Ingredients
2 tbsp white rice
2 tbsp cumin seeds
2 tbsp coriander seeds
1 1/2 tsp mustard seeds, pref. black
1 1/2 tsp black peppercorns
1 1/2 tsp fenugreek seeds
1/2 tsp whole cloves
2 tbsp turmeric
Directions
Roast rice in a small dry skillet over medium heat, shaking the pan
frequently, until the grains are a light golden brown, about 5
minutes. Transfer to a plate to cool. Add all spices to the skillet
except turmeric and roast over medium heat, shaking the pan, until
toasted and fragrant, about 3 minutes. Transfer the spices to the
plate. Grind the rice and roasted spices in a spice mill or blender
into a fine powder. Work in turmeric. Store the powder in an airtight
container away from heat and light. It will keep for several months.
Servings: 1 /2 cup
Colombo Powder (French West Indies "Curry Pow Recipe brought to you by Recipe Ideas
Categories: French
The History of Recipes
It is actually possible to trace the history of recipes back into history, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there are a couple of recipe books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is served today, but instead descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that time. Over the next few hundred years, the powerful families of Wesstern Europe competed to serve up the most exotic banquets, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. The arrival of TV brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Colombo Powder (French West Indies _Curry Pow recipe.
