
>>1/4 tsp. cumin seeds
>>
>>Whiz all in a blender or coffee grinder to a powder. Or, if you're up to
>>it, bash it a mortar and pestle. Store in a ightly closed jar. It will
>>stay good for about a fortnight.
>
>
> thanks!
So these kinds of seeds are okay? Here I was trying to imagine curry
with only dried roots!. The following cut and paste is my ex-MIL garam
masala (the turmuric-less Panjabi equivalent of curry powder). I include
both powder amounts and whole seed, as I grind my own.
HTH
blacksalt
BEGINE paste:
> 1 1/2 Cups minus 2 T. of ground coriander seed
> (instead of 2 Cups whole)
> 3/4 C plus 2 T of ground cumin
> (instead of 1 Cup whole)
> can be used as the 'base'. Given the amounts and the freshness demanded,
> Penzey's is probably in order.
> For the rest of the spices, a simple coffee grinder....the 'tube' style
> that is very popular and is made by Braun and others, can be employed.
> Grind white rice in it, and brush all of it out. This pulls out residual
> coffee crumbs.
> Add
> 5 teas. whole black pepper
> 3 heaping teas. whole clove
> 7-8 whole green cardamom pods
> three inches of fat cinnamon stick (
> and optionally a bit under 1 teas. of ajwain seeds.
> This mix grinds in a Braun in under a minute....sift through a fine
> screen and grind the teaspoon of leftovers once more. Sift and discard
> the pinch that's left.
> The coffee grinder can be cleaned using the white rice method once
> again.
> Mix all the ingredients well, seal tightly in a jar and keep in the
> freezer. This will last at least 6 months.