I prefer to make my own but the recipes are all over the place I made on
curry powder recipe that started off smelling like the stuff you get out to
the McComicks spice bottle but when it was done not even close. I assume
the "curry" aroma is the fenugreek? I know that each family has it's own
recipe.

Marc

On Feb 19, 3:12 pm, "Marc" > wrote:
> I prefer to make my own but the recipes are all over the place I made on
> curry powder recipe that started off smelling like the stuff you get out to
> the McComicks spice bottle but when it was done not even close. I assume
> the "curry" aroma is the fenugreek? I know that each family has it's own
> recipe.
>
> Marc

Actually, ideally each DISH has it's own spice mixture. I suggest you
take a look at a good Indian cookbook. Betty Crocker's (YES!) Indian
Home Cooking by Raghavan Iyer is very well done. Try your public
library.

HAving said that, Penzey's has several different blends and a detailed
description of each one. Maharajah is wonderful - lots of saffron, and
Sweet Curry is a great starter.

Lynn from Fargo

Lynn from Fargo wrote:
> On Feb 19, 3:12 pm, "Marc" > wrote:
>> I prefer to make my own but the recipes are all over the place I made on
>> curry powder recipe that started off smelling like the stuff you get out to
>> the McComicks spice bottle but when it was done not even close. I assume
>> the "curry" aroma is the fenugreek? I know that each family has it's own
>> recipe.
>>
>> Marc
>
> Actually, ideally each DISH has it's own spice mixture. I suggest you
> take a look at a good Indian cookbook. Betty Crocker's (YES!) Indian
> Home Cooking by Raghavan Iyer is very well done. Try your public
> library.
>
> HAving said that, Penzey's has several different blends and a detailed
> description of each one. Maharajah is wonderful - lots of saffron, and
> Sweet Curry is a great starter.
>
> Lynn from Fargo
>

I also recommend Penzy's blends. They are very handy and come in many
degrees of 'hot'. But nothing beats making fresh curry for a specific
dish, toasting your own spice mixture in a hot pan, grinding your own
and adding all the rest of the ingredients. I love the book "Indian Home
Cooking" by Suvir Saran. These are dishes that Indians eat at home, not
the restaurant dishes. Wonderful homey foods with incredible flavors.

Melondy

"Marc" > wrote in message
ink.net...
>I prefer to make my own but the recipes are all over the place I made on
>curry powder recipe that started off smelling like the stuff you get out to
>the McComicks spice bottle but when it was done not even close. I assume
>the "curry" aroma is the fenugreek? I know that each family has it's own
>recipe.
>
> Marc
>
I use these ingredients for the paste when I make Tandoori chicken, or
Tandoori Murghi. Make lots and use the leftover for Mhakani Murghi, or
Butter Chicken. I cook boneless skinless chicken breasts in a 550F oven.

Ingredients
1. Onions Finely Chopped: 1 Cups
2. Garlic crushed: 4 Cloves
3. Coriander Powder: 1 Tablespoons
4. Cumin Powder: 1 Tablespoons
5. Turmeric powder: ½ teaspoon
6. Fenugreek powder: ¼ teaspoon
7. Ginger powder: ½ teaspoon
8. Hungarian Paprika: 1 teaspoon
9. Bay Leaves: 2
10. Cinnamon powder: ½ teaspoon
11. Cloves powder: ¼ teaspoon
12. Yogurt: 1 Cup
13. Tomato Puree: ¼ Cup
14. Salt: 1 Tablespoon
15. Cayenne Pepper powder: 1 teaspoon

Kent

"Marc" > wrote in message
ink.net...
>I prefer to make my own but the recipes are all over the place I made on
> curry powder recipe that started off smelling like the stuff you get out
> to
> the McComicks spice bottle but when it was done not even close. I
> assume
> the "curry" aroma is the fenugreek? I know that each family has it's
> own
> recipe.
>
> Marc
>
>

Curry Powder (Garam Masala)
1/2-inch long cinnamon stick
2 T cumin seeds
2 T ground coriander
1 T cardamom pods, shelled
1 t whole cloves
1 T black pepper corns
1 t ground turmeric

Dry roast all of the spices in a heavy skillet over medium-high heat. The
whole process should take about 10 minutes. Let cool. Transfer spices to a
grinder and blend until smooth. Store in an airtight jar.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Curry Powder 3
Categories: Curry, Mix, Seasoning
Yield: 1 servings

2 1/2 tb Corriander Seeds
2 ts Garlic Powder
1 tb Ground Cumin
2 ts Ground Tumeric
1 ts Ground Ginger
1 ts Chili Seasoning
1/2 ts Ground Allspice
1 tb Salt
1 tb Ground Black Pepper
1/2 tb Dry Mustard
1/4 ts Saffron

Grind the corriander seeds, (sieve if any large husks remain). Blend
all of the ingredient together and store in an airtight jar. This
recipe makes 3 ounces of curry powder.

NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT.

From How To Make Good Curries by Helen Lawson Copyright 1973
Collected from the Int'l Fido Cooking Echoes

kwvegan vegan
MMMMM

Curry Powder Blend Recipe courtesy Alton Brown, 2003
See this recipe on air Thursday Feb. 22 at 2:00 AM
ET/PT.

Show: Good Eats
Episode: Spice Capades





2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Place all ingredients in a container with an airtight lid. Shake to
combine. Store in a cool dry place for up to 6 months. When ready to use,
grind and add to dishes according to taste.



--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"MOMPEAGRAM" > wrote in message
...
>
>
> "Marc" > wrote in message
> ink.net...
>>I prefer to make my own but the recipes are all over the place I made on
>> curry powder recipe that started off smelling like the stuff you get out
>> to
>> the McComicks spice bottle but when it was done not even close. I assume
>> the "curry" aroma is the fenugreek? I know that each family has it's own
>> recipe.
>>
>> Marc
>>
>>
>
> Curry Powder (Garam Masala)

Garam Masala is not Curry Powder

> 1/2-inch long cinnamon stick
> 2 T cumin seeds
> 2 T ground coriander
> 1 T cardamom pods, shelled
> 1 t whole cloves
> 1 T black pepper corns
> 1 t ground turmeric
>
> Dry roast all of the spices in a heavy skillet over medium-high heat. The
> whole process should take about 10 minutes. Let cool. Transfer spices to a
> grinder and blend until smooth. Store in an airtight jar.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.02
>
> Title: Curry Powder 3
> Categories: Curry, Mix, Seasoning
> Yield: 1 servings
>
> 2 1/2 tb Corriander Seeds
> 2 ts Garlic Powder
> 1 tb Ground Cumin
> 2 ts Ground Tumeric
> 1 ts Ground Ginger
> 1 ts Chili Seasoning
> 1/2 ts Ground Allspice
> 1 tb Salt
> 1 tb Ground Black Pepper
> 1/2 tb Dry Mustard
> 1/4 ts Saffron
>
> Grind the corriander seeds, (sieve if any large husks remain). Blend
> all of the ingredient together and store in an airtight jar. This
> recipe makes 3 ounces of curry powder.
>
> NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT.
>
> From How To Make Good Curries by Helen Lawson Copyright 1973
> Collected from the Int'l Fido Cooking Echoes
>
> kwvegan vegan
> MMMMM
>
> Curry Powder Blend Recipe courtesy Alton Brown, 2003
> See this recipe on air Thursday Feb. 22 at 2:00 AM ET/PT.
>
> Show: Good Eats
> Episode: Spice Capades
>
>
>
>
>
> 2 tablespoons whole cumin seeds, toasted
> 2 tablespoons whole cardamom seeds, toasted
> 2 tablespoons whole coriander seeds, toasted
> 1/4 cup ground turmeric
> 1 tablespoon dry mustard
> 1 teaspoon cayenne
>
> Place all ingredients in a container with an airtight lid. Shake to
> combine. Store in a cool dry place for up to 6 months. When ready to use,
> grind and add to dishes according to taste.
>
>
>
> --
> Helen
> in
> FERGUS/HARLINGEN
> http://www.mompeagram.homestead.com/index.html
>
>
>

In article > , Melondy > wrote:
>Lynn from Fargo wrote:
[...]
>> Actually, ideally each DISH has it's own spice mixture. I suggest you
>> take a look at a good Indian cookbook. Betty Crocker's (YES!) Indian
>> Home Cooking by Raghavan Iyer is very well done. Try your public
>> library.
>>
>> HAving said that, Penzey's has several different blends and a detailed
>> description of each one. Maharajah is wonderful - lots of saffron, and
>> Sweet Curry is a great starter.
>
>I also recommend Penzy's blends. They are very handy and come in many
>degrees of 'hot'. But nothing beats making fresh curry for a specific
>dish, toasting your own spice mixture in a hot pan, grinding your own
>and adding all the rest of the ingredients. I love the book "Indian Home
>Cooking" by Suvir Saran. These are dishes that Indians eat at home, not
>the restaurant dishes. Wonderful homey foods with incredible flavors.

G'day Melondy,

Here in Oz, Google tells me the authors of "Indian Home Cooking" are
Suvir Saran & Stephanie Lyness -- is that likely to be the same book
you recommended above?

Cheers, Phred.

--
LID

Marc > wrote:

> I prefer to make my own but the recipes are all over the place I made on
> curry powder recipe that started off smelling like the stuff you get out to
> the McComicks spice bottle but when it was done not even close. I assume
> the "curry" aroma is the fenugreek? I know that each family has it's own
> recipe.

Here is our own blacksalt's garam masala recipe - as it appears in the
rfc Cook.Book - to use instead of your generic "curry powder".

Victor

Ajmer's Garam Masala

Many garam masala recipes are without cumin and coriander. However, many
dishes call for them in addition. This mixture is a lovely, balanced,
all-purpose spice mix that works in Mexican dishes, as a meat rub, in
dips, etc. Start with a teaspoon per every 4 servings in a dish and work
up if needed. It can be added at the beginning of cooking or at the end,
for differing flavours, and can be quickly toasted in a dry skillet
before adding for yet another flavour. Even if you never cook an Indian
dish, this subtle mix is very useful.

2 cups (about 240 g) whole coriander seed
1 cup (about 120 g) whole cumin
3 inches (8 cm) fat cinnamon
3 heaping teaspoons whole cloves
5 teaspoons whole black peppercorns
1 scant teaspoon ajwain, optional
7 or 8 whole green cardamom pods

For a slightly smoky version, use one big black cardamom pod instead
of the seven or eight green ones.

Grind the cumin and coriander in batches in a clean coffee grinder (or
preferably with a small canning jar screwed into the base of an Oster
blender). Discard the last bit of tough grains that won't grind. Grind
the other spices thoroughly. Sift all powder through a tamais with a
mesh of about 20 per inch (fine). Regrind any that is too big, for a
reasonable number of passes (about 4). Keep in freezer in airtight jar,
or else the flavour will deteriorate rapidly.

On 19 Feb., 22:12, "Marc" > wrote:
> I prefer to make my own but the recipes are all over the place I made on
> curry powder recipe that started off smelling like the stuff you get out to
> the McComicks spice bottle but when it was done not even close. I assume
> the "curry" aroma is the fenugreek? I know that each family has it's own
> recipe.

you may take a look at my cooking recipe datebase at http://www.recipedatabase.eu
where you can find about 50 different recipes:

http://www.recipedatabase.eu/recipes...curry%20powder

ciao
H.

Phred wrote:
> In article > , Melondy > wrote:
>> Lynn from Fargo wrote:
> [...]
>>> Actually, ideally each DISH has it's own spice mixture. I suggest you
>>> take a look at a good Indian cookbook. Betty Crocker's (YES!) Indian
>>> Home Cooking by Raghavan Iyer is very well done. Try your public
>>> library.
>>>
>>> HAving said that, Penzey's has several different blends and a detailed
>>> description of each one. Maharajah is wonderful - lots of saffron, and
>>> Sweet Curry is a great starter.
>> I also recommend Penzy's blends. They are very handy and come in many
>> degrees of 'hot'. But nothing beats making fresh curry for a specific
>> dish, toasting your own spice mixture in a hot pan, grinding your own
>> and adding all the rest of the ingredients. I love the book "Indian Home
>> Cooking" by Suvir Saran. These are dishes that Indians eat at home, not
>> the restaurant dishes. Wonderful homey foods with incredible flavors.
>
> G'day Melondy,
>
> Here in Oz, Google tells me the authors of "Indian Home Cooking" are
> Suvir Saran & Stephanie Lyness -- is that likely to be the same book
> you recommended above?
>
> Cheers, Phred.
>

Yes, that's the one. The recipes are very easy, with lots of great
flavors, and the ingredients are pretty easy to find in your average
grocery store, at least in the USA. Suvir Saran has a restaurant in New
York city and so tailored the book to how Indians cook here. He has a
website, too at http://www.suvir.com

His recipes have definitely added to our dining delights, becoming our
"home cooking" too.

Melondy