Thursday Recipe - Newari Spice Mix

I ran across the recipe for Newari spice on a blog. It's a Nepalese blend of spices that is very similar to curry powder, but less strong. My kids prefer this blend.

Here is the original post.

This is my version of it:

Newari Spice Mix

1/4 c. dried chopped onions
2 T. garlic powder
2 T. ginger
2 t. cumin
2 t. turmeric
1/2 t. chili powder
1/2 t. ground black pepper
1/4 t. anise or fennel seeds

Place everything in a spice grinder. Pulse until powdered.

Store in an airtight container. Use the same way you would use Curry powder.

Thursday Recipe - Curry Powder, aka Garam Masala

This is easier than I thought it would be and it tastes so much better than the commercial curry powder. I've heard recipes where you are supposed to buy all the spices whole and toast them and grind them yourself and it sounds way too complicated for me. For this recipe, some of the spices are whole because that's how they come, but I don't worry about toasting them. I grind them up in a mini food processor then stir in the powdered spices. It still tastes great.

The best part is that you can change the proportions and spices to suit your personal taste. This is my new favorite spice mix. Use it just like you would curry powder.

Garam Masala/Curry Powder

1 T cumin, ground

2 t. cardamom, ground or whole

1 T. black pepper, ground

1 t. fennel seeds

1 t. mustard powder

1/2 t. cloves, whole

1 t. chili powder

2 T. turmeric

Dash allspice

1 t. paprika

1/4 t. nutmeg, ground

1/2 t. cinnamon, ground

1 t. garlic powder

2 t. ginger, ground

Grind fennel seeds and cloves. Add spices. Mix well. Store in an airtight container.

Thursday Recipe - Rice Fantastic

A friend asked me how to use curry powder. You know, that yellow stuff they sell in the grocery store? Some people tell you not to buy it, and mix your own, but sometimes I just want fast and easy. Plus, I like the way it tastes. I like to add it to rice - 1 or 2 teaspoons in a batch of 2 c. rice and 4 c. water. It turns it yellow and gives it a fun flavor. You can also make tandoori chicken and throw some curry powder into the sauce.

It also gives a lot of flavor and color to this dish. Next time you want rice to be a whole lot more than just rice, try this one out.

Rice Fantastic

2 T. butter

1/2 onion, chopped fine

1/2 c. celery, sliced thin

1 tart apple, peeled and chopped small

1/2 c. slivered almonds

1/2 c. raisins

1/4 c. dried cranberries

2 c. white rice

4 c. hot water

1 t. salt

1 T. curry powder

1/4 c. slivered almonds, toasted

Melt butter in heavy 3 quart saucepan. Sauté onion and celery until translucent. Stir in the rest of the ingredients, except toasted almonds. Bring to a boil. Turn heat to low. Cover and cook for 20-25 minutes until rice is tender. Tilt lid to let steam escape. Let rice sit for about ten minutes. Fluff with a fork, stirring well to mix all ingredients. Garnish with toasted almonds.

To toast almonds: Heat a small skillet on medium high. Add almonds and stir constantly for about five minutes, just until almonds begin to brown. Spread almonds onto paper towels to cool.