Chili Powder
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Title: Firehouse Hot Chili Powder
Categories: Thrifty, Herb/spice, Mix, Seasonings
Yield: 1 Servings
6 tb Paprika
2 tb Turmeric
1 tb Dried chili peppers
1 ts Cumin
1 ts Oregano
1/2 ts Cayenne
1/2 ts Garlic powder
1/2 ts Salt
1/4 ts Ground cloves
Mix all ingredients and grind to a fine powder using a mortar and
pestle, or food processor or blender. Spice will keep 6 months or so
on the pantry shelf.
TO USE:
This powder is somewhat more pungent and fresher tasting than a
packaged brand, so use a bit less.
YEILD: 5.5 OZ
Source: Cheaper and Better Alternatives to Store Bought Goods
: By Nancy Birnes
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Title: Homemade Chili Powder
Categories: Herb/spice, Seasonings
Yield: 1 Cup
2 Dried ancho chilies
2 Dried pasilla
-or mulato chilies
4 Dried chipotle chilies
2 ts Cumin seeds
2 ts Dried oregano
1/2 ts Ground cinnamon
Preheat oven to 300oF. Stem the chilies and roast them on a baking
sheet for 10 minutes, or until crisp. Let cool. Place the cumin seeds
in a dry skillet over medium heat and cook for 30 seconds, or until
fragrant and lightly toasted.
Break the chilies open and shake out the seeds. For a hotter chili
powder, leave the seeds in. Combine the chili pieces, cumin seeds,
and other spices and grind to a fine powder in a spice mill. Store in
an airtight container.
Note: This powder isn't particularly hot, but it's loaded with flavor.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
164
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Title: Chili Powder
Categories: Herb/spice, Seasonings
Yield: 1 Cup
2 tb Cumin seeds or 2 tb ground
4 Dried hot chili peppers;
;ground* or 2 tsp. crushed
;red pepper
2 ts Dried oregano
2 ts Garlic powder
2 ts Onion powder
1 ts Ground allspice
1/8 ts Ground cloves
*If using dried hot chili peppers, remove the seeds before grinding
or the mixture will be too hot.
Combine all ingredients in a blender or electric grinder and grind
until mixture is a coarse powder. Use in recipes as directed. Yields
1/4 cup. Source: Rodale's Basic Natural Foods Cookbook. MM: Lyn.
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Garam Masala - Traditional
Garam Masala
------------
1 tablespoon cardamom seeds
1-2 inch stick of cinnamon
1 teaspoon black or regular cumin seeds
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/4 of an average nutmeg
Place all ingredients in a clean electric coffee grinder or other spice
grinder. Grind for 30-40 seconds or until spices are finely ground. Store
in a small jar with a tight fitting lid, away from heat and sunlight.
Makes 3 tablespoons.
She also lists a second version with sour pomegranite seeds in it.
This recipe is from "Madhur Jaffrey's Indian Cooking."
Posted by kaleni@concentric.net to rec.food.recipes
Garam Masala
------------
1 1/2 tsp cardamon seeds
5 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tsp whole cloves
2 tbsp black peppercorns
Preheat oven to 450 F. In cake pan mix spices. Bake 12 minutes stiring once
or twice. Grind to powder when cooled.
Posted by srmcevoy@uwaterloo.ca to rec.food.recipes
Garam Masala
------------
2 inch piece cinnamon stick (about 1/2 inch in diameter, broken into
smaller pieces)
6 allspice berries
1/4 tsp. freshing grated nutmeg
4 cloves
Whiz all ingredients together into a fine powder in an electric coffee
grinder, or grind to a powder using a mortar and pestle. Makes about 1
tablespoon.
Graham Kerr gave this recipe in the Jan 96 issue of Vegetarian Times.
Posted by Dawn to rec.food.veg.cooking
Garam Masala
------------
3 cinnamon sticks
2 tbsp cardamom seeds, removed from their pods
2 tbsp whole cloves
5 tbsp coriander seeds
4 tbsp black peppercorns
Crush the cinnamon sticks on a clean kitchen towel with a kitchen mallet
or the end of a rolling pin. Heat the spices in a 200 F oven for 15
minutes. Pulverize the mixture to a fine powder in an electric spice or
coffee grinder, or in a blender. Store the spices in an airtight jar or
self-sealing plastic bag. Yields about 1 1/2 cups.
Posted by Christine to rec.food.recipes
Garam Masala
------------
(the original recipe makes a huge amount of powder, so I broke it down into
parts or ratios and then converted it to teaspoon measures. I hope it
makes sense to you...)
4 tsp (16 parts) cumin
2 tsp (8 parts) fennel
2 tsp (8 parts) black cardamom
1 1/4 tsp (5 parts) green cardamom
1 1/4 tsp (5 parts) cloves
1 1/2 tsp (5 parts) cinnamon
1 1/4 tsp (5 parts) badiani khatai
1/4 (1 part) tsp mace
1/8 tsp (1/2 part) saffron
1/2 of a whole nutmeg (1 part)
Each spice is then individually roasted until fragrant (EXCEPT THE
SAFFRON!) and then ground together.
From: Time Life Foods of the World: The Cooking of India
Posted by Heather Bruhn to rec.food.cooking
Basic Garam-Masala
------------------
1 cup black cardamom pods, pods removed and discarded (i.e. 1 cup pods'
worth of seeds)
5 cinnamon sticks, broken into small pieces
1/4 cup black peppercorns
1/4 cup cumin seeds
2 Tablespoons whole cloves
1/4 whole nutmeg, grated
In a small heavy-bottomed pan, roast all of the ingredients over medium
heat, stirring constantly until the spices become a shade darker and
are very aromatic. Remove from the heat. Let cool a bit and then grind
to a fine powder in a small coffee or spice grinder. Store in an
airtight container. Makes 1 cup
From: the cookbook "Feast of India" by RANI.
Posted by Nancy Wenlock to rec.food.cooking
Garam Masala (Curry Powder)
---------------------------
3/4 oz (20 g) brown cardamom seeds (illaichi)
3/4 oz (20 g) cinnamon (darchini)
1/4 oz (7 g) cloves (laung)
1/4 oz (7 g) black cumin seeds (kala zeera)
good-sized pinch mace (javatri)
good-sized pinch nutmeg (jaiphal)
Grind the ingredients together with the help of a mortar and pestle or in a
coffee grinder. Pass through a fine sieve and store in an air-tight bottle.
Recipe for 2 ozs (60 g).
From: "Indian Cookery" by Mrs. Balbir Singh, pub 1973. The author is from
Punjab. Posted by Sharon Raghavachary to rec.food.cooking
Traditional Garam Masala
------------------------
4 Tblsp coriander seeds
2 Tblsp cumin seeds
1 Tblsp whole black peppercorns
2 tsp cardamom seeds (measure after roasting and removing pods)
4 x 3inch cinnamon sticks
1 tsp whole cloves
1 whole nutmeg
In a small dry pan, roast separately, the coriander, cumin, peppercorns,
cardamom pods, cinnamon and cloves. As each one starts to smell fragrant,
turn onto a plate and leave to cool. The roasting brings out the flavours
and makes the spices brittle and easier to grind to a powder.
Peel the cardamoms, discarding pods and using only seeds.
Put all the spices into an electric blender, coffee grinder, and blend to
a fine powder. Finely grate the nutmeg and mix through.
Store in a glass jar with a tight fitting lid, making sure to keep it
away from heat and light.
You can also make this the quick way by using pre-ground spices, but you
must/should still roast them under just enough heat to bring out the
fragrance.
From: Philippa Jane Wightman in rec.food.cooking
Garam Masala
------------
3 T (about 20) black or 2 T (about 75) green cardamom pods
3 cinnamon sticks, 3 inches long
1 T whole cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup Coriander seeds
Break open cardamom pods, remove seeds, and reserve. Discard skin. Crush
cinnamon with kitchen mallet or rollin pin to break into small pieces.
Combine all spices and roast in a dry frying pan until the start to turn
color and give off their fragrance. This will take about 5 minutes. Keep
moving the spices around to keep them from burning. Grind spices. Store in
air tight container.
From: Julie Sahini's Classic Indian Cooking.
Posted by Mary f. in rec.food.cooking
Garam Masala
------------
2 3-in. cinnamon sticks
1/4 c coriander seeds
2 T cumin seeds
2 T black peppercorns
2 t cardamom seeds
2 t whole cloves
1 t fennel seeds
Crush cinnamon into small pieces, place all spices on a baking tray and
heat in a 200 deg (F) oven for 30 min. Stir spices once or twice during
baking. Remove from oven, cool briefly. Pulverize in batches in
coffee/spice grinder, or at once in blender. Store in cool dark place, use
within three months.
From: Sundays at Moosewood Restaurant (halved)
Posted by David Ratigan to rec.food.cooking
Garam Masala (mild)
-------------------
3 ounce coriander seeds
1/4 teaspoon mace
1 ounce cumin seeds
1/4 teaspoon nutmeg
1/4 ounce fenugreek seeds
1 ounce cinnamon
1 ounce cloves
1 ounce black peppercorns
2 ounce cardamom seeds (brown are best)
Roast coriander seeds, cumin, and fenugreek seeds separately for a
few minutes until their rich aroma is given off. Combine with all other
ingredients and grind. Before grinding, a heavy rolling pin may be used to
crush the spices enclosed in an envelope of foil.
Pass the mixture through a sieve and store in an airtight jar.
Note: Roasting the ingredients separately is important since each gives off
its characteristic aroma at a different time.
I have added to this recipe compiled by Kathleen M. Weber in 1993:
Posted by Jai Maharaj to rec.food.veg, et. al.
Garam Masala No. 3038
------------
1 small Nutmeg, Whole
1 1/2 Tbls Cardamom, Green Pods
4 1 Inch Cinnamon Sticks
1 Tbls Whole Cloves
1 tsp Peppercorns
1 tsp Cumin Seeds
NOTES: All the ingredients MUST be FRESH. DO NOT use bleached white
cardamom pods. Grind the cardamom pods along with the spice. You may use a
coffee grinder (but not one which has been used to grind coffee) or a spice
grinder. Do NOT use one of the coffee grinders which slices (chops) rather
than grinds.
Crush the nutmeg coarsely using a mortar and pestle. Combine with the
remaining ingredients. Place in the feed container of the grinder. Grind
very fine. Store in an airtight container. May be frozen.
Posted by Joel Ehrlich to rec.food.cooking
Garam Masala
------------
Garam Masala translates as "warm" or "hot" and masala means "spice
blend." In India, this mix varies from region to region, and household to
household. It can include anywhere from 3 to 12 different spices.
4 tablespoons coriander seeds
4 teaspoons cumin seeds
1 teaspoon fennel seeds
Seed from 20 green cardamom pods
2 teaspoons black peppercorns
1 teaspoon whole cloves
2-inch cinnamon stick, broken into pieces
10 bay leaves, crushed
1/2 teaspoon freshly grated nutmeg
Combine all seeds, the peppercorns, cloves, cinnamon and bay leaves in a
heavy 10-inch frying pan. Toast over medium heat until the mixture is
aromatic and the seeds become reddish-brown, about 5 minutes. Add the
nutmeg and toast 1 minute. Cool slightly.
Transfer to a spice grinder and grind to a fine powder.
Store in an airtight glass jar. Will keep up to 3 months at cool room
teperature, or up to 6 months in the refrigerator.
Yields about 1/2 cup.
Source: San Francisco Chronicle (Food Section)
Posted by Joe Shaw to rec.food.cooking
Garam Masala (as used by Kashmiri chefs)
----------------------------------------
1/4 oz (7 g) black cumin seeds (kala zeera)
1 oz (28 g) brown cardamoms (illaichi)
1/4 oz (7 g) black pepper (kali mirch)
1/4 oz (7 g) cinnamon (darchini)
1/4 oz (7 g) cloves (laung)
3 blades mace (javatri)
1/8 of a nutmeg (jaiphal)
Grind these spices together, sieve and store in an air-tight bottle.
From: "Indian Cookery" by Mrs. Balbir Singh, pub 1973. The author is from
Punjab. Posted by Sharon Raghavachary to rec.food.cooking
Mughal Garam Masala
-------------------
1/2 cup (about 60) black or 1/3 cup (about 200) green cardamom pods
2 Cinammon sticks, 3 inches long
1 T whole cloves
1 T black peppercorns
1 1/2 t grated nutmeg (optional)
Remove seed from cardamom pods, break up cinammon sticks and grind all
together in a spice grinder (you'll probably have to do it in batches if
you use a little coffee grinder). Note: recipe may be cut in half. Makes
3/4 cup
From: Mary f. in rec.food.cooking
Garam Masala (Northern India) No. 3040
-----------------------------
5 Pods Cardamom
3 3" Sticks Cinnamon
1/3 Cup Whole Cumin
8 Whole Cloves
1/4 Cup Whole Coriander
1/2 Cup Whole Black Pepper
Remove the small black seeds from the cardamom pods. Discard the cardamom
husks. Combine the cardamom seeds with the remaining ingredients in a spice
grinder. NOTE: You may crush them using a mortar and pestle if you wish.
Store in a tightly covered glass jar. May be frozen.
Posted by Joel Ehrlich to rec.food.cooking
Punjabi-Style Garam Masala
--------------------------
2 1/2 Tb Green cardamom pods
5 Tb Coriander seeds
3 Blades of mace
2 Tb Black peppercorns
2 Cinnamon sticks, 3" long
1/4 Ts Ground ginger
4 Tb Cumin seeds
1/4 Ts Ajowan seeds
Ts Ground mace
1 1/2 Tb Whole cloves
1 Bay leaf
1 Tb Ground nutmeg
A little of this warm, spicy blend goes a long way. Coming from North
India, where meat is eaten more frequently than in the South, it is the
kind of masala that's popular as an accompaniment for almost any meat dish,
as a condiment or in the sauce. Grind toasted ingredients with mace,
peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other
ground ingredients. Source: Lord Krishna's Cuisine: The Art of Indian
Vegetarian Cooking by Yamuna Devi.
sweber@ix.netcom.com (Sharon Raghavachary)
Posted by amanda@gate.net to rec.food.cooking
Garam Masala - Punjabi Style No. 3077
----------------------------
2 1/2 Tbls Green Cardamom Pods
1 1/2 Tbls Whole Cloves
4 Tbls Cumin Seeds
2 3" Cinnamon Sticks
5 Tbls Coriander Seeds
1 Bay Leaf
1/4 tsp Ajowan Seeds
1/4 tsp Ginger, Ground
1/4 tsp Mace, Ground
1 Tbls Nutmeg, Ground
2 Tbls Black Peppercorns
Toast the green cardamom pods, cumin seeds, coriander seeds and ajowan
seeds in a wide, heavy bottomed pan, stirring occasionally until they brown
and begin to release their fragrance (5-7 minutes). Place in a mortar,
spice grinder or blender. Add the peppercorns, cloves, cinnamon sticks and
bay leaf. Grind to a fine powder. Add the mace, ginger and nutmeg. Mix
thoroughly. Place in a glass container. Cover tightly.
Posted by Joel Ehrlich to rec.food.cooking