1/2 tbsp cardamom
1 tbsp cinnamon sticks -- chopped
1/2 tbsp whole cloves
1/4 tbsp whole cumin
1/4 tbsp grated nutmeg
1 tbsp turmeric
1/2 tbsp whole coriander
1 black peppercorns -- to
1 taste
1 dried red pepper flakes --
1 to taste
1 bay leaf
Directions
Grind all the ingredients together in an electric coffe granderor
spice mill and keep in a tightly closed jar. You can make upsmaller
batches to experiment with the quantities of each spice.
You can also use whole dried hot red peppers. NOTES
: Curry powder can be made at home quite easily. The finalblend is
really a matter of personal taste.
: Jeff Smith's The Frugal Gourmet Cooks With Wine":
Recipe By : The Frugal Gourmet Cooks with Wine
Servings: 1 servings
Madras Curry/Frugal Gourmet Recipe brought to you by Recipe Ideas
Categories: Gourmet
The History of Recipes
Written cooking instructions as an idea can be observed back into history, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that is, these, ancient records were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to food historians is a series of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks were skilled in the use of a wide range of herbs, including many that are still in use today like bay, mint and dill. Continuing our culinary historical journey, there are a couple of cookery books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is served today, but rather descriptions of the types of food cooked for the nobility of the period. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including coriander, basil and rosemary. The introduction of these new culinary ideas caused an increase in cookery books, the majority of which are now in academic collections. Over the succeeding few hundred years, the wealthy families of the West competed to lay on the most exotic banquets, and as a result the best cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and recording recipes to help cooks of their time. When we get to the twentieth century, cooking books were highly popular due to increased literacy, more leisure time and having more money to spend. The TV revolution brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Madras Curry_Frugal Gourmet recipe.
