Spice Up Your Curry!

Curry-Powder-2

Make Curry At Home

Curry is not a spice, rather a mélange of spices. Packaged curry is acceptable in a pinch, but pales in comparison to fresh-made curry. Toasting and grinding your curry is a sensory and taste experience. Imagine wandering through the vibrant and exotic atmosphere of a New Delhi village market. The street food vendors tantalizing scents waft into the air; sabzi kachauri [spicy potato curry], matar kulcha [curried peas with mango], chole bhature [white chickpeas curry with fried leavened bread] and chaat, a savoury snack.

Bring that sensation into your home cooking experience. The curry is so aromatic and flavorful. The spice ingredients are readily available at food co-ops, where you can buy bulk. Your homemade curry powder will stay fresh for a few weeks.

Curry Powder – makes 1/4 cup
1 T  coriander seeds
1 t  cumin seeds
1 t. fenugreek seeds
1/2 t  mustard seeds
1 t  peppercorns
1 t  turmeric
1/2 t  ginger powder
1/2 t  red pepper flakes

Combine the coriander, cumin, fenugreek and mustard seeds in a small skillet over medium heat. Toast for a few minutes, until fragrant and just starting to pop. Be careful not to burn.
Transfer to a spice grinder and add the peppercorns, turmeric, ginger and red pepper flakes and grind into a fine powder. Proudly insert into your spice rack.

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