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Indian Seasonings

1. Garam Masala

Note: The following are the ingredients listed on a label from House of Spices, Flushing NY.
Julie Sahini, a noted Indian cookbook author, does not list coriander or cumin in her ingredients.  Madhur Jaffrey, an Indian cookbook author, grinds up the spices whole: cinnamon, cardamom, cumin, nutmeg, black peppercorn, cloves.

cloves
cinnamon
ginger
bay leaves
coriander
cumene (cumin)

2. Curry Powder

Note: According to The Whole Chile Pepper Cookbook, there is no single recipe for curry,
because each recipe requires its own special blend.  (It hails from a tree, so the herb you may see in a garden shop is not the culinary curry in the bottle.)  There is general agreement of most of our sources that the homemade version is better than the commercial curry powder on the shelves. Martha Stewart toasts the seeds first and grinds with fresh or dried curry leaves.

1. A fast-track version from Julie Sahni.

2 t cumin seeds
2 t coriander seeds
2 t mustard seeds
1 t fennel seeds
1 t whole cloves
1/2 dill seeds, or 1 t dried dill weed
1 1/2 inch cinnamon stick, crushed into bits
1 t black peppercorns
1 t ground red pepper
2 t ground turmeric

1. Grind all spices except red pepper and turmeric till finely powdered.
2. Add red pepper and turmeric and continue till thoroughly blended.
3. May be stored in an airtight container in cool dry place for 3 weeks (maximum flavor) to
3 months.

2. Whole Chile Pepper Cookbook (hotter, of course)

5 T dried ground red New Mexican chile (they don't specify what type)
2 t ground Cayenne pepper
4 T coriander seeds
4 T cumin seeds
1/2 t ground ginger
1 t ground fenugreek seeds
1 t freshly ground black pepper
1 T cardamom
1 t cloves

Mix all ingredients together and grind in a blender or with mortar and pestle till fine. Store in
tight-fitting jar.