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Curry Powders and Chana Masala Powders....Please

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Have all the Indian spices on hand and want to make up different curry and masala powders. Some hot, some subtle....would love your recipes. Thanks.

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    1. I make my own and use it for Indian and Chinese dishes. This is a Madras style curry powder, moderately zippy and nicely aromatic:

      Makes about ¾ cup loose spice mixture

      ¼ cup coriander seeds
      2 tablespoons brown mustard seeds
      2 tablespoons ground turmeric
      1 tablespoon fenugreek seeds
      1 tablespoon cumin seeds
      1 tablespoon red chili flakes, or to taste
      2 teaspoons ground ginger
      2 teaspoons ground cinnamon, or grind to order
      2 teaspoons Tellicherry peppercorns
      1 teaspoon black cardamom seeds

      Toast the seeds and stir well before grinding in a spice mill or clean coffee grinder. I keep the extra powder in the freezer.

      Here's another one a poster here passed on to me last year:

      1 TSP BLACK PEPPERCORNS
      2 TSP CUMIN SEEDS
      2 TSP CORIANDER SEEDS
      1 TSP GREEN CARDAMOM SEEDS
      4 CLOVES
      1 TSP BLACK MUSTARD SEEDS
      1 TSP FENUGREEK SEEDS
      6 HONTAKA CHILIES

      1/2 TSP GROUND CINNAMON
      1 TSP TURMERIC
      1/2 TSP BROWN SUGAR
      1/2 TSP SALT
      3 TBS WHITE VINEGAR
      3 – 4 TBS NEUTRAL OIL

      Toast the seeds and chilies and grind, blend in the sugar, salt, vinegar and oil, makes about 2/3 cup. Keep refrigerated.

      He referred to it as a vindaloo paste, so it's hot. I decided, after some discussion with the poster, to use cayenne peppers instead of the Hontaka, not easy to find where I am. The vinegar is particular to vindaloo curry pastes.

      Enjoy!

      1. Here's an easy garam masala recipe:

        Garam Masala

        1 Tbs Cardamom Seeds
        1 Ts Cumin Seeds
        1.5 Ts Cloves (whole)
        1 Ts Black Peppercorn
        2 Inch Cinammon Stick
        .5 Ts Grated Nutmeg
        .25 Ts Saffron (optional, but suggested)

        Toast all spices in skillet (except nutmeg and saffron) until they turn dark and give out a spicy aroma. You will need to use coffee grinder and grind to a powder. Stir in the nutmeg and saffron at the end. This should keep for several months if you keep it in an airtight container in a dry place.

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          1. Here's the garam masala I use -- Gujarati-style garam masala

            1/2 cup coriander seeds
            3 Tbsp fennel seeds
            1 Tbsp brown mustard seeds
            1 tsp cardamom seeds
            10 whole cloves
            1/2 tsp red pepper flakes
            2-inch piece cinnamon stick

            Dry-toast the spices in a heavy skillet over medium-low heat until slightly darkened, about 14 minutes. Transfer to a coffee grinder and grind to a fine pwoder. Sift through a sieve. I store mine and use it in all kinds of curries and Indian dishes. mmmmm.