Recipe: Curry Powder (3)

Curry Powder (3)
rec.food.recipes/Maxine & Peter/2000

Crossroads Curry Powder
Source: The Gazette

2 tsp ground turmeric
2 tsp coriander seeds
1 tsp black peppercorns
12 whole cloves
1 1/2 tsp cumin seeds
1 tsp cardamom seeds
1 tsp ground cinnamon
1 tsp fennel seeds
1 1/2 tsp fenugreek
1/2 tsp ground ginger
1/2 tsp cayenne pepper flakes
1 tsp ground chili powder

Grind to a coarse powder in a coffee mill or blender, or mortar and pestle.

Curry Powder
Makes 5 (4-ounce) jars

3/4 cup coriander seeds
3/4 cup mustard seeds
1/4 cup fennel seeds
2 tbsp celery seeds
2 tbsp ground mace
2 tbsp ground turmeric
1 1/2 tsp ground cloves
1 tbsp crushed red pepper flakes
1 1/2 tsp fresh ground black pepper
15 coins dried ginger
3 cloves dried garlic

Position rack in lower third of the oven. Preheat to 300F.

Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11x8x2 glass baking dish. Stir thoroughly.

Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely.

Stir in the red pepper flakes, dried ginger and dried garlic.

Working in small batches, grind mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months.

Curry Powder

2 tbsp cumin seeds
2 tbsp fenugreek
1 1/2 tsp mustard seeds
1 tbsp black peppercorns
1/2 cup coriander seeds
1 tbsp poppy seeds
1 tbsp ground ginger
1 1/2 tsp hot chili powder
1/4 cup ground turmeric

Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander and poppy seeds. Add remaining spices; process. Store up to 3 months.