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Curry Powder  This thread currently has 1,578 views. Print Print Thread
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usaf
Tuesday, February 13, 2007, 1:13am Report to Moderator Report to Moderator
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I have never had this before and since it's Beneficial plus Cancer superbenificial for me I got some thismorning while grocery shopping. It's the hotter variety, the Hot Madras, the brand is McCormick and I see the only avoid ingredient in it is the red pepper, 2 ingredients are beneficial & the other 3 are neutrals. It was the only blend available to me.

If I like it I may go to the trouble of finding recipes to make my own to make as I can leave out the red pepper or substitute it with chili powder or paprika since their neutral.

My main question here is, I'm not familiar with Indian food so what are good dishes to use this in?

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Alia_Vo  -  Tuesday, February 13, 2007, 6:10pm
I fixed the spelling in the message subject.
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Lola
Tuesday, February 13, 2007, 1:17am Report to Moderator Report to Moderator

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Sa Bon Nim
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try fish, or turkey.......even tofu.....
experiment.

search curry in recibase, you might get some recipes using it.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Gumby
Tuesday, February 13, 2007, 1:59am Report to Moderator Report to Moderator

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Ee Dan
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I make my own curry, it is very easy and you can adjust it to favour the spices that you like .  I buy the whole seeds (coriander, cumin, fenugreek, mustard, etc) where I have them available, and roast them in a pan, then grind up with the other already powdered ingreds.  

I love it, have been known to put it on just about anything .  Great on veggies, fish, chicken, tofu, pasta, beans, rice...oh and soups of course.  

If you are making anything where you start with sauteing onions and garlic, toss the curry in with those, it really releases the flavours, and then put the rest of the ingredients in there.  It can also be sprinkled on stuff before you eat it.  Very versatile .


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Lola
Tuesday, February 13, 2007, 2:14am Report to Moderator Report to Moderator

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Sa Bon Nim
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gumby Can you share your curry recipe, pls?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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usaf
Tuesday, February 13, 2007, 3:27am Report to Moderator Report to Moderator
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Yes please? My husband and I have yet to try tofu so I need to read up on ways to use it but I was thinking of using the curry in stirfry. Being in the asian pacific, our asian cooking is getting quite good. Well was before we wanted to do this diet.  Oh what will it be like not being able to use Sesame Oil anymore and I have a whole bottle in there I had just bought too.
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Schluggell
Tuesday, February 13, 2007, 1:02pm Report to Moderator Report to Moderator

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Curry Powder is another word for 'Spice mix'...there are probably as many Curry mixes as there are people whom eat curry....

Some of the more common spices follow - Curries of reknown will typically have more than a dozen, exquisite will use over 30:

Fenugreek {Seeds/Leaf}, Brown Mustard Seed, Perilla Seed, Cardamon {Green or Black Pods}, Niger Seed, Coriander {Seed/Leaf}, Cumin Seed, Fennel Seed, Lovage Seed, Turmeric {Root Powder}, Saffron, Cinnamon, Clove, Anise Seed, Star Anise, Bay Leaf, Basil, Curry Leaf {Murraya koenigii - Rutaceae}, Kaffir Lime Leaf, Black Sesame.

Additional Flavouring can/may/will include: Green Mango Powder, Pomegranate, Tamarind, Coconut Milk or Shavings, Almond Flour, Pistachios, Cashews...


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Alia Vo
Tuesday, February 13, 2007, 6:14pm Report to Moderator Report to Moderator

Kyosha Nim
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Curry powders can be added to any type of savory dish.  There are several types ranging from sweet curry powders to fiery hot curry powders, to mild curry powders to spicy curry powders.'

If one researches the ingredients for various curry brands, one can go to the bulk spices section of a natural foods store annd create their own curry powder mix.  

I believe many commercial curry powder mixes contain black pepper, which is an avoid for many people.

Alia


Alia A. Vo
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Gumby
Tuesday, February 13, 2007, 6:42pm Report to Moderator Report to Moderator

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Quoted from lola
gumby Can you share your curry recipe, pls?


I can try!  I am not much of a recipe cook, I follow my nose for the most part.  But here is a good starting place.  There are so many versions of curries that the sky is the limit really.  I have a spice book, and there are pages of curry blends, masala blends...lots of great ideas.

A basic curry, amounts are approximate, adjust for taste preference and compliance:
8 TBSP coriander seeds
4 TBSP cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds, or yellow if you can't find black
Roast above in a skillet til it smells so good you want to dive in...then grind up and add:
1 TBSP ground turmeric
2 tsp ground ginger

Black peppercorns are nice in this too if you can eat them, also add in some dried chilies if you can eat those, if you like.  I make it without heat and if O hubby wants to add some he can do it seperately.  

This is a nice basic and really flavourful blend.  I make mine different just about every time I do it, so it is rarely the same twice .  It's all good!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Alia Vo
Tuesday, February 13, 2007, 6:51pm Report to Moderator Report to Moderator

Kyosha Nim
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Thank you for sharing your curry powder recipe with us.

You may want to add it to the Recipe Index.  Click to a key ingredient, scroll down to "Add recipe..."

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Lola
Tuesday, February 13, 2007, 7:34pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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usaf
Tuesday, February 13, 2007, 10:50pm Report to Moderator Report to Moderator
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Thanks for the recipe and ideas Gumby.
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Tina
Wednesday, February 14, 2007, 3:43am Report to Moderator Report to Moderator
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I created a spontaneous concoction for dinner tonight that was really quite tasty.  I scrambled some eggs with a little water added, then scrambled them in a pan with a little olive oil, added some fresh parsley, sea salt and homemade curry powder.  I had steamed kale and broccoli on the side and a salad.  It was very yummy.  I will try and post the curry recipe on here tomorrow if I have time.  I think I will cut of the kale next time and add it too the eggs too, and even the broccoli.  That sounds good!

 

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shells
Wednesday, February 14, 2007, 5:45am Report to Moderator Report to Moderator

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Thanks Gumby & Tina for adding spice to our cooking ideas!!

I can feel my adventurous side coming out    
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Lisalea
Friday, February 23, 2007, 1:56pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Gumby


I can try!  I am not much of a recipe cook, I follow my nose for the most part.  But here is a good starting place.  There are so many versions of curries that the sky is the limit really.  I have a spice book, and there are pages of curry blends, masala blends...lots of great ideas.

A basic curry, amounts are approximate, adjust for taste preference and compliance:
8 TBSP coriander seeds
4 TBSP cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds, or yellow if you can't find black
Roast above in a skillet til it smells so good you want to dive in...then grind up and add:
1 TBSP ground turmeric
2 tsp ground ginger

Black peppercorns are nice in this too if you can eat them, also add in some dried chilies if you can eat those, if you like.  I make it without heat and if O hubby wants to add some he can do it seperately.  

This is a nice basic and really flavourful blend.  I make mine different just about every time I do it, so it is rarely the same twice .  It's all good!


Hi ... how r u ?



I was wondering why u roast the spices versus adding them to ur food; during or afterwards ??

I always add my olive oil and spices once the dish is ready;
I simply mix well and serve; it's still flavorfull  

Just wondering how others work their spices into their meals ??

Thanks ideas r always appreciated !!  


The older I get, the more wide-eyed I become.  
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Gumby
Friday, February 23, 2007, 5:17pm Report to Moderator Report to Moderator

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Hi Lisalea, I roast (dry roast!) the whole seeds before I grind them into a spice blend because it releases the oils in the seeds and therefore more of the flavour of the spice.  Ideally I would do this right before adding to a dish, but because I like to have curry powder on hand all the time I grind the blend and jar it, so it is always ready to be added to whatever I am eating .  

When using dried spices in general, I often add during cooking, as again the heat releases the flavour nicely.  But I also will sprinkle on after cooking in some cases.  Just depends on what I am doing.  

Hope that answers your question?


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Lisalea
Friday, February 23, 2007, 5:57pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Gumby
Hi Lisalea, I roast (dry roast!) the whole seeds before I grind them into a spice blend because it releases the oils in the seeds and therefore more of the flavour of the spice.  Ideally I would do this right before adding to a dish, but because I like to have curry powder on hand all the time I grind the blend and jar it, so it is always ready to be added to whatever I am eating .  

When using dried spices in general, I often add during cooking, as again the heat releases the flavour nicely.  But I also will sprinkle on after cooking in some cases.  Just depends on what I am doing.  

Hope that answers your question?


Yes it most certainly does and thanks for the tips !!


The older I get, the more wide-eyed I become.  
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usaf
Friday, February 23, 2007, 10:02pm Report to Moderator Report to Moderator
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We have been sprinkling the curry on salmon and tuna steaks, it's good.
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Victoria
Friday, February 23, 2007, 10:23pm Report to Moderator Report to Moderator

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I think lamb has a particular affinity for curry.  



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ISA-MANUELA
Friday, February 23, 2007, 10:34pm Report to Moderator Report to Moderator
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and also in all kinds of rice dishes; sooo yummie


but please explain to me, whats' the difference between green,red and yellow curry
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Alia Vo
Saturday, February 24, 2007, 12:34am Report to Moderator Report to Moderator

Kyosha Nim
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Lentils and various types of dried peas meld well with curry powders as often depicted in Indian dishes.  

Alia


Alia A. Vo
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Lisalea
Saturday, February 24, 2007, 12:57am Report to Moderator Report to Moderator

Ee Dan
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I add curry to many different dishes ... rice and beans, turkey and rice, lamb, vegetable rice or millet, eggs ... etc ... It's so delicious ... furthermore; it helps with gas and digestion  


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Drea
Saturday, February 24, 2007, 2:08am Report to Moderator Report to Moderator

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Quoted from LISALEA
furthermore; it helps with gas and digestion  


Really? I had no idea. I love curry. Mmm mmm mmm.


It is not my responsibility to convince anyone of anything.
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Lisalea
Saturday, February 24, 2007, 2:53am Report to Moderator Report to Moderator

Ee Dan
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Quoted from outdoordrea


Really? I had no idea. I love curry. Mmm mmm mmm.




Check this site out, very interesting and informative  

http://health.howstuffworks.com/home-remedies-for-flatulence2.htm


The older I get, the more wide-eyed I become.  

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Alia_Vo  -  Saturday, February 24, 2007, 2:56am
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Drea
Saturday, February 24, 2007, 4:25am Report to Moderator Report to Moderator

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Quoted from LISALEA




Check this site out, very interesting and informative  

http://health.howstuffworks.com/home-remedies-for-flatulence2.htm


Nice information! Thx.  


It is not my responsibility to convince anyone of anything.
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Alia Vo
Saturday, February 24, 2007, 9:25pm Report to Moderator Report to Moderator

Kyosha Nim
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Thank you for sharing the website with us.

Alia


Alia A. Vo
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