Spices, Oils and Vinagers Etc.
	Page 1	More Spice Mixtures

INDEX:

1 Cup Ground Tumeric                           1 1/3 Cup Coriander Seeds
1 Cup Cumin Seeds                                      3 Ounces Dried Root Ginger
2 Each Peppercorns                                      1 Each Cardamom Pod
1 Each Dried Red Chili                                 1 Ounce Saffron (Optional)
1 1/2 Tbls Mustard Seeds

Store in an airtight container after blending well.
NOTE: This is a fairly mild basic blend for curries.
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Curry Powder 2

1 Cup Ground Tumeric                                      1 1/3 Cup Coriander Seeds
1 Cup Cumin Seeds                                                  2 Ounces Dried Root Ginger
2 Each Peppercorns                                                  1 Ounce Cardamom Pods
1/4 Cup Fennel Seeds                                             1/4 Cup Dried Red Chiles
1/4 Cup Blades Of Mace                                     1 1/2 Tbls Whole Cloves
2 Tbls Mustard Seeds                                               2 Tbls Poppy Seeds

Store in an airtight jar after blending well.
NOTE: A more robust basic blend.
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Curry Powder 3

2 1/2 Tbls Coriander Seeds                               2 Tsp Garlic Powder
1 Tbls Ground Cumin                                      2 Tsp Ground Tumeric
1 Tsp Ground Ginger                                       1 Tsp Chili Seasoning
1/2 Tsp Ground Allspice                                   1 Tbls Salt
1 Tbls Ground Black Pepper                          1/2 Tbls Dry Mustard
1/4 Tsp Saffron

Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder.
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Curry Powder 4

1/4 Cup Ground Cinnamon                          2 1/2 Tbls Ground Coriander
2 1/2 Tbls Ground Tumeric                                3 Tbls Ground Cumin
1 Tbls Ground Fenugreek                                  2 Tbls Dry Mustard
2 Tbls Ground Cardamom                                2 Tbls Garlic Salt
2 Tbls Ground Poppy Seeds                         2 1/2 Tbls Ground Dried Chiles
2 1/2 Tbls Ground Black Pepper                        1 Tbls Ground Ginger

Sprinkle often with vinegar while blending these spices. This powder may be sealed tightly and stored for many months, but it will not give the same rich flavour as powders using whole spices and freshly ground.
NOTE: A good basic blend from ready-ground spices.
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Curry Powder Master Recipe

Makes 1 cup

1/2 cup coriander seeds                                          15 dry red chili pods (optional, see Note)
1 1/2 teaspoons cumin seeds                               1 1/2 teaspoons mustard seeds
1 1/2 teaspoons fenugreek seeds                         1 1/2 teaspoons black peppercorns
15-20 curry leaves (dry or fresh, optional)               3 tablespoons turmeric powder

Mix coriander, chili pods, cumin, mustard seeds, fenugreek seeds, and peppercorns in the container of an electric blender or spice mill and grind the spices to a fine powder in several batches. Pour into a bowl and combine well.
If you are using fresh curry leaves, dry them briefly (about 4 to 5 minutes) in an ungreased frying pan over low heat. Grind them in the blender and then add them to the spice powder in the bowl.
Stir in the turmeric.
Transfer the curry powder to an airtight jar, cover tightly, and store in a cool place for up to three months.
Note: For mild-tasting curry powder, reduce or eliminate chili pods.
I've made it with and without the curry leaves, and its good either way. Although she doesn't specify, I think she means black mustard seeds, but the yellow ones would probably be okay if you can't find the black.
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Five Spice Powder No. 2

5 tsp Ground anise (aniseed) 5 tsp Star anise
1 Cinnamon stick (5") in cassia bark
2 tbs Whole cloves 7 tsp Fennel seeds

Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months.
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Seasoning Salt

2 tb Salt                                            1 tb Celery salt
1 tb Pepper                                       2 tb Dry mustard
4 tb Paprika                                      2 tb Garlic powder
1 ts Ginger                                      1/2 ts Thyme
1/2 ts Basil                                      1/2 ts Oregano

Mix all ingredients together and store in an airtight container.
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Camping Seasoning Mix

1/3 c Salt                                                            1 tb Paprika
1 tb Garlic Powder                                             2 ts Onion Powder
1/2 ts Cayenne or substitute Curry                  1/2 ts Pepper

Mix well and store in a double zip-lock bag or a good screw-top container. I usually make up 2 or 3 combinations when back-packing so that I have seasoning for meats, fish or the ubiquitous curry.
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Preserved Ginger

1 lb Ginger root                                      Water to cover
1 c Sugar                                           1 c Water
1/2 ts Cream of tartar

Scrape thin outside bark from ginger and wash. Cut into slices. Boil til tender in water. Drain; set aside. Boil sugar and water together til a thick syrup is formed. Add ginger and cream of tartar. Bring to a boil and simmer 3 minutes. Put into sterilized jars and seal.
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BASIC GREEN MASALA

4 ozs fresh coriander, leaves only
1 head, medium (about 8 cloves) garlic
4 to 6 ozs semihot green chili
1/2 tsp salt

In a processor, blend everything together to a more or less smooth paste. Store in a jar with tight cover. Refrigerate for up to 1 week. Can be used in both meat and fish curries.

Makes 1 cup.

NOTE: There was considerable influence on the Bene Israel style of cooking from the Muslim servants and later on, during the colonial period, from the British. The Muslims concentrated on the meat dishes and, like the Jewish households, abhorred pork.
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DRY MASALA FOR MEAT

1 Tbsp hot red chili flakes                                1 Tbsp ground coriander
1/4 tsp garlic powder                                        1 tsp ground aniseed
1/4 tsp ground ginger                                    1/4 tsp ground turmeric

Mix everything together and store in a jar with tight cover. Use in meat curries.
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DRY MASALA FOR FISH

1 Tbsp hot red chili flakes                                 1 Tbsp ground cuminseed
1 Tbsp ground coriander                                1/4 tsp ground turmeric
1/4 tsp mustard powder                                     1 pod cardamom, broken up

Mix everything together and store in a jar with tight cover. Use in fish curries.
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Jim Echols' Cajun Spice

1 tb Paprika                                            1 ts Salt
1 ts Onion powder                                  1 ts Cayenne powder
1 ts Garlic powder                                  1 ts Crushed chilies
1 ts Ginger powder                              3/4 ts White pepper
3/4 ts Black pepper                              1/2 ts Thyme
1/2 ts Oregano

Mix all ingredients together in a small bowl. Store in an airtight container.
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