ROASTED CURRY CHICKPEAS
We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.
Nutrition Facts : Calories 162 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
ROASTED CURRY POWDER
This is Mom's version of roasted curry powder. I've been using this for years. Its best when its fresh. It can be used to make all kinds of curries; chicken, fish, beef, shrimp, vegetable, etc. Use this whenever you need curry powder in recipes. Make sure you leave windows open when you are preparing this since the fumes that are created during the roasting process can make you cough and there might be some smoke. It can be stored in an air tight container for months (mine lasts about 3 months).
Provided by Shereen
Categories Curries
Time 25m
Yield 1 pound curry powder
Number Of Ingredients 8
Steps:
- Set your burner on low heat, place a wok, or a pan and let it heat for about 2 minutes.
- Roast coriander, fennel, cumin separately.
- Stir with a wooden spatula as you roast them.
- This helps the seeds to roast evenly.
- Do not let them burn, when the seeds turn slightly brown (takes about 5-6 minutes), transfer them to a bowl.
- Roast chillie, peppercorn, cardamom, cloves and turmeric for about 2 minutes.
- Add the rest of the roasted spices into the wok and roast for 1 minute while mixing all the ingredients well.
- Turn off the burner and let the spices cool for about 5 minutes.
- Grind the spices in small batches in a coffee grinder.
- (I usually have two coffee grinders, one for grinding spice, and the other for coffee. You can use the same if you would like to have spicy curry coffee) The amount of grinding depends of how fine or coarse you want the powder to be.
- If you want it to be a fine powder grind it longer.
- Transfer the curry powder to an air tight container.
- If you would like to make smaller batches use smaller ratios for the coriander, fennel, cumin.
- Try to stick to the 4:2:2 ratio.
- Adjust the rest of the ingredients to fit to the amount of spice you need.
- Enjoy!
Nutrition Facts : Calories 2018.4, Fat 78.9, SaturatedFat 5.4, Sodium 645.3, Carbohydrate 333.2, Fiber 138.2, Sugar 53.4, Protein 93.6
ROASTED CURRY POWDER #2
Roasting the curry powder brings out the flavor and depth of the spices. I wish I could tell you how hot this mix is, but my taste buds have been shot from years and years of spicy food consumption. All these spices you can buy in bulk which will save you a significant amount of money. It has been years since I bought curry powder at the grocery store!
Provided by COOKGIRl
Categories Asian
Time 15m
Yield 1/4 cup
Number Of Ingredients 14
Steps:
- **WARNING**: Be sure to work in a well-ventilated cooking area when preparing this spice mix, especially if you have any type of respiratory problems.
- In a large cast iron skillet that is free of oil and moisture mix together all the spices.
- On medium heat, dry roast the spices until fragrant about 10 minutes, stirring constantly. Be careful not to burn the mixture, reducing heat if necessary.
- Set aside to cool completly. Once cooled, grind the mixture in a clean, dry spice mill or mini-chopper. *Important*: break the cinnamon stick up into smaller pieces first before processing.
- Store the curry powder in a covered container in a cool, dry place.
Nutrition Facts : Calories 527.7, Fat 22.4, SaturatedFat 4.1, Sodium 84, Carbohydrate 84.2, Fiber 35.5, Sugar 5.1, Protein 19.5
RAW, UNROASTED CURRY POWDER (AMU THUNA PAHA KUDU)
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Provided by Ruwanmali Samarakoon-Amunugama
Categories Spice Condiment/Spread Coriander Cumin Curry Fennel Cinnamon Vegan Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- In a dry (not oiled) frying pan over low heat, lightly roast the cumin, fennel, and coriander seeds together just long enough to release their fragrance and remove any moisture. Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. Remove them from the pan and set aside to cool.
- In the same pan over low heat (no need to clean the pan), dry-roast the curry leaves and cinnamon together for 2-3 minutes, until the curry leaves are crispy.
- Let all the ingredients cool, and then put them into a spice or coffee grinder (this may have to be done in batches). Grind the spices to a fine powder. Spoon the curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months.
HOMEMADE CURRY POWDER
Provided by Martin Boetz
Categories Roast Bon Appétit
Yield Makes about 3 tablespoons
Number Of Ingredients 7
Steps:
- Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.
- Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
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