Spice & herb mixes: Difference between revisions
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#Tip everything into a spice grinder and grind to a powder | #Tip everything into a spice grinder and grind to a powder | ||
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==Sri Lankan curry powder== | |||
[[File:IMG 3881 (1).jpeg|400px|left]] | |||
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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{| class="wikitable" | |||
!Spice | |||
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|10g coriander seed | |||
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|5g cumin seed | |||
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|5g fennel seed | |||
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|5g black peppercorns | |||
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|1 Tbsp vegetable oil | |||
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|5 fresh curry leaves | |||
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|25g dried Kashmiri hot red chillies (or similar, e.g. Arbol, dried scuds) | |||
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|pinch turmeric | |||
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:make sure the kitchen is well ventilated - frying the spices, chillies in particular, can make the kitchen unliveable in | |||
#In a dry frying pan of medium low heat, dry roast the coriander, cumin, fennel and black pepper for 1-2 minutes till very aromatic. Pour them into a bowl to cool. | |||
#Add the vegetable oil to the pan and fry the curry leaves and chillies for 2-3 minutes, stirring frequently. Pour off excess oil any spread on kitchen paper to cool. | |||
#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== | |||
[[File:Missing-image-232x150.png|100px|left]] | |||
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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{| class="wikitable" | |||
!Spice | |||
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|4 whole cardamom pods, bruised | |||
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|2 tsp fennel seed | |||
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|4 cloves | |||
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|2.5cm pice of cinnamon stick | |||
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|¼ whole nutmeg | |||
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#In a dry frying pan of medium low heat, dry roast the cardomom, fennel and cloves for 1-2 minutes till very aromatic. Pour them into a bowl to cool. | |||
##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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