Monday, October 28, 2013

Spice Blends: Tandoori, Curry, Chinese Hot Mustard - Margaret Ullrich


I live in the north end of Winnipeg.
My neighbours are a pretty diverse bunch, ethnically speaking.
One thing we have in common is having to make dinner for the family.

Kids are great at loving to try something different, food-wise, especially if their friends are eating it.
There are worse things they can want to do.

One day when I was getting groceries, a Filipino mom approached me and shyly showed me a few bags of different grated cheeses.
Seems her kid wanted tacos and she wasn't sure which was the right mix to get.
And at least once a month I can see my neighbour, an East Indian Mom, tossing out a few boxes from a local take out pizza restaurant on garbage day.
So it goes.

If your kids would like something Asian for dinner, no problem.
Just buy a few bags of cumin, coriander, turmeric, allspice, cayenne, cinnamon, ginger, paprika, and cardamom.
And don't forget the powdered mustard and dry minced garlic.
Easy enough, and they are delicious in other recipes, too.


Tandoorie Spice Blend

1 1/2 teaspoon dry minced garlic
1 1/2 teaspoon salt
1 Tablespoon paprika
2 teaspoons cayenne
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Makes a scant 1/2 Cup


Homemade Curry Spice Blend

2 Tablespoons ground cumin
4 teaspoons ground coriander
4 teaspoons powdered mustard
2 teaspoons ground turmeric
1 teaspoon ground allspice
1 teaspoon cayenne 
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Makes 1/2 Cup


Hot Chinese Mustard
Mix mustard powder with water (or vinegar, or a mix of the 2)  
Let stand 10 minutes

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