Hiya and thanks for looking at this Powder guide page. Here I just wanted to give you a few spice mixes that you can pre-prepare for yourselves to make life simpler when cooking your favourite curries.
Most Spices mixtures combine many of the common spices together and then just add a few others to make that subtle difference. The lovely thing about making your own mixes is that they will make your curries unique to you. You can also blend these spices to suit you ,your friends and families palate.
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With all of the following powders you will see that there are many whole spices such as Dried Chillies ,Coriander and Cumin seeds and Cardamon pods etc. It is always best if you fry these for between 30 seconds and a minute to release the flavours then cool before grinding.
When you go to purchase Madras powder many of the producers grade them as Mild,Medium,Hot or Very Hot.So the one below will give you a medium strength…if you require a hotter one you know what to do …..Add some of those hotter Kashmir Chillies or any other hot dried chilli that you can find.Likewise if you preterit really mild then add less.
2 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
1 teaspoon fenugreek seeds
3- to 4-inch piece of cassia bark
10 to 15 whole green cardamom pods
1 teaspoon whole black pepper
5 to 6 long, mild Kashmiri chillies, dried
20 to 30 small curry leaves
2 tablespoons ground turmeric
- 1 Stick of Cinnamon (Broken up ready to grind.
- 2 Dried Chillies (More if you like it well hot )
- 5 Whole Cloves
- 2 Level teaspoons of Cumin Seeds
- 12 Peppercorns
TIKKA MASALA POWDER
- 1 tablespoon corriader seeds
- 1 tablespoon cumin seeds
- 1 teaspoon ajwain
- 1 inch cinnamon stick
- 6 cloves
- 6 cardamon green
- 3 cardamon black
- 1 number mace small size whole
- 1/2 tablespoon peppercorns black
- 1 tablespoon kashiri chilli powder
Garam masala translates from Hindi to “hot spice blend.” It’s not creative, but it is accurate. (Though, if you don’t speak Hindi it can be rather exotic sounding.) This blend is particularly popular in North Indian cuisine.
“Garam” is the “hot” in “hot spice blend,” though this refers to the pungency of the mixture as opposed to the heat from cayenne pepper. Bitter, hot spices such as black pepper, black cardamom, cloves, turmeric, cinnamon and cumin make up the bulk of the blend.
This can vary from region to region but the one I prefer is as follows :-
- 5 Black Cardamon Pods
- 2 Tablespoons Whole Coriander seeds
- I Teaspoon of Cloves
- 2 Teaspoons of Cumin Seeds
- 1 Teaspoon of Black Peppercorns
- 6 Cinnamon Sticks (Broken up)
- 6 Bay Leaves
- 1/2 a Teaspoon of freshly grated Nutmeg
- I Tablespoon of Fennel Seeds
- 1 Teaspoon of Fenugreek Seeds
- 1 Piece of Star Anise.
So place all of the spices into a pan and dry fry for about 3 minutes. Remove from the pan and place into the Grinder. Once these have been ground down you can also sieve them in case there are bits left but its not a big deal if there are a few left .