time ago I bought a coffee grinder to use it only in my culinary experiments.
After much searching I found one I liked, cheap and cheerful. Then I discovered I had a small defect, the blades were still moving after you've opened the lid ... horror! Enfin, and not change it, I want it as it is, so I'll have a sharp eye and continue grinding seeds and spices with happiness.
This comes tell you why the other day I prepared a bit of curry, roasted yellow, very aromatic, intense, strong smell of cumin, cinnamon, cloves ...
Ana I told my roommate, to close his eyes, and I did smell, alternatively, curry home and a boat (the one pictured) I bought a few months ago. The house smells of spices, the operator does not smell like anything, if anything slightly roasted turmeric and flour ...
Eureka! If so, it is normal that some curries contain more than spices, flour or sometimes cheaper ingredients. This would greatly decrease the cost. Addition to buy in large quantities it is normal that we are in the pantry remains longer prudent to have been converted into a powder with no odor and flavor to anything ...
As you can imagine the effect on our plates is important. Basically because if you add 6 tablespoons taste will never be the same as if you prepare yourself. All it accomplishes is that the plate is thick and has color, but little else.
I recommend that if you prepare it at home grinder. Even if you do not have it you can prepare yourself buying and ground spices. You will get cheaper and you'll see the difference ...
is best to prepare small amounts, as I give you the recipe, so that you have 2 or 3 courses maximum. In this way you will be using curry always cool and rich.
Malay I offer a simple recipe, which I prepared the other day.
And tomorrow Kari Ayam ...
Ingredients;
1 ½ tablespoons coriander grains
1 ½ tablespoons cumin
¾ teaspoon fennel seeds
1 tablespoon chile powder
½ tsp turmeric
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cardamom (only the black seeds that are inside)
Preparation;
can lightly toast each grain ingredients in a dry skillet, taking care do not burn. Thus, the curry will be more aromatic and strong. Also can leave an extended time in the sun to be easier after grinding.
Put in a spice grinder (or coffee) all seeds and crush them until they were reduced to a fine powder.
Mix it with freshly ground powder had already. Store in a glass container in a dry place with low light.
After much searching I found one I liked, cheap and cheerful. Then I discovered I had a small defect, the blades were still moving after you've opened the lid ... horror! Enfin, and not change it, I want it as it is, so I'll have a sharp eye and continue grinding seeds and spices with happiness.
This comes tell you why the other day I prepared a bit of curry, roasted yellow, very aromatic, intense, strong smell of cumin, cinnamon, cloves ...
Ana I told my roommate, to close his eyes, and I did smell, alternatively, curry home and a boat (the one pictured) I bought a few months ago. The house smells of spices, the operator does not smell like anything, if anything slightly roasted turmeric and flour ...
Eureka! If so, it is normal that some curries contain more than spices, flour or sometimes cheaper ingredients. This would greatly decrease the cost. Addition to buy in large quantities it is normal that we are in the pantry remains longer prudent to have been converted into a powder with no odor and flavor to anything ...
As you can imagine the effect on our plates is important. Basically because if you add 6 tablespoons taste will never be the same as if you prepare yourself. All it accomplishes is that the plate is thick and has color, but little else.
I recommend that if you prepare it at home grinder. Even if you do not have it you can prepare yourself buying and ground spices. You will get cheaper and you'll see the difference ...
is best to prepare small amounts, as I give you the recipe, so that you have 2 or 3 courses maximum. In this way you will be using curry always cool and rich.
Malay I offer a simple recipe, which I prepared the other day.
And tomorrow Kari Ayam ...
Ingredients;
1 ½ tablespoons coriander grains
1 ½ tablespoons cumin
¾ teaspoon fennel seeds
1 tablespoon chile powder
½ tsp turmeric
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cardamom (only the black seeds that are inside)
Preparation;
can lightly toast each grain ingredients in a dry skillet, taking care do not burn. Thus, the curry will be more aromatic and strong. Also can leave an extended time in the sun to be easier after grinding.
Put in a spice grinder (or coffee) all seeds and crush them until they were reduced to a fine powder.
Mix it with freshly ground powder had already. Store in a glass container in a dry place with low light.
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