HOME MADE CURRY POWDERS USED IN ANGLO-INDIAN COOKING - Here
are a few recipes to make your own Homemade Curry Powders at home - Anglo-Indian Every day Curry Powder, Vindaloo Powder, All Spice Powder, Pepper Water Powder. Homemade
powders always give a better taste to curries than store bought curry powders. Make
small quantities and store in air tight bottles or jars for future use.
1. BASIC
CHILLIE POWDER
½
kg Red Chilies (long or round variety for pungency)
½
kg Kashmiri Chilies or any other non spicy chillies (for adding colour)
Roast the two types of chilies in a pan or in
a microwave oven for a few minutes. Powder them at home in the dry blender or
get it done at the mill.
A
teaspoon or two of this chillie powder could be used for any type of dish that
calls for chillie powder. It can be stored for more than a year.
2. ANGLO-INDIAN EVERY DAY CURRY POWDER
250
grams Red Chillies for pungency
200
grams Kashmiri Chillies or any other chillies for colour
100
coriander seeds
100
grams cumin seeds
Roast
all the above ingredients separately then mix altogether and grind to a fine
powder either in a blender or mixer at home or get it ground in a mill.
A
teaspoon or two of this powder can be used for almost all curries both
vegetarian and non- vegetarian. It can be stored and used for more than a year.
3. PEPPER
WATER POWDER
250
grams Red Chilies
50
grams pepper corns
50
grams cumin seeds
50
grams coriander seeds
20
grams turmeric powder
Roast
all the above ingredients and then grind together to a powder.
2
teaspoons of this powder should be added to 2 cups of water, juice of 2
tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make
instant pepper water. This pepper water should be seasoned with mustard, garlic
and curry leaves.
4. ALL
SPICE POWDER (GARAM MASALA POWDER)
1
teaspoon pepper corns
1
tablespoon cloves
1
tablespoon cardamoms
3
(one inch) pieces of cinnamon
1
tablespoon fennel seeds (saunf)
Roast
all the above lightly for a few minutes then dry grind to a fine powder.
A
teaspoon of this spice powder can be used for any recipe that calls for all
spice powder or garam masala.
5. VINDALOO CURRY POWDER / PASTE
25
grams mustard seeds
250
grams red chilies for pungency
50
grams cumin seeds
10
grams pepper corns
Roast
all the above ingredients together for a few minutes then powder in a mill or
dry grind in a blender.
Use 2
teaspoons of this powder for every ½ kg of meat when cooking Vindaloo along
with the other ingredients as per the recipe. If this powder is stored in an
airtight bottle it will stay fresh for more than a year. The same mixture can
also be made into a paste if ground in vinegar but it should be stored in the
fridge.
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