Alda Figueiredo's recipes SPICE POWDERS
Five different spice mixtures are used consistently in this recipe book. The ingredients are given in metric and American measures. Using whole spices is more effective when preparing these mixtures than using ready-made spice powders. These mixtures can be stored in airtight jars for up to six months. SPICE NO 1 (SAMBAR MASALA) is used for vegetables, pulses, dried fish curry and meat dishes. Ingredients 15 dry red chillies 1 tsp cumin seeds 2 tbsp coriander seeds ½ tsp fenugreek seeds ½ tsp asafoetida 4 curry leaves 3 tbsp desiccated coconut 1 tsp oil Fry in oil the chillies, curry leaves, coriander seeds and asafoetida for a minute, then add the coconut and cumin seeds and fry for another minute. Lastly add the fenugreek seeds and fry till the coconut turns light brown. Cool the ingredients then put them in a blender and blend into a smooth dry powder. Add 1 teaspoon of turmeric powder and mix well. Store it in an airtight jar. SPICE NO 2 is used for meat and vegetable dishes (Jeerem Mirem and caldin dishes) Ingredients 18g / 3 tablespoons coriander seeds 18g / 2 tablespoons cumin seeds 10g / 1 tablespoon black pepper 40 cloves 20 pods cardamoms 2 x 3 inch cinnamon pieces Grind the above ingredients in a blender into a smooth powder. Add 1 teaspoon of turmeric powder and store in an airtight jar. SPICE NO 3 is used for fish, poultry and vegetable dishes Ingredients 15g /1 ½ teaspoon red chilli powder 65g / 4½ tablespoon of cumin seed powder 30g / 3 teaspoon black powder 15g / 1½ teaspoon turmeric powder Mix all the above ingredients together and store in an airtight jar. SPICE MIXTURE NO.4 IS ALSO KNOWN AS GARAM MASALA Ingredients 45g / 3 tablespoon of black pepper 20g / 2 “ of cloves 2 x 3” cinnamon pieces 15 pods of cardamom 60g / 4 tbsp coriander seeds 2.5g / 1 tsp fenugreek 2.5g / 1 tbsp mace 9 g / 1 tbsp cumin 5 dried bay leaves Grind the above ingredients into dry powder and add 1 teaspoon of nutmeg powder. Mix thoroughly and store in an airtight jar. SPICE NO 5 is used for fish and meat preparations Ingredients 100 g or 3.5 ounces of Kashmiri chillies 9 g / 1 tablespoon cumin seeds 25black peppercorns 12 cloves 2 inch cinnamon stick 12 cloves of garlic 2 x 1 inch ginger 2.2g / ½ teaspoon turmeric powder 2 teaspoons tamarind ¼ teaspoon of salt ½ teaspoon of sugar Grind the chillies and all the above spices in vinegar and store in an airtight and sterilised jar. Do not use water. [This is an extract from 'Delights of Goa' by Alda Figueiredo, recently published in Goa. ISBN 978-93-80739-21-2. Available via mail-order from goa1...@gmail.com Contact the author at alda_juli...@yahoo.co.uk ]