Spice & herb mixes: Difference between revisions

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==Sri Lankan curry powder==
==Sri Lankan curry powder==
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This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka.  I've reduced the quantities to a ⅓ to make it more manageable.
This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka.  I've reduced the quantities to a ⅓ to make it more manageable.


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#When cool, blitz the dry roasted spices with the chillies in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix.  Will keep for a three months ideally in the fridge.
#When cool, blitz the dry roasted spices with the chillies in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix.  Will keep for a three months ideally in the fridge.
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==Sri Lankan meat powder==
==Sri Lankan meat powder==
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This is the spice mixed used in some recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka, mainly like garam masala to freshen the spices at the end of cooking.   
This is the spice mixed used in some recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka, mainly like garam masala to freshen the spices at the end of cooking.   
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##When cool, blitz the dry roasted spices with the cinnamon and nutmeg in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix.  Will keep for a three months ideally in the fridge.
##When cool, blitz the dry roasted spices with the cinnamon and nutmeg in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix.  Will keep for a three months ideally in the fridge.
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==Za'atar==
==Za'atar==