HOMEMADE MUTTON MASALA POWDER

INGREDIENTS:
Red Chillies - 25 gms
Coriander seeds - 15 gms
Cumin 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 tsp
Fennel 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

* 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.

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 sauted 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

"We like to combine curry with fruits such as apples, bananas and passion fruit, and sweeter flavors like
vanilla," says Chef Shawn McClain, of Spring and Green Zebra in Chicago. "For example, we serve a
Maine lobster spring roll with passion fruit-curry sauce."
Perfect Flavor Partners Include: basil, cilantro, citrus, coconut, garlic, ginger, mango, mint, passion fruit,
plantains, vanilla and yogurt
Color
Bright golden yellow or toasty brown.
Flavor & Aroma
Both musky and bright; sometimes sweet, sometimes spicy
Sensory Profile
Since up to 20 spices can comprise curry powder, its profile is complex. Turmeric and fenugreek add
earthiness; cinnamon and cardamom add sweetness; chiles and pepper add heat
Goan Curry Powder
3/4 cup shredded unsweetened dried coconut
1 tablespoon minced garlic
4 fresh green chili peppers, such as serrano, thinly sliced
3 tablespoons coriander powder
2 tablespoons white poppy seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon ajwain seeds
10 cardamom pods
10 cloves
1 teaspoon ground turmeric

1. In a medium-sized skillet, roast the coconut over medium heat, stirring continuously for about 8
minutes until it is golden and crispy. Transfer to a bowl.

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 tsps black cumin seeds (shahjeera)
* 1 tsps dry ginger
* tsp black cardamom (3-4 large pods approx)
* tsp cloves
* tsp cinnamon (2 X 1" pieces)
* tsp crushed bay leaves
Preparation:

* 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.