Easy Recipe Finder
Recipe Feeder
3 tablespoon Coriander, Seeds
2 tablespoon Cumin, Seeds
2 tablespoon Tumeric
1 tablespoon Mustard, Seeds
2½ teaspoon Fennel, Seeds
50 Cardamon, Seeds
8 Cloves
1½ teaspoon Ginger, Ground
1½ teaspoon Peppercorns, Black
¼ teaspoon Nutmeg, Freshly Grated
¼ teaspoon Cayenne
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250f oven 20 minutes. Cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.
2 tablespoon Cumin, Seeds
2 tablespoon Tumeric
1 tablespoon Mustard, Seeds
2½ teaspoon Fennel, Seeds
50 Cardamon, Seeds
8 Cloves
1½ teaspoon Ginger, Ground
1½ teaspoon Peppercorns, Black
¼ teaspoon Nutmeg, Freshly Grated
¼ teaspoon Cayenne
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250f oven 20 minutes. Cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.