homemade mutton masala powder

8/17/2019 Homemade Mutton Masala Powder

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HOMEMADE MUTTON MASALA POWDER

INGREDIENTS:

Red Chillies - 25 gms

Coriander seeds - 15 gmsCumin seeds - 10 gms

Black Pepper- 10 gms

Biriyani Leaf- 3

Cloves - 10 gms

Dried and fried Garlic cloves - 10 nos

Cinnamon sticks - few

Staranise - few

Dried Mint - 5 tsps

Kasthuri Methi - few

Mustard - 1 tspFennel seeds - 5 gms

Kuskus - 1 tsp

Salt

METHOD OF PREPARATION :

1) Dry fry them one by one and grind them to a fine powder with sufficient salt.

2) Store them in an air tight container.

Curry Powder Recipes - Indian Curries and Garam Masala

Spicy Curry Powder Recipe

Ingredients:

* Coriander seeds- 1/2 cup

* Cumin seeds- 1/4 cup

* Black mustard seeds- 1 tablespoon

* Black peppers- 1 tsp

* Red chilies- 5

* Fenugreek seeds- 3/4 tsp

* Turmeric powder- 2 tsps


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* Dried curry leaves- 20

Method:

In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat. Remove from heat.

Grind all the roasted ingredients together to a powder. Store in an airtight container.

Homemade Curry Masala Powder / Curry Masala Powder Recipe

Curry Masala Powder is nothing but a spice powder similar to Garam Masala Powder or chicken masala

powder etc. I love this Curry Masala Powder flavor a lot n i used to add it in most of my fry, varuval,

sabzis, masala rice etc. If you are my reader for long time yo u might notice that :) ReallyI love this

masala powder in my cooking, this not too strong n spicy like Garam Masala powder but gives lots of

flavor n unique taste to your dishes. I mostly use store bought Curry Masala Powder either Shakthi or

Aachi Brand. When i googled for the recipe i couldn't find the perfect spice powder mix, there's for only

Curry Powder recipe which is different from it. But i got the recipe here n also referred the Ingredients

list at the back of Store bought masala packet. I added everything in the list except Jathi Kai but the

home made curry masala powder was so flavorful n my Potato Fry tasted awesome with this Masala.

Give it a try n let me know h u like it :) Now to the recipe...

Basic Curry Powder (Indian Curry) Recipe

6 dried red chilies

1 ounce coriander seeds

2 teaspoons cumin seeds

1/2 teaspoon mustard seeds

1 teaspoon black peppercorns

1 teaspoon fenugreek seeds

10 fresh curry leaves

1/2 teaspoon ground ginger

1 tablespoon ground turmeric

Directions:

This medium-hot curry blend can be used in any dish that calls for curry powder.


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Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken,

stirring or shaking the pan frequently to prevent burning. Leave to cool, and then grind to a powder. Dry

roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the

ginger and turmeric, blending well.

Curry Powder

Description

Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary

dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to

20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves,

coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame

seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow

color). Commercial curry powder--which bears little resemblance to the freshly ground blends of

southern India--comes in two basic styles: standard, and the hotter of the two, "Madras" curry powder.

Uses

Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and

marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads. Since curry

powder quickly loses its pungency, it should be stored, airtight, and no longer than two months.

Origins

"Curry powder" as we know it was a British invention, not an Indian one, intended to capture the flavor

of Indian cooking without the painstaking effort of custom-blending, roasting and grinding spices for

every dish prepared. And even more strangely, most curry powder doesn't even contain curry leaves!Curry became a great favorite in Britain at the end of the nineteenth century, and its popularity soon

spread to Japan.

Flavor Trend

Americans once primarily enjoyed curry in Indian and Thai restaurants. Now, curry blends are being

added to familiar foods, from a simple roast chicken breast to sautéed shrimp and vegetables. Curry is a

key element of South and Southeast Asian, Caribbean, Japanese, English and Australian cooking. At the

heart of most curry blends is a flavor base of black or red pepper, coriander and cumin. A number of

spices can be added to this base to create different flavor experiences. Garam masala, for example, is a

sweeter curry, featuring cardamom, cinnamon and cloves. Hot Madras curry delivers the heat and

intense flavor of the Madras region of India and also includes fenugreek, turmeric and garlic. Red curry

blends are a complex mix of select spices, chile peppers and cardamom. As Americans become more

familiar with curry, they're discovering a wide range of flavor possibilities.

What the Experts Say


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2. In the same skillet, dry roast the garlic and green chili peppers over medium heat, stirring

continuously for about 8 minutes until it is dry and golden.

3. Place the remaining spices in the skillet and dry roast over medium heat, stirring and shaking the pan

until they are golden and very fragrant. Remove and cool.

4. Mix all the roasted ingredients together, put in a spice grinder in batches, and process at high speed

until spices are finely ground like powder.

5. Pour into a non reactive container, cover tightly, and store up to 3 months

Garam Masala

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it

probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for

the taste it gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven't got the patience (like

me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Prep Time: 0 hours, 10 minutes

Cook Time: 0 hours, 4 minutes

Ingredients:

* 4 tbsps coriander seeds

* 1 tbsp cumin seeds

* 1 tbsp black peppercorns

* 1 ½ tsps black cumin seeds (shahjeera)

* 1 ½ tsps dry ginger

* ¾ tsp black cardamom (3-4 large pods approx)

* ¾ tsp cloves

* ¾ tsp cinnamon (2 X 1" pieces)

* ¾ tsp crushed bay leaves

Preparation:


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* Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till

later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to

speed up the process by turning up the heat as the spices will burn on the outside and remain raw on

the inside.

* When the spices are roasted turn of the flame and allow them to cool.

* Once cooled, remove the cardamom seeds from their skins and mix them back with all the other

roasted spices.

* Grind them all together, to a fine powder in a clean, dry coffee grinder.

* Store in an air-tight container in a cool, dark place.

homemade mutton masala powder

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