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The Vegetarian Curry Bible
Spicy Hyderabad-Style Curry Powder
Tandoori Masala powder
by Sunita
Ingredients
Ingredients
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Green cardamon pods
Cinnamon sticks - broken into pieces
Bay leaves
1/2 ts Cloves
1/4 ts Grated nutmeg
2 tb Aniseed
1 ts Black peppercorns
Dried red chilies
Dried curry leaves
tb Coriander seeds
tb Cumin seeds
tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds
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tsp ground coriander
tsp ground cummin
tsp garlic powder
tsp paprika
3 tsp ground ginger
2 tsp mango powder
1 tsp dried mint
3 tsp deep red coloring
1 tsp chilli powder
1 tsp yellow colouring
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Mix all together and store.
The coriander and cumin powders must be freshly ground.
Use as required.
This will keep for months if stored in an airtight container.
Method
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Roast spices in small, heavy saucepan over medium heat for 4-5
minutes, stirring constantly until they become a shade darker than their
original color. Remove spices from pan and grind to a fine powder in a
spice or coffee grinder. Store in an airtight container for up to 6
months.
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