Make Curry At Home
Curry is not a spice, rather a melange 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.
{via} greenseeds.com
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