===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 06-11-59 (29 19)             Number: 380
From: MORGANA #1 @13609*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Two Curry Spice Mixtures       Conf: (37) Home Cooki
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Try these and you'll never buy curry powder in a store again!!!

    **************************************
    ***** Madras (hot) Curry Mixture *****
    **************************************

    Categories: Spice Mixture   Curry           Indian

    Calories     per serving:             Number of Servings:   0
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1        teasp ground chilies (not chili powder)
       8 1/2    teasp ground coriander seeds
       1/8      teasp ground ginger
       1        teasp ground black mustard seeds
       1        teasp ground fenugreed seeds
       1        teasp ground black pepper
       1 2/3    teasp ground tumeric
       4        whole curry leaves

    DIRECTIONS  ------------------------------------------------------------

    Mix together all ground dry spices; then proceed according to recipe
    instructions; adding the curry leaves directly to the cooking pot.

    *** Recipe Via Compu-Chef (tm) ***

    ***************************************
    ***** Bombay (mild) Curry Mixture *****
    ***************************************

    Categories: Spice Mixture   Curry           Indian

    Calories     per serving:             Number of Servings:   0
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       3        small dried chilies (to make 1 teasp ground)
       1 1/2    inch  cinnamon stick
       4 1/2    tbsp  whole coriander seeds
       1        teasp whole cumin seeds
       1 1/2    teasp whole fennel seeds
       2/3      teasp whole fenugreek seeds
       1/2      teasp garlic powder or granules
       2              kokum skins (avail. East Indian Grocers)
       2              curry leaves, crushed
       2 2/3    teasp ground tumeric

    DIRECTIONS  ------------------------------------------------------------

    Lightly roast together the first six ingredients; then grind and mix
    with the garlic and the tumeric.  Use according to recipe instructions
    adding the kokum skins and the crushed curry leaves directly to the
    pot, removing the kokum skins before serving.

    *** Recipe Via Compu-Chef (tm) ***



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