Make At Home Curry Powder Food
HOMEMADE CURRY POWDER
Make and share this Homemade Curry Powder recipe from Food.com.
Provided by Dancer
Categories Vegan
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- In a blender container, place all.
- Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
- Store spice mixture in airtight container in cool dry place.
Nutrition Facts : Calories 236.3, Fat 11.2, SaturatedFat 1.3, Sodium 46.9, Carbohydrate 41.2, Fiber 21.1, Sugar 1.6, Protein 8.5
MAKE-AT-HOME CURRY POWDER
Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I purchase all my whole raw spices for this blend from the Indian section of the Canadian Superstore (or Loblaws). Next - buy yourself a small coffee grinder - I paid less than $10.00 - you can use a blender or food processor - but a grinder will pulverize the hard outer shells of some of the seeds.
Provided by Emjay99
Categories Asian
Time 22m
Yield 1 spice bottle
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F.
- De-husk the cardamom seeds. Discard the shells and gather enough of the little seeds that are inside to fill a half tablespoon.
- Place the cardamom, brown mustard, fenugreek, fennel, caraway, coriander and cumin seeds in a cake pan and bake the spices 5 to 7 minutes or until the aroma fills your kitchen! Take care not to burn them as they will turn bitter!
- Cool these down completely.
- Next, place the cooled toasted spices in the grinder and add the ground turmeric, ginger and red chili pepper flakes.
- Pulverize until powder.
- Pour through a funnel into a clean dry spice bottle and store in your pantry away from direct sunlight.
- Use in recipes that call for curry powder.
Nutrition Facts : Calories 140, Fat 6.2, SaturatedFat 0.7, Sodium 61, Carbohydrate 21, Fiber 9.5, Sugar 1.1, Protein 6.2
HOMEMADE CURRY POWDER SPICE MIX
Make the most exotic blend of spice mix for your next Indian feast. This homemade Indian curry powder spice mix is a special blend with just the right mix and match in flavor and balance. Not too smoky and not too spicy. Personalize it with suggestions I give in each recipe and create the best Indian curry you ever tasted for your next meal.
Provided by Veena Azmanov
Categories basic recipes cooking basics Dinner Lunch
Time 2m
Number Of Ingredients 14
Steps:
- Combine all the spices in a small spice jar. Give it a good mix.
- Store at room temperature for up to 3 months.
- Add the whole paprika in a frying pan and toast them over med-low heat for a minute.
- Then add the whole spices and toast them for a minute more until fragrant.
- You will start to get the beautiful aroma of spices
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice blender and blend until smooth
- Pulse it a few times until finely ground.
- Store in an airtight spice jar for up to three months.
Nutrition Facts : Calories 102 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 27 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME
For years I tried to re-create Indian restaurant curries at home, but they never quite tasted the same. Like most novice curry enthusiasts I started with pre-made curry powders, pastes and then moved onto making my own spice mixtures. I trawled endless curry recipe books, but I still wasn't happy with my results. The curries tasted good, but they were underwhelming and didn't match anything I tried in Indian restaurants.
Provided by Stuart
Categories Sauce
Time 1h10m
Yield Roughly 4
Number Of Ingredients 14
Steps:
- In a large saucepan, add the oil and fry the onions until cooked.
- Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
- Add the peppers, carrots, celery and salt, then cover with the water.
- Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
- Liquidize the mixture with a hand blender or food processor.
- Re-add the mixture to the pan and cook for another 10 mins.
- Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
- The curry base will keep for months in the freezer until needed.
MILD CURRY POWDER
A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!
Provided by Curry
Categories World Cuisine Recipes Asian Indian
Time 2m
Yield 20
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Nutrition Facts : Calories 6.5 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg
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