Our Veggie Kitchen

This is a mix of several Sri Lankan Curry Powders.

Sri Lankan Curry Powder
2 tbs whole coriander seed
1 1/2 tbs whole cumin seed
1 tbs whole fennel seed
1 tbs whole fenugreek seed
1 tbs peppercorns
4 dried red chilies
1 small stick cinnamon
6 cardamom pods
6 whole cloves
30-40 curry leaves (2 sprigs)
3 tbs uncooked rice

Spread the whole spices on a cookie sheet and heat in the oven set to 200 degrees for about an hour. Stir once or twice while cooking. Allow to cool, then blend the spices in batches in a coffee grinder.

I've been making my own taco seasoning ever since I discovered that my favorite blend used whey. Since I use it in several posted recipes (Beans & Bulgur, Confetti Pasta Salad, Taco Burger ... tomorrow's post), I thought I should just post it. This is a mild, not spicy blend, so feel free to add more cayenne if you'd like.

Taco Seasoning
2 tbs chili powder
1 tbs cumin
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
2 tsp salt
2 tsp black pepper

Combine all the spices. For the oregano, I pour the leaves into my palm and grind them into a powder with my thumb. Add the spices to a fry pan over medium heat and cook, stirring constantly for a couple minutes, until fragrant. Allow to cool and store. 

Makes about 5 tbs.