Showing Tag: "masala" (Show all posts)

Karivepillai Podi (Tamil Curry Leaf Masala)

Posted by Kroocrew on Friday, January 28, 2011, In : Srilanka 





Ingredients:
  • 2 Cups of Curry Leaves
  • 1 Cup of Toor Dal
  • 1 Cup of whole Urad Dal
  • 1 Tbsp of Pepper
  • 2 dried Chillies (variable)
  • 1 Tbsp of sea salt, Kosher or rock salt

Method:
  1. Wash and drain the curry leaves.
  2. In a single layer, place them in the direct sun for an hour or so. This is fairly important as the leaves tend to be sticky and difficult to homogenise if they are fresh. The sun will remove enough of the moisture for effective roasting and homogenising.
  3. Roast the Daals until fragrant and golden. ...

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Various Chicken and Potato Curry Puff Fillings

Posted by Kroocrew on Sunday, December 19, 2010, In : Malaysian (Nyonya) 


Portuguese Empanada

There are a large number of recipes for Curry puffs published online. There is a lot of repetition with a little variation.

The following fillings are all suitable for fried short pastry, puff pastry or spiraled pastry or baked pastry curry puffs.




http://www.nibbledish.com/people/sinarsuria/recipes/epok-epok-kentang-potatoes-curry-puff
Ingredients
  • 200g chicken fillet, diced
  • 1 onion, diced
  • 200g potatoes, diced
  • 2 tbsp meat curry powder, mixed with enough water to form a paste
  • 1 sta...

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Sinhalese Masala

Posted by Kroocrew on Monday, December 13, 2010, In : Srilanka 





Ingredients:
  • 1 cup Coriander seeds
  • 1/2 cup Cummin seeds
  • 1 tbs Fennel seeds
  • 1 Cinnamon stick
  • 1 tsp whole Cloves
  • 1 tsp Cardamom seeds
  • 10-15 dried curry leaves
  • 5-6 dried red Chillies (optional)
  • 5-6 dried Pandan Leaf pieces
  • 1 tbs black pepper seeds
  • 2 tbs raw rice
Method:
  1. In a dry pan, over low heat, roast each ingredient separately.
  2. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but
  3. do not let them burn). 
  4. Mix all the roasted ingredients, put into a grinder and grind to a fine pow...

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Converting Curry leaves to curry powder?

Posted by Kroocrew on Saturday, October 9, 2010, In : India 
The question is based on a misconception that "Curry Powder" is the dried crushed form of the curry leaf. It most definitely isn't. The question comes up onto the site frequently through searches

The curry leaf comes from a specific tree and the leaves are generally used fresh. This has the vaguest similarity to various curry blends but it can't be substituted either way. Curry powder is a blend of various spices. There are many dozens of recipes for different types of curry powder and they a...
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Mild Curry Masala.

Posted by Kroocrew on Thursday, August 5, 2010, In : India 



This is a very mild Masala and is suitable for addition to most basic food elements. There is no chillie and most of the ingredients are modestly stable. A jar stored out of light and in the cool should retain a satisfactory bouquet for several months. Stored in the freezer it will remain potent indefinitely.



Ingredients:

  • 16 tablespoon coriander seeds
  • 4 1/2 tablespoon white cumin seed
  • 2 tablespoon fennel seeds
  • 2 tablespoon fenugreek seeds
  • 2 pieces cassia bark
  • 2 tablespoon cloves
  • 3 bay leaves ...

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Basic Srilankan or Raw Curry Masala

Posted by Kroocrew on Monday, April 5, 2010, In : Srilanka 



Ingredients:

  • 2 tsps Coriander seeds
  • 1 tsp. Cummin
  • 1/4 tsp. Fennel

Method:

  1. Crush all ingredients separately to a fine powder and thoroughly mix them together.

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Xinjiang Spice Mix

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 





Ingredients:

  • 1/4 cup cumin seed
  • 2 tablespoons dried szechuan chile flakes
  • 2 tablespoons black pepper
  • 1 tablespoon szechuan peppercorns
  • 1 tablespoon ground ginger powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons chillie powder
  • 1 1/2 teaspoons sea salt

Method:

  1. Toast Szechuan peppercorns until fragrant.
  2. Toast cumin until lightly browned.
  3. Grind Szechuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
  4. Stir in remaining ingredients.

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Nepali Meat Masala

Posted by Kroocrew on Thursday, January 28, 2010, In : Nepal 



Ingredients:

  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon dried garlic
  • 1 tablespoon dried ginger
  • 2 dried bay leaves
  • 10 dried red chilies
  • 1 tablespoon timur (Szechuan pepper)
  • 1 tablespoon black peppercorn
  • 1 tablespoon turmeric
  • 5 cloves
  • 5 cardamom pods
  • 1 tablespoon grated nutmeg
  • 1/4 teaspoon asafetida


Method:

  1. In a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color.
  2. Cool.
  3. Grind all roasted and other remaining spices into...

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Tamil Nadu Curry Powder

Posted by Kroocrew on Tuesday, January 26, 2010, In : Srilanka 

CC license
 


Ingredients

2 tablespoon cumin seeds 
2 tablespoon black mustard seeds 
1/2 tablespoon fenugreek seeds 
1/2 tablespoon split urad dal or yellow split peas 
25 fresh curry leaves; or up to fresh curry leav 
1 teaspoon black peppercorns 
6 dry chili pods; or up to dry chili pods 
1/3 cup ground coriander 
2 tablespoon ground turmeric 



Directions: 

Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described in ("
Preparing Ground Spices"). Add the pepperco...
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Preparing Ground Curry Spices

Posted by Kroocrew on Tuesday, January 26, 2010, In : India 

CC license




To toast spices on the stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5 to 7 minutes) over low heat, stirring occasionally, until they darken and begin to release their aromas.
Heated mustard seeds will begin to pop, and may jump out of the pan, so have a lid ready.

Oven toasting takes somewhat longer;
Spread the ingredients on a dry cookie sheet and place in an oven preheated to 200 F stir every five minutes or so.
Grind toasted ingredients to a powder with a morta...

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Kurma Powder

Posted by Kroocrew on Tuesday, January 5, 2010, In : Malaysian (Hawker) 





or  ......

Ingredients:

•  600g (21 oz.) coriander
•  100g (3.5 oz.) cumim
•  100g (3.5 oz) aniseed
•  100g (3.5 oz) black peppercorns
•  100g (3.5 oz) dry turmeric
•  20g (0.7 oz) cloves
•  10g (0.35 oz) star anise
•  20g (0.7 oz) cinnamon sticks
•  3 nutmegs
•  20g (0.7 oz) cardamoms

Method:

Dry roast the ingredients separately until fragrant, then set aside to cool. Grind all the ingredients in a coffee grinder or grind with pestle and mortar.

...
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Curry Spice Blends (Masala)

Posted by Kroocrew on Friday, January 1, 2010, In : India 




Most masalas, if not all, don't store well. Some for as little as a few days. You can increase the storage time of some by placing the powder blends into well sealed, dry glass jars and storing these in the freezer. This may extend the potency for up to 6 months.

Ideally, as Indian cooks do, prepare the masala just before use in a quantity enough to complete the complete food recipe. Then again this is another real world and it takes time. A limited commodity!

One tip/trick is to mix the who...

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