Ingredients
2 1/2 tsp fenugreek
1 tsp (about 20 pods) cardamom
1 seeds (cracked with a
1 cleaver to release seeds)
3 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp mustard seeds
6 cloves, whole
1 3 in cinnamon stick, thin
1 and broken into pieces
1/4 tsp ground mace
1/4 tsp nutmeg, grated
1 big pinch cayenne
2 tbsp turmeric, ground
1 hot pepper, toasted and
1 dried (to taste)
Directions
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and
mustard seeds, cloves, and broken cinnamon stick. Bake for 15
minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
tumeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container. Makes a 1/2 cup of curry powder.
Recipe: Chuck Ozburn in Pok, New York
Servings: 1 servings
A Fancy Curry Powder Recipe brought to you by Recipe Ideas
Categories: Breakfast; Dessert; Pie; Spice Mix
The History of Recipes
Historians have found proof that recipes existed way back into the distant past, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to historians are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, rue and parsley. During the succeeding few hundred years, the upper-class families of Wesstern Europe strove to serve up the most exotic banquets, and as a result chefs and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes of the day. By the arrival of the 1900s, cooking books are greatly in demand mostly due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this A Fancy Curry Powder recipe.
