To toast curry leaves, place them in the same hot pan. You can reduce or increase the number of chiles, depending on how hot you like your spice mixes. If you are substituting the shorter, hotter ones, reduce the amount. Whole Kashmiri chiles are mild, long red chiles. Remove to the bowl and let cool completely. If they burn, throw away and start again, as they can get really bitter. Watch them carefully and keep shaking the pan, as they will burn easily. The chiles will take about a minute to toast. The coarser spices, like cassia bark, cardamom, and black pepper, will take about 45 seconds to toast. The whole coriander, cumin, and fenugreek will take only about 30 seconds. After toasting, remove each spice and place them together in the same bowl, then let them cool completely. This can take anywhere from 30 seconds to 1 minute per spice. Toast the first 7 spices, one at a time, in a hot, heavy pan until fragrant. The best part about making your own mixes is that you can vary the components to suit your tastes, and before you know it, you will have your own signature collection of mixes for meals-they make great gifts, too. What Do You Need to Make a Spice Mix?Īll you need is a spice blender (an old coffee grinder will also work) and a heavy pan to dry-roast whole spices. These mixes are really simple to make and are far superior to and cheaper than store-bought alternatives. I love making my own spice mixes, and there is nothing like the taste of freshly ground cumin, coriander, cardamom, and friends in your Indian dishes to take them to a whole new level.
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