There is no better way to spice up your dishes than adding your home-made curry powder to your cooking; on one hand, you know for sure what goes in it; on the other hand, it will measurably enhance the taste, appearance and aroma of the dishes that you love to make. Once, experienced the obvious difference, you will never go for the ready-made packets in stores. The good news is that it will only take about half-an-hour for the whole process and you only have to be careful not to let the spices burn up while roasting them in the pan.
You need the following whole spices :
|Coriander whole||2 cups|
|Cumin whole||1 & 1/2 cups|
|Dried red chili whole||6|
|Black pepper whole||1 tsp|
|Cinnamon quills||4 broken into small pieces|
|Raw rice||1 tbsp|
|Curry leaves and Pandan leaves||A handful each|
Once roasted, the colour of the spices looks like this. Let’s make it:
- Heat up a wide pan on medium flame and add coriander ; slowly, dry roast while constantly running a wooden spoon through. When the colour changes into darkest brown / blackish , immediately empty it to a foil sheet.
- Now add the cumin seeds and roast until its colour also changed into darkest brown. Empty it to the same sheet on top of coriander and let them cool down.
- Now add the rest of the spices and roast them, while tossing and turning them continuously. Add them to coriander and cumin. Now that the spices are roasted, it is time to grind them up.
Set your spice grinder to full speed.
- Add a handful of roasted spices and grind until it smooth, empty on to a sheet of paper and then slowly fill in to an air tight spice container.
- Continue this process, taking short intervals, as over-heating could damage your grinder.
- Now fill in a smaller spice container for regular use and the rest must be stored in an air-tight spice container and pushed to the farthest corner of your kitchen cabinet, away from light.
This will stay with its best quality and aroma intact for about 3-4 months;