Curry Spices - Add a Twist to Your Favorite Dish

India is well known as the land of the spices. It has been the focal point of the spice trade for centuries. One great example of an Indian dish whose taste and aroma largely depend on these spices is the curry. Curry spices is the heart of the dish. Cooking this dish the freshest ingredients makes for an authentic experience in Indian cuisine.

The history of curry spices is quite long and complex. India has the only known Spice Exchange in the world. If you ever get to visit Kerala, I hope you come across the exchange market that focuses on one single spice - pepper. Everyday is a busy trading day for both foreigners and locales, and it's very interesting to watch.

Spices normally hold a special place in our cupboards; it's something that most people can go without. If you want to try your own homemade curry and would want nothing less for your family that fresh, nutritional and homemade goodness, then here's something that will help you out. I have outlined some of the major spices used in curry and what makes each of them extra special:

1. Cumin - this is a mainstay in so many Indian kitchens. It can be used as a condiment or a flavoring agent. When used in curry, cumin gives it a distinct aroma that enhances the dish. Often used at the onset of dish preparation. The seeds give off its flavor when heated. It is also available in powdered form, but I highly recommend the use of fresh seeds for a more flavorful experience.

2. Cinnamon - this is a special spice that is taken from an evergreen tree bark. This spice is native to India and has many uses - from a flavoring to a medicinal agent. It can also be used as a condiment. Traditionally this spice is used to cure bad breath and toothache.

3. Coriander - also referred to as cilantro, this herb has a sweet and fresh scent. It is considered as an essential item in every kitchen in India. Aside from giving a fresh aroma, coriander leaves are heavily used as a finishing or garnish on plated dishes.

4. Ginger - is found on all corners of India and has its own distinct taste that is unmistakable. Aside from giving flavor to the dish, it has amazing medicinal properties.

These are only a few of the major curry spices. There are about 20 different spices found in the curry mix. I'll be sure to discuss more on my upcoming articles.

Curry,Spices,Twist,Favorite

Puneet is the co-author of the cookery book called - The Ultimate Indian Curry Manual. This book is one of its kind, and offers a step-by-step manual for making perfect Indian Curries, revealing a lot of secrets, only known to the Indian Chefs.

Mushroom Mutter Curry

Mushroom Matar in Marathi

Serves: 2 to 3 persons
Time: 30 to 35 minutes

Ingredients:
12 to 15 Button Mushrooms (medium size)
1/2 to 3/4 cup Green peas
2 tbsp butter
1 tsp red chili powder
1/2 cup Onion paste
3/4 cup tomato puree
2 tsp ginger-garlic paste
Garam Masala - 2 cardamoms, 2 cloves, 1/2 inch cinnamon, 4 pepper corn
1/2 tsp Garam masala powder
2 to 3 tbsp cream or evaporated milk
Salt to taste

Method:
1) Heat a wok or a pan. Add garam masala Ingredients, except cardamom. Dry roast for a minute. Make a fine powder (I used mortar and pestle). Thinly slice the mushrooms.
2) Heat the pan. Add butter and let it melt. Add fine powder of Garam Masala and cardamom. Saute for few seconds and then add onion paste, ginger-garlic paste and red chili powder.
3) Saute the onion paste until color turns to golden brown. Add tomato puree. Cover and cook for couple of minutes. Now introduce green peas. Cover the pan and let it cook for 3 to 4 minutes over medium heat. Add little water if required. Also mix in the salt and readymade garam masala powder.
4) Once peas are cooked nicely, add sliced mushroom. Let the mushroom cook for couple of minutes. Turn off the heat and add cream. Stir nicely till the cream incorporates in the curry.
Serve this delectable curry with any Indian bread.

Mushroom,Mutter,Curry

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Chicken Curry With Cashew Coconut Sauce

bWhat you need:-pound chicken tablespoons ground coriander teaspoons fennel teaspoons cumin . teaspoon cayennepepper . teaspoons salt tablespoon raw rice tablespoons desiccated, unsweetened coconut wholecloves cardamon pods tablespoons raw cashews tablespoons corn oil . teaspoon whole fenugreek seeds stick of cinnamon cloves garlic, splintered tablespoons splintered shallots -inch fresh pandanusleaf fresh green chili, chopped cup peeled andchopped tomato . cup fresh coconut milkWhat you...

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Capsicum & Baby Corn Curry

Today we have this simple, delicious and flavourful Capsicum & Baby Corn Curry to please all your senses! I am quite fond of coloured bell peppers and baby corns and I use them quite often in Indo-Chinese cuisines. Using these two veggies in Indian cuisine has got nothing to do with my creative brain cells or unusual taste buds. It was the result of lack of vegetables in fridge and also laziness to go out for shopping. But I am not here to complain as the chemistry between bell peppers and baby corns was quite hot and sizzling and they literally set our taste buds on fire! ;) While creamy onion and almond gravy tasted superb, the crunch from capsicum and baby corns were very pleasing to our palettes. When served with soft and warm Phulkas and simple Cumin Rice, it was nothing short of touching the stars! Try this curry when you are tired of eating same combination of vegetables or pulses and see this colourful Capsicum & Baby Corn Curry winning positive approval from everyone sitting around your dining table. :) And off this goes to dear Vysh who has spiced up all our blogs by asking us to cook some spicy dishes for her JFI: Chilli, an event initiated by dear Indira of Mahanandi and dear Priya who is guest hosting AFAM-Bell Peppers, an event started by Maheshwari of Beyond Usual.


Capsicum & Baby Corn Curry (Tender Baby Con and peppery Bell Peppers cooked in creamy gravy of Onion, Tomato and Almonds)
Prep Time: 10 mins
Cooking Time: 30-40 mins
Serves: 4-6
Recipe Level: Medium
Spice Level: Medium to Hot
Serving Suggestion: With any Indian flat breads or with flavoured/steam cooked rice

Ingredients:
15 Baby Corns, cut into 1 inch pieces
2 large Capsicums/Bell Peppers (I used 1 red and 1 green)
3 large Tomatoes, pureed
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1 tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder or 1 tbsp Lime Juice
1 tsp Sugar (Optional but recommended)
1 tbsp Oil
Salt to taste
For Onion-Almond Paste:
1 tsp Jeera/Cumin Seeds
1 large Onion, peeled and roughly chopped
1 tsp Ginger-Garlic Paste
1 inch Cinnamon Stick
2 Green Cardamoms
2 Cloves
10 Almonds, soaked in warm water for 10 mins and skinned
½ tbsp Oil

Method:
For Onion-Almond Paste:
Heat ½ tbsp oil in a pan and add cinnamon stick, cloves and green cardamoms. Cook for a minute, on medium heat, and then add cumin seeds to it. When cumin starts to sizzle and turn golden red, add roughly chopped onions and fry till they turn transparent, about 2 mins.
Next add ginger-garlic paste and stir for a minute or two till raw smell disappears. Switch off the flame and transfer the content to food processor or mixer jar. Let it cool slightly.
Add skinned almonds and grind the mixture to smooth paste without adding any water.
Proceed to Make Curry:
Heat tbsp of oil in a pan and add ground onion-almond paste. Saute on medium flame till the paste turns light golden brown in colour and becomes one dry mass, about 5-6 mins.
Add garam masala, kitchen king masala, turmeric powder, coriander powder and cumin powder and stir for 30 seconds.
Mix in pureed tomatoes and give it a good stir, about 3 mins. Add 1-1½ cups of water, amchur powder, sugar and mix in salt to taste. Keep the flame on medium and bring the whole gravy to gentle boil, about 5 mins.
Add baby corn pieces and cover and cook for 5 mins. After 5 mins, add peppers/capsicums and cook uncovered for another 5-7 minutes till vegetables are cooked through but retain their crunch.
Serve this delicious Baby Corn-Capsicum Curry hot, garnished with finely chopped coriander leaves, with any Indian flat bread or flavoured rice and enjoy.

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Capsicum,Curry

CURRY POWDER FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings

Welcome to MARSHALLS CREEK SPICES, a division of Pure And Natural Spices, where we pack and sell a large selection of spices, herbs and blends, in attractive, clear, almost quart size, wide mouth jars, with tamper proof seals. Marshalls Creek Spices stock over 150 different varieties. All packed weekly, unlike what you buy in the store. The stores carry spices that are packed somewhere, then shipped and stored somewhere else, and then months later, end up on your stores shelf. Where it may sit for another few weeks. For freshness, quality and economy, Marshalls Creek Spices can't be beat.


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Curry Leaf Plant (Murraya koenigii)

Curry leaf plant (Murraya koenigii)

The aromatic leaves of this plant are used to flavor many Indian dishes much like bay leaves, especially in curries with fish or coconut milk. The original Indian word "Kari" refers to the sauce of these piquant dishes, hence the name curry leaf. Curry leaves are extensively used in Southern India and Sri Lanka, but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Malaysia, South Africa and Réunion island. An easy to raise plant, that needs full sun, grows to 1-3 feet in containers, minimum temperature 55°, blooms in the summer. It should be moved indoors during winter months, except in Southern Florida. Plants are 2-3.5" growing in 3" pots.
Price:

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What Is Curry?

Curry is the British English word for any of a general variety of spiced dishes, usually, but not always, from India and Pakistan. Curry is a generic term for spicy dishes. There is no one specific spice or plant called a "curry." Some of the ingredients of the typical dish called a curry include--but are not limited to--turmeric, red pepper and cumin.

The word curry is used not only in England but also in many of its former colonies. Curries are favorites in the Caribbean islands. Japan, which was never a colony of England or any other nation, has its own variety of curry. As is typical of Japanese dishes, it is quite mild compared to hot English curries.

The word curry is believed to be an anglicized version of the Tamil word kari, which means sauce, or the Urdu/Punjabi word 'Karhai', which is a pot in which traditional curry dishes are made.