Tip: Grind the whole spices without the powders first. That way the blades can work more efficiently (the blades can work on the whole spices and not be impeded by the powder). Then, when spices are ground, add the powders and let the machine blend them in. It will save you time.
I bet your kitchen smells amazing, there are 3 amazing curry powders there, I will try the aromatic mild one to start with, I don't think I will try the king one, that one will probably be too spicy for me Thank you, so much for showing how to make :-)
Kia Ora! from New Zealand! Would it be ok to add Black Cardamom to all of these recipes, plus Roasted Cumin seeds to "The King" and "The Killer?" I like the smokey flavor. Your thoughts please. Cheers.
If I can't get coriander Seeds, can I use cilantro? About the cinnamon, why not use ground cinnamon, or woukd that change the flavor? When I said cilantro, I meant coriander leaves. I can't get coriander Seeds.
Love the professionalism of the video. You lost me at the star anise, and fennel. This is basically just a custom to you flavor preference I am assuming.
When I was at my brother’s last month, we decided to make Indian food. But to buy all the spices would have been expensive, so we just bought some pre made tika masala sauce in a jar! 🤣 It wasn’t bad. Probably not nearly as good as this would be!
Magnificent recipes, the touch of fennel seeds makes things extra special. The kind of special that makes eyebrows raise with delight. Best Wishes of Success to you and your family always.
Curry powder seems to be the "misnomer" term. Any time a recipe calls for it, there's always an argument whether it's ingredients constitute garam masala or some other combination. What's your take on it?
Except the 2nd one, all the recipes had garam masala.. 1st one had pepper corns, bay leaves, green cardamom and star anise... and the third one had cinnamon sticks.. all these ingredients produce heat, hence garam masala
@@amschelco.1434 garam means heat and masala loosely translate to Mixture of Spices which is mixture of heat spices which usually mean Black pepper, cardamom, cinnamon,nutmeg,cloves, cumin, corriander, bay leaf, star Anise..etc but never Chillies, because Chillies were not native to india they were introduced by Portugese in 1600's I think, The word Curry powder or curry was made by the British to describe the dishes of India and made it their invention and took it to other Asian Countries like Japan, Korea,China now every country has their own version of Curry Powder btw there is no Curry powder in India, In the south the dishes we prepare never use Tomato 🍅 paste unlike the north Indian dishes which mostly foreigners know like Butter chicken etc, the whole reason south Indian dishes are always spicy than the North and most of the homemade fresh Masala's are not in the powdered form but in paste.
I'm unable to get whole fenugreek seeds where I am, but I can find it pre-ground to a powder. What's your advice in how to use this? Should I toast it or no?
Hallo : Thanks for such a great redourcefull video. I have just stumbled onto this video and want to thank you. Listening to the mention of making small batches had me pay attention so keenly. And I am impressed by the simplicity of having one's very own curry brand. Which reminds me : recently I have fallen in love Goan Vindaloo and have often neglected the recipe due to the different spices and then other ingredient mixtures one has to labour at. Isn't there a "go-to" mixture one can keep stored/on hand to speed up the process of authentic Vindaloo cooking ? I shall continue researching this but would like to hear your experienced recommendations and tips. Kind regards from sunny South Africa, Stato Stativ85@gmail.com
Tip: Grind the whole spices without the powders first. That way the blades can work more efficiently (the blades can work on the whole spices and not be impeded by the powder). Then, when spices are ground, add the powders and let the machine blend them in. It will save you time.
2 minutes in. Still not making anything. Bye.
I bet your kitchen smells amazing, there are 3 amazing curry powders there, I will try the aromatic mild one to start with, I don't think I will try the king one, that one will probably be too spicy for me Thank you, so much for showing how to make :-)
Kia Ora! from New Zealand! Would it be ok to add Black Cardamom to all of these recipes, plus Roasted Cumin seeds to "The King" and "The Killer?" I like the smokey flavor. Your thoughts please. Cheers.
O yes no problem
If I can't get coriander Seeds, can I use cilantro? About the cinnamon, why not use ground cinnamon, or woukd that change the flavor? When I said cilantro, I meant coriander leaves. I can't get coriander Seeds.
The more whole spices you use the better.
May I know vegetarian recipes for each curry powders
i guess its fine, but the pepper stem in the grinder made me uncomfortable.. Lol
Me too 😀
I think u need to do an extreme version with Trinidad chilli's and a couple carolina reapers
Tried the aromatic curry powder it is more aromatic then most indian garam masala. How did you make the aramoatic so aromatic?
I having problems with the curry. There’s a sour smell to it that I don’t recognize.
Is this powder for used chicken , meat , fish or vegetables in cooking ?
Can be used for all.
@@howtocookgreat oh I thought usually fish and meats used different types of curry powder 😂
That curry powder made me sneeze over here through the internet.😁😁
Love the professionalism of the video. You lost me at the star anise, and fennel. This is basically just a custom to you flavor preference I am assuming.
Your the best gave all the details well some come on and hide the items God bless
Thank you so much for your wonderful recipe ❤❤❤your ingredients instructions Great job👌👍🙏♥️🇺🇸🦅🇲🇺🦤
When I was at my brother’s last month, we decided to make Indian food. But to buy all the spices would have been expensive, so we just bought some pre made tika masala sauce in a jar! 🤣 It wasn’t bad. Probably not nearly as good as this would be!
Great recipe for curry so many ways to do it but yours is spot on i think.
Thank you so much 😊
very useful curry powders to make the curries nice and delicious. thank you.
Most welcome 😊 KK
I just come across your channel & i already like your content. Pls whats the duration it can last for?
Probably best to make small amounts and use it within a month.
Thanks for the recipe mate, cheers from Malaysia🇲🇾👍🏻
Thank you for your video it's awesome and I really appreciate for your info.
From Vancouver area Canada 🤝⛄☃️❄💐💐
Give me the hot hot hot !!
Hi good night god bless you big up stay safe from🙏🇹🇹
Good morning!
Thanks for sharing. Out of interest how much of these curry powders would you typically use when making a curry?
Alright Nick, about a Tablespoon if making for 3 or 4 people, cheers mate.
Hi
this video deserves my Like and Subs , thanks buddy~
May I know country, state, district, dishes for 3 curry powders
This, I must try. Recipe seems authentic enough to be Indian but coming from a white man! LOL!
Thanks from Switzterland👍
Welcome!
Luv the intro Harihariharibol newsubscriber lets c what u got best south africa
Magnificent recipes, the touch of fennel seeds makes things extra special. The kind of special that makes eyebrows raise with delight.
Best Wishes of Success to you and your family always.
So nice of you
I add cayenne to mine
Green cardamom pods are too much. Only 2 pods are enough in this quantity of other spices.
Wow good job 👏
Thanks 😁
Thank you
You're welcome
wow so many things to make it might as well buy it from the store already done
Thumbs up
I'm suppressed you left the stem of the hot peppers in there
I did up a batch last night of the second one...fantastic. also tried tour lamb tagine recipe. Class
Fantastic!
Thank you so much for this❤❤❤🙏
You're welcome 😊
That was a very useful video.
Cheers.
Greetings from Brazil.
Glad to hear that!
Do you also do Tikka?
I came to this channel cuz I wanted to know why curry gave me headaches & more now I understand why. 😳
What coffee grinder do you have please?
Bianca I just buy cheap ones as I go through them fast. I have had a few top dollar ones and they blew out fast as well.
Really Unique Recipe...
Where can i find the text below i can't find it anywhere i need to know the proportions
Great job, pls can you help with the quantity of each ingredients used in making the curry? I can't find it pls.
Great job, pls can you help with the quantity of each ingredients used in majing
Curry powder seems to be the "misnomer" term. Any time a recipe calls for it, there's always an argument whether it's ingredients constitute garam masala or some other combination.
What's your take on it?
Except the 2nd one, all the recipes had garam masala.. 1st one had pepper corns, bay leaves, green cardamom and star anise... and the third one had cinnamon sticks.. all these ingredients produce heat, hence garam masala
Im also confused actually about masala and this called curry powder? Any difference..
@@supratikpaul9772garam masala means heat? Or something that produces heat?
@@amschelco.1434 garam means heat and masala loosely translate to Mixture of Spices which is mixture of heat spices which usually mean Black pepper, cardamom, cinnamon,nutmeg,cloves, cumin, corriander, bay leaf, star Anise..etc but never Chillies, because Chillies were not native to india they were introduced by Portugese in 1600's I think,
The word Curry powder or curry was made by the British to describe the dishes of India and made it their invention and took it to other Asian Countries like Japan, Korea,China now every country has their own version of Curry Powder btw there is no Curry powder in India,
In the south the dishes we prepare never use Tomato 🍅 paste unlike the north Indian dishes which mostly foreigners know like Butter chicken etc, the whole reason south Indian dishes are always spicy than the North and most of the homemade fresh Masala's are not in the powdered form but in paste.
Thank you so much for the recipe, perfect. Your recipe help me Save my money. I no need to buy curry powder anymore 👍🏻👌💞🇲🇾🙏
My pleasure 😊
Very good but you don't give the proportions of each spice in the final blend.
can i dont put dried chili for the base one? will it affect the overall taste or does it only brings spiciness?
You can remove it if you don't want, but it's always best to add them
Waaaw 🙏
Another very useful video. Thanks again
My pleasure!
Greetings from Trinidad
Just made it. It smells awesome. Thanks a ton.
My pleasure 😊
So stems don’t matter ? Every time I cook the stems are taken out so I’m just wondering.
All the way I did it David
I'm unable to get whole fenugreek seeds where I am, but I can find it pre-ground to a powder. What's your advice in how to use this? Should I toast it or no?
No need to toast it if in powder form.
Much obliged. I'll be making it this week.
Amazing recipe... Thankyou..
Most welcome 😊
For best results the spices should be dry roasted seperately .
Excellent 👌....
Thanks a lot 😊
Looks pretty awesome.
Thanks a ton. Few ingredients and triple whammy ! Yaay
🎉
Looks so delicious. I can’t wait to make the hot and spicy one. Thank you for the video and recipe. 👍
My pleasure 😊 Ray
Beautiful teachings
I can't seem to find the quantities below the videos.
Would want to make the recipes
All written in the text of the video
@@howtocookgreat
Thank you for your response
I could read the spices but not the quantities
Thanks for the splendid basics
My pleasure!
This was awesome, thanks man.
Glad you enjoyed it!
May I know, recipes for each curry powders
You don't remove the chili stems?
Am mexican so i love fire spicy receips
So good
Needs amount specified.
Thank you! Very informative
Glad it was helpful!
Like it am going to try it ❤
Have fun!
@@howtocookgreat thanx
Loved it...except the bailiff lol
Thank you very much for your time. Thanks for your generosity to teach us.
All seems lively. I never knew how it was made.
Good luck to you.🍀🌷🙏😊💌
You are most welcome
Look great ty👍🏻
No problem 👍
Amazing Spices!!
Thank you 😋
I buy a kilo of spicy
❤
Hi, Thanks for this lesson. Really well explained and presented!
Which one is best to marinate sea bass with ??
Middle one
@@howtocookgreat cheers!
Pls I want to do it in large contity to sell. Can you pls give me a measurement for large contity? Thank you
Use a calculator
So many ingretient you prepares frind 6th smalls bowls spicies pried seeds
why you are not given the quantity of the items you are using ?
All of the amounts are in the text below the video.
No cinnamon listed on the hot one
Cheers Lily, I will sort it, big love
Pls I need the recipe
Isn't there too much turmeric going in to the middle one?
Not really mate, it is turmeric heavy though
@@howtocookgreat if I was to substitute spices of a ingredient for this curry powder how much of it would you put in maybe a tablespoon or two?
Hi
Stop the cap
Hallo : Thanks for such a great redourcefull video.
I have just stumbled onto this video and want to thank you.
Listening to the mention of making small batches had me pay attention so keenly. And I am impressed by the simplicity of having one's very own curry brand.
Which reminds me : recently I have fallen in love Goan Vindaloo and have often neglected the recipe due to the different spices and then other ingredient mixtures one has to labour at.
Isn't there a "go-to" mixture one can keep stored/on hand to speed up the process of authentic Vindaloo cooking ?
I shall continue researching this but would like to hear your experienced recommendations and tips.
Kind regards from sunny South Africa,
Stato
Stativ85@gmail.com