THE STUDENT VEGETARIAN COOK BOOK

I am giving a choice of two powders: I like the first, which is less strong, but the testing team preferred the second. As Jill Norman stresses, you can alter the proportions of the ingredients to suit yourself, oradd others. Basic Curry Powder, for instance, can be made with half the recommended quantity of chillies and turmeric but with the addition of a % inch/2 cm length of cinnamon stick and 4-5 cloves.

If stored in an airtight container (a plastic freezing-carton with a fitted lid is ideal), the powders will stay fresh for a few months, but will become milder the longer you keep them.

- BASIC CURRY POWDER-

Jill's recipe calls for fresh curry leaves, which are difficult to find. As dried ones, although easier to buy, have little flavour, I have omitted curry leaves completely: the powder is still excellent.

- INGREDIENTS -

6 dried chillies

2 teaspoons cumin seeds

1 oz/25 g coriander seeds

1 teaspoon black peppercorns

1f2 teaspoon mustard seeds

1f2 teaspoon ground ginger

1 teaspoon fenugreek seeds

1 tablespoon ground turmeric

Thick saucepan

- METHOD -

Wash and thoroughly dry the chillies. Trim the stalk ends, shake or pick out the seeds and chop the flesh as finely as possible. Put into a mortar. Do not rub your eyes while handling them and wash your hands directly afterwards (or wear polythene gloves).

2 Put the cumin seeds into the thick saucepan and toast over moderate heat for 1-2 minutes or until they begin to change colour; shake the saucepan constantly to prevent burning. As soon as they start darkening, tip them into the mortar. (It is important to transfer them promptly because the heat of the saucepan will cause them to continue cooking.)

3 Toast the other seeds, shaking the pan constantly, for 1-3 minutes (the time depends partly on the previous heat ofthe pan) until all but the peppercorns start to darken. Tip into the mortar. Add the ginger and turmeric and pound to a fine powder (the finer, the better; the spices are less likely to burn when you fry them than ifthey are coarsely crushed). This does nottake long, forthe toasted spicescrush easily. Checkthatthe mixture has cooled and transfer to an airtight container.

• SAMBHAR POWDER·

Asafoetida can be bought at good health-food shops. The original recipe calls for white gram beans: I have substituted split peas. Their function is to give the mixture body and to thicken the curry sauce very slightly.

• INGREDIENTS .

10 dried chillies

% oz/20 9 cumin seeds

I oz/2S 9 coriander seeds

I teaspoon mustard seeds

1/2 oz/15 9 black peppercorns

1/2 ozlIS 9 fenugreek seeds

114 teaspoon asafoetida

I tablespoon ground turmeric

I tablespoon oil

2 oz/SO 9 yellow split peas

Thick saucepan

• METHOD .

Wash, dry, de-seed and dice the chillies as described for Basic Curry Powder. Put into a mortar.

2 Toast the cumin seeds in the thick saucepan, shaking constantly, for 1-2 minutes or until they begin to darken, then immediately tip into the mortar. Toast the other seeds and add these to the mortar also.