Yesterday I got an email at work saying congratulations for your first 100 days at U.S. Bank. I can’t believe it been 3 full months since I started my new job and a month and a half since I finished training and got on the floor. Not bad for someone who was sitting at her desk crying because she was so overwhelmed and certain she couldn’t do it 3 weeks into training. I am proud of myself and what I have accomplished.
I am posting this curry powder recipe because since I have cleaned out and down sized my spice drawer I no longer have whole spices to make my usual curry powder with. This curry powder only uses ground spices. This is a very mild curry powder so if you like it spicy add cayenne pepper to taste.
Adapted From The Minimalist Baker
1 TBS ground corriander
1 TBS ground cumin
2 tsp turmeric
1 tsp ginger
1/2 tsp dry mustard
1/4 tsp black pepper
1/2 tsp cinnamon
3/4 tsp cloves
1/2 tsp cardamon
1/4 tsp nutmeg
Combine all the spices in a small container. Mix well. Store in an air tight container in a cool, dark place.
If you went to India and asked someone about finding some Madras curry powder no one would know what you were asking for. Madras curry powder doesn’t actually exist in India. It was created by the British in the 18th century to help them recreate the curries they had in India when they come back to England.
If you like your curries hot, this is the spice blend for you. If you like milder curries go easy on this spice blend. You have been warned.
English Style Madras Curry Powder
1 TBS coriander seed
2 tsp cumin seed
1/2 tsp whole cloves
1/2 tsp fenugreek seeds
1/2 tsp black peppercorns
5-7 dried red Thai chilies
1 tsp ground tumeric
Mix everything together except the ground turmeric, and grind in a spice grinder or a mortar and pestle. The texture should be similar to course ground black pepper. Add the tumeric and mix well. Store in an airtight container for 1 month.
I am not a stranger to making my own spice blends. However, this blend is the first time I have ever made a spice blend grinding whole spices. All I can say is WOW!!!!! IT SMELLS AMAZING!!!! I am sorry for yelling but I don’t have scratch and sniff posts……. yet. Seriously, I could wear this stuff as perfume. I am very excited to try this blend in my next recipe. Mr. Iyer suggests using this blend instead of store bought curry powder in any recipe with curry powder. I used a mortar and pestle to grind my spices but you can use a dedicated coffee grinder to do it too. The first recipe using this spice blend will be posted on Monday.
Coriander Scented Untoasted Blend
1 TBS coriander seeds
1/2 tsp cumin seeds
1/2 tsp black peppercorns
1/4 tsp tsp cardamom seeds from a green or white pods
1/4 tsp whole cloves
1 dried bay leaves
2 tsp dried Thai chilies or 1/2 tsp cayenne pepper
Mix everything together and grind in a spice grinder or a mortar and pestle. The texture should be similar to course ground black pepper. Store in an airtight container for 1 month.
I am finding more and more reasons to love me new camera every time I take it out of the bag to practice. Today’s reason to love my new camera is the flexibility it gives me to take pictures in different lighting situations. When I was taking pictures with my tablet camera, it had to be a bright sunny day to take any food pictures. I would have never even bothered to try and take pictures on an overcast, gloomy day like today.
With my new camera, I can take pictures in any lighting situation. I just play around with things like shutter speed, aperture, and flash exposure compensation until I get a decent picture. So even though Photography 101 is over and I am not posting assignments here anymore, I am still practicing with and learning about my camera.
I always find chickpeas a little on the dry side so I am working on some sort of gravy or sauce for this recipe. As is, however, it is a quick and easy vegetarian recipe.
1 small onion, chopped
2 garlic cloves, minced
2 tsp dark sesame oil
¼ cup olives, chopped
2 cups cooked chickpeas
½ tsp salt
½ tsp black pepper
1 tsp curry powder
In a large saucepan, set on medium high heat, saute onions and garlic until translucent. Reduce the heat to medium. Add the olives, chickpeas, salt, pepper and curry powder. Bring to a boil; reduce heat and simmer for 5 minutes.
Adapted from How It All Vegan or In The Garden of Vegan I can’t remember which and I can’t check because I loaned the books to my friend, Steph.