A semistandard, but almost always personalized magic
powder of Indian cuisine, made from the ayurvedic
warming spices, used as a finishing touch in small
quantities sprinkled over an already prepared dish,
which could even be plain white rice, or buttered rice.
It is suitable for almost any kind of dish but
This is TSC's personal version.
1/3 cup < 7 TBS < 1/2 cup
5 @ Turkish Bay Leaves
1 @ small bay laurel leaf
2 TBS coriander Seeds
2 TBS cumin Seeds
1 TBS green cardamom pods
1 tsp black peppercorns
1/2 tsp fenugreek seeds
1 tsp grated nutmeg
1 tsp ground cinnamon
1/2 tsp ground mace
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp ground ginger
1. Dry roast each of the ingredients in Group I separately,
either in oven, toaster oven or small cast iron fry pan.
Be especially careful not to burn the fenugreek seeds.
2. Grind all the roasted spices using a spice grinder or a
blender using a small container. If a blender, also add
the group II spices. Get this as fine as you can.
3. Using the same fry pan again, over a medium heat, dry roast
all the ground spices together. A wisp of smoke or two
should show, and as you are using a wooden spoon and spatula
to stir and mix, the mixture should darken a bit.
This is delicate stuff; careful not to burn it.
4. Get the spices all out of the hot pan as quickly as possible.
Store the powder in an air tight container, out of light and
in a reasonably cool place. I've never tried the fridge.
1. The exact ingredients here are and the exact proportions are
are personal, but remain within classic confines. The method
is a little different from most the methods usually given in
that there are two roastings: first of the collection of whole
spices, and then a second roasting when all are ground and
combined. So I can be a little fussy; so sue me.
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Created: June 23, 2007