my son is allergic to some of the ingredients in premade curry powders. i am
looking for the recipe (i.e. the measurements of herbs & spices) to
home-make a curry powder.

TIA,
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

*** this signature being renovated ... excuse the mess ***

arachne wrote:
> my son is allergic to some of the ingredients in premade curry powders. i am
> looking for the recipe (i.e. the measurements of herbs & spices) to
> home-make a curry powder.

"Curry" is not a specific recipe but instead is a combination of
various spices, altho most curry blends sold in stores have certain
common ingredients. Before we can provide a recipe for a blend you
could use, however, I think we'd have to know which ingredients your
son is allergic to.

Mac

arachne wrote:
> my son is allergic to some of the ingredients in premade curry powders. i am
> looking for the recipe (i.e. the measurements of herbs & spices) to
> home-make a curry powder.
>
> TIA,
> elizabeth (in australia)
> DS 20th august 2002
> #2 due 14th october 2005

This is one I quite like. It makes a very good kedgeree.

A bit of the history of this recipe - this is the oldest published curry
powder recipe in an English cookbook that I've so far found. It's from
Dr. Kitchiner's "Cook's Oracle" and dates from 1817. Prepared, i.e.,
premixed, curry powders were available in London from about 1780.

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.

On 12 Jun 2005 22:50:53 -0700, wrote:

> Before we can provide a recipe for a blend you
> could use, however, I think we'd have to know which ingredients your
> son is allergic to.

Good point!

> wrote in message
oups.com...
>
>
> arachne wrote:
>> my son is allergic to some of the ingredients in premade curry powders. i
>> am
>> looking for the recipe (i.e. the measurements of herbs & spices) to
>> home-make a curry powder.
>
> "Curry" is not a specific recipe but instead is a combination of
> various spices, altho most curry blends sold in stores have certain
> common ingredients. Before we can provide a recipe for a blend you
> could use, however, I think we'd have to know which ingredients your
> son is allergic to.

it's the additional ingredients they add like 330 (citric acid), 1422
thickener (from maize) and "flavour" which can come from soy that he is
allergic to.

the allergist says he also can't have anything made from a seed, which may
rule out too many of the spices. but i wanted to the proportions of a
typical curry powder so i could see what i could do.


--
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

*** this signature being renovated ... excuse the mess ***

"RobtE" > wrote in message
...
> arachne wrote:
>> my son is allergic to some of the ingredients in premade curry powders. i
>> am looking for the recipe (i.e. the measurements of herbs & spices) to
>> home-make a curry powder.
>>
>> TIA,
>> elizabeth (in australia)
>> DS 20th august 2002
>> #2 due 14th october 2005
>
> This is one I quite like. It makes a very good kedgeree.
>
> A bit of the history of this recipe - this is the oldest published curry
> powder recipe in an English cookbook that I've so far found. It's from Dr.
> Kitchiner's "Cook's Oracle" and dates from 1817. Prepared, i.e., premixed,
> curry powders were available in London from about 1780.
>
> 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!
--
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

*** this signature being renovated ... excuse the mess ***

On Tue, 14 Jun 2005 07:59:14 +1000, arachne wrote:

> the allergist says he also can't have anything made from a seed, which may
> rule out too many of the spices.

Anything made from a seed??? Your son is allergic to plant
products??? Can't your doctor be more specific?

> but i wanted to the proportions of a
> typical curry powder so i could see what i could do.

Here's what you can do: Get a new allergist.

Food allergy - the common culprits
http://www.betterhealthchannel.com

About 90 per cent of allergies are caused by nuts, eggs, milk or soy.
Peanut allergy is one of the most common allergies in older children.
Other foods that cause allergies include (in order from the most
common):

* Egg
* Peanut
* Milk
* Other nuts
* Sesame
* Fish
* Grains such as rye, wheat, oats
* Soy
* Molluscs, such as oysters, mussels, clam, squid and octopus
* Crustaceans, such as lobster, prawn, crab, shrimp
* Fruit, berries, tomato, cucumber, white potato or mustard.

Food intolerance - the common culprits
The foods that tend to cause intolerance reactions in sensitive people
include:

* Dairy products, including milk, cheese and yoghurt
* Chocolate
* Egg, particularly egg white
* Flavour enhancers such as MSG (monosodium glutamate)
* Food additives
* Strawberries, citrus fruits and tomatoes
* Wine, particularly red wine.

Reactions may not always occur, as they are usually related to the
amount of food consumed. A small amount may not cause any reaction.

Tracking down the allergen
In most cases, symptoms appear within a few minutes of eating the
particular food, which makes pinpointing the allergen an easy task.
However, if the cause is unknown, diagnostic tests may be needed such
as:

* Keeping a food and symptoms diary to check for patterns.
* Cutting out all suspect foods for two weeks, then reintroducing them one at a time to test for reactions (except in cases of anaphylaxis).
* Skin prick tests using food extracts.
* Blood tests.

Avoiding the food
The easiest way to treat a food allergy or intolerance is to eliminate
it from the diet. Sometimes, the body can tolerate the food if it is
avoided for a time, then reintroduced in small doses. Before you
eliminate foods from your diet, seek advice from a doctor or
dietitian.


HTH!
Good Luck,

"sf" > wrote in message
...
> On Tue, 14 Jun 2005 07:59:14 +1000, arachne wrote:
>
>> the allergist says he also can't have anything made from a seed, which
>> may
>> rule out too many of the spices.
>
> Anything made from a seed??? Your son is allergic to plant
> products??? Can't your doctor be more specific?
>
>> but i wanted to the proportions of a
>> typical curry powder so i could see what i could do.
>
> Here's what you can do: Get a new allergist.

thank you for your information on food allergies. however we do go to the
best research allergy unit in australia. my son is almost 3 & he has serious
(life threatening) multiple food allergies. the things he is allergic to at
present are egg, legumes, soy, peanut, tree nuts (all other nuts), fish,
corn, pumpkin, citrus, strawberry, kiwifruit. i say "at present" as every
few months more foods are added to the list as he has more reactions to
them.

as i said, his allergies are serious & life threatening. we have to carry an
epipen (adrenalin injection) with him at all times in case he has an
anaphylactic reaction (which will lead to death if not treated). it is not
just a "bit of a rash" or a snuffly nose or a sore tummy. his allergies are
*life threatening*. he does not have to actually eat a food to have a
reaction, just touching certain ones (especially the fruits) can provoke a
reaction.

he needs to also avoid seeds, most other fruit & all seafood. and it is not
only the above allergens he must avoid, but also all traces of them in foods
as well.

as you can see, there is not alot left that he is able to eat. all food
needs to be cooked from scratch. i also do not eat his allergens as i am
breastfeeding. and we do not allow his allergens in the house as he has had
reactions from crumbs dropped and then touched.

we already suspect coriander or cumin seed as one of his allergens although
they were eaten when he had pumpkin which was found recently to be another
allergen so we have not re-challenged these seeds.

as he has more & more allergies appearing as he gets older, his allergist
has him avoid any other foods that may be more allergenic for him. this
includes things made from the seeds of plants as the seed can be more
allergenic than other parts of the plant. for example, coriander leaf might
be ok, but coriander seed would most likely not.

if you or anyone else would like to read about life threatening food allergy
you can look at the links he
http://www.cs.nsw.gov.au/rpa/allergy/
http://www.allergyfacts.org.au/2005/index.html
http://www.foodallergy.org/

kind regards,
--
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

*** this signature being renovated ... excuse the mess ***

On Tue, 14 Jun 2005 13:10:44 +1000, arachne wrote:

> thank you for your information on food allergies. however we do go to the
> best research allergy unit in australia. my son is almost 3 & he has serious
> (life threatening) multiple food allergies. the things he is allergic to at
> present are egg, legumes, soy, peanut, tree nuts (all other nuts), fish,
> corn, pumpkin, citrus, strawberry, kiwifruit. i say "at present" as every
> few months more foods are added to the list as he has more reactions to
> them.
>
> as i said, his allergies are serious & life threatening. we have to carry an
> epipen (adrenalin injection) with him at all times in case he has an
> anaphylactic reaction (which will lead to death if not treated). it is not
> just a "bit of a rash" or a snuffly nose or a sore tummy. his allergies are
> *life threatening*. he does not have to actually eat a food to have a
> reaction, just touching certain ones (especially the fruits) can provoke a
> reaction.

I'm sorry to hear his reactions are so severe! If I was in your
situation, I'd prepare very simple/plain foods for my child and curry
would not be on the radar screen.

"sf" > wrote in message
...
> On Tue, 14 Jun 2005 13:10:44 +1000, arachne wrote:
>
>> thank you for your information on food allergies. however we do go to
>> the
>> best research allergy unit in australia. my son is almost 3 & he has
>> serious
>> (life threatening) multiple food allergies. the things he is allergic to
>> at
>> present are egg, legumes, soy, peanut, tree nuts (all other nuts), fish,
>> corn, pumpkin, citrus, strawberry, kiwifruit. i say "at present" as
>> every
>> few months more foods are added to the list as he has more reactions to
>> them.
>>
>> as i said, his allergies are serious & life threatening. we have to
>> carry an
>> epipen (adrenalin injection) with him at all times in case he has an
>> anaphylactic reaction (which will lead to death if not treated). it is
>> not
>> just a "bit of a rash" or a snuffly nose or a sore tummy. his allergies
>> are
>> *life threatening*. he does not have to actually eat a food to have a
>> reaction, just touching certain ones (especially the fruits) can provoke
>> a
>> reaction.
>
> I'm sorry to hear his reactions are so severe! If I was in your
> situation, I'd prepare very simple/plain foods for my child and curry
> would not be on the radar screen.

ah, my son would not be eating it! as i am breastfeeding him, i need to
abstain from the allergens as well as they pass through the breastmilk.
usually everything i make is able to be eaten by all three of us, and yep, i
stick to simple , basic foods, but it my husband who is itching for a curry.
i'm not cooking a separate meal for him so looks like he will have to eat it
out if he wants it!

kind regards,
--
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

*** this signature being renovated ... excuse the mess ***

On Tue, 14 Jun 2005 14:55:20 +1000, arachne wrote:

> ah, my son would not be eating it! as i am breastfeeding him, i need to
> abstain from the allergens as well as they pass through the breastmilk.

I'm wondering if you've considered weaning him?
http://parents.berkeley.edu/advice/nursing/wean3.html

> usually everything i make is able to be eaten by all three of us, and yep, i
> stick to simple , basic foods, but it my husband who is itching for a curry.
> i'm not cooking a separate meal for him so looks like he will have to eat it
> out if he wants it!

There are certain benefits to working outside the home and having a
real lunch hour. Hubby can eat all the curry he desires at lunch time
in a restaurant until you can eat it too.

arachne wrote:

>
>
> ah, my son would not be eating it! as i am breastfeeding him, i need to
> abstain from the allergens as well as they pass through the breastmilk.
> usually everything i make is able to be eaten by all three of us, and yep, i
> stick to simple , basic foods, but it my husband who is itching for a curry.
> i'm not cooking a separate meal for him so looks like he will have to eat it
> out if he wants it!
>
> kind regards,

You poor thing! It must be very hard on your son and the family. I have
a toddler that eats almost anything! Today she had some cucumber with
her lunch and then decided to dip that in peanut butter I see you are
still breastfeeding your son (which I admire you for) but aren't there
any "milk substitutes" on the market that he might be able to handle?
Wouldn't it make your life easier if you didn't have to watch what "you"
ate all the time?

Before I get flamed for this, I do believe that breastfeeding is still
the best thing for babies, but I think this is a very special case...
Best of luck
Cheers
Cathy


--
I don't suffer from insanity - I enjoy every minute of it

Whewwww!
I'd skip the curry powder, homemade or not. I was raised in home of the
daughter of a naturopath (Lindlar graduate class of ??1924?? in Chicago).
The only seasoning we **ever** had was bay leaf in stews, cinnamon in
baked goods and fresh garlic in salad dressing, which was oil and lemon
juice. Yet my mother's cooking was delicious, and the grandkids showed
up going on about "grandma's" good cooking. She steamed her veggies,
rarely fried anything, etc. and all was scratch. I never missed curry
powder or black pepper or anything. Typical meal was baked chicken, a
salad, steamed peas with a few slices of onions, and a baked yam. We had
gravy only on Sunday. Dessert, if at all, was baked apple or custard.
I wish you luck, but would encourage you to give your child a simple
diet. I have a cabinet full of seeds, spices and herbs...my mother's
"mono-ingredient" cooking didn't ruin my taste buds at all.
blacksalt

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.

"sf" > wrote in message
...
> On Tue, 14 Jun 2005 14:55:20 +1000, arachne wrote:
>
>> ah, my son would not be eating it! as i am breastfeeding him, i need to
>> abstain from the allergens as well as they pass through the breastmilk.
>
> I'm wondering if you've considered weaning him?
> http://parents.berkeley.edu/advice/nursing/wean3.html

considering that breastmilk is a nutritional component of his diet, no way!
he would hardly have access to alot of vitamins & minerals without it.
and regardless of breastfeeding, i would still be abstaining from the
allergens as i do not permit then in my house for my son's health.

we both enjoy it, so there is no reason to stop. the average for self
weaning by a child is between 2 to 7 years. in many other cultures,
breastfeeding children of these ages is the norm. unfortunately, that is
something not usually seen in the USA or some other western countries. the
World Health Organisation & UNICEF advocate that children should be
breastfed for at least 2 years & beyond.

all the benefits of breastfeeding gained by feeding a young baby are still
the same or sometimes increased with an older child.

there are also many health benefits to the mother with extended
breastfeeding (eg reduction in breast cancers, ovarian cancer & osteoporosis
among other things).

there is some info about the benefits of extended breastfeeding here (non
allergy related):
http://www.who.int/nut/inf.htm
http://tinyurl.com/9tcg2
http://www.kellymom.com/bf/bfextended/index.html
http://www.lalecheleague.com/FAQ/advantagetoddler.html
http://www.lalecheleague.com/FAQ/bflength.html
http://www.breastfeeding.com/allabout.html

HTH.

--
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

*** this signature being renovated ... excuse the mess ***

"cathyxyz" > wrote in message
...
> arachne wrote:

> You poor thing! It must be very hard on your son and the family. I have a
> toddler that eats almost anything! Today she had some cucumber with her
> lunch and then decided to dip that in peanut butter I see you are still
> breastfeeding your son (which I admire you for) but aren't there any "milk
> substitutes" on the market that he might be able to handle? Wouldn't it
> make your life easier if you didn't have to watch what "you" ate all the
> time?
>
> Before I get flamed for this, I do believe that breastfeeding is still the
> best thing for babies, but I think this is a very special case...
> Best of luck
> Cheers
> Cathy

thanks for your reply cathy. i certainly won't flame you! i don't want to
retype it, so perhaps you can read my reply to sf in the same thread.

kind regards,

--
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

*** this signature being renovated ... excuse the mess ***