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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==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== | ||