In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes.

Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.

- Carebean Jerk Amount Measure Ingredient - Preparation Method - - - 1 Tablespoon Sugar 1 Tablespoon Onion powder 1 Tablespoon Dried thyme 2 Teaspoons Dried allspice 2 Teaspoons Ground black pepper 1 Teaspoon Cayenne peper 1 Teaspoon Salt 3/4 Teaspoon Ground nutmeg 1/4 Teaspoon Ground cloves Blend all the above ingredients well. Rub over meat, poultry or seafood at least 2 hours before grilling. Grill as usual.

- - - - - - - - - - - - - - - - - - Curry Powder #4

Categories : Indian

Amount Measure Ingredient - Preparation Method - - - 1 c Ground Tumeric 1 1/3 c Coriander Seeds 1 c Cumin Seeds 2 oz Dried Root Ginger 2 Peppercorns 1 oz Cardamom Pods 1/4 c Fennel Seeds 1/4 c Dried Red Chilis 1/4 c Blades Of Mace 1 1/2 tb Whole Cloves 2 tb Mustard Seeds 2 tb Poppy Seeds Store in an airtight jar after blending well.

From How To Make Good Curries by Helen Lawson Copyright 1973 Garam Masala Recipe By : Bh&G (Hot & Spicy) & 'Round the World Serving Size : 1 Preparation Time :0:00 Categories : Spices, Relishes & Spreads

Amount Measure Ingredient - Preparation Method - - - 2 teaspoons whole black peppercorns 2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds 1 teaspoon fennel seeds 3/4 teaspoon whole cloves 1/2 teaspoon cardamom seeds (without pods) 1 stick cinnamon - broken Preheat oven to 275F degrees. Combine spices on pizza pan or cookies sheet; bake for about 20-25 minutes, stirring occasionally.

In a blender container place roasted spices; cover and blend to a fine powder. Store in an airtight container in a cool dry place. Makes about 1/4 cup.

tablespoon ground coriander, 2 teaspoons black pepper, 2 teaspoons ground cardamom, 1 teaspoon ground cinnamon, and 1 teaspoon ground cloves. Makes about 1/4 cup.

- - - - - - - - - - - - - - - - - - Notes : Garam Masala is an essential seasoning in the cuisine of Northern India. The aromatic spices in this variable blend are those that the Indians say heat the the body. Add it sparingly, ususally toward the end of cooking.

Through grinding your own garam masala gives the freshest flavor, you also can purchase it at Asian markets or mix spices that are already ground.

Chana Masala 5-6 tablespoons vegetable oil 2 small or 1 large onion, chopped 2 teaspoons garlic paste 3 teaspoons fresh grated ginger 2 teaspoons cumin seeds 1 cinnamon stick 3 whole green cardamoms 2 whole black cardamoms 2 bay leaves 2 whole cloves 1-1/2 teaspoons salt, or to taste 1 teaspoon fresh chopped chili pepper 1 teaspoon turmeric powder 2 tablespoons tomato paste 2 whole tomatoes, chopped 2-1/4 cups water 2 14-ounce cans chickpeas, undrained 1/2 bunch fresh cilantro (chop stems; reserve leaves) 2 teaspoons chana masala seasoning 2 teaspoons coriander powder 1 teaspoon garam masala seasoning In a nonstick skillet, brown onions in oil, then sautE with garlic and ginger. Add cumin, cinnamon stick, cardamoms, bay leaves, cloves, salt, chili pepper, turmeric, tomato paste, tomatoes, chickpeas, cilantro stems and water. Bring to a boil. Add rest of spices. Cook until sauce thickens.

When ready to serve, sprinkle cilantro leaves on top. Serves 4 people.

Bennett recommends this recipe adapted from "Classic Indian Cooking" by Julie Sahni (William Morrow, 1980). Bennett takes the extra step of roasting the spices before using them to develop their taste. If you choose to do this, wrap them in foil and bake in a 275-degree oven for 5 minutes.

-- "We're not building a rocket ship here, we're cooking - plain and simple." Emeril Lagasse Persoenliche mails an kaba_mix(Klammeraffe)web.de From kaba_abfall@web.de Fri May 28