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==
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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.
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{| class="wikitable"
!Spice
|-
|10g coriander seed
|-
|5g cumin seed
|-
|5g fennel seed
|-
|5g black peppercorns
|-
|1 Tbsp vegetable oil
|-
|5 fresh curry leaves
|-
|25g dried Kashmiri hot red chillies (or similar, e.g. Arbol, dried scuds)
|-
|pinch turmeric
|}
: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==
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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. 
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{| class="wikitable"
!Spice
|-
|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
|}
#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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