Spice Trade — curry powder

... and a few other articles on cooking with spices!

Recipe: Herb Korokke

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Recipe: Herb Korokke

When my mother was still a student attending junior high school, she used to stop by at a local korokke shop on her way home. She said they were so cheap and served as a good snack for teenagers. Korokke is a deep fried dish usually filled with minced meat and potato. When western dish of croquette was introduced to Japan, the name got twisted and became known as korokke, or so I heard. Korokke is commonly served at a family dinner table. There are many variations of korokke and creamy corn korokke is my favorite. Today, I present you a vegetarian version...

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Recipe: Curried Quinoa

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Recipe: Curried Quinoa

Quinoa is another versatile grain that’s come to light with recent diet studies. It’s a great substitute for rice or pasta in some recipes, as it overcomes many of the shortcomings of most other grains like wheat. It’s not purely carbohydrate, it also packs some healthy fats, proteins, and a lot of micronutrients.    Here’s a recipe to let quinoa do all the work, while enjoying the same great flavours you wouldn’t expect in a healthy dish. Recipe: Curried Quinoa Servings: 4 Ingredients– 2 Cups Water– 1 cup White Quinoa, uncooked– 1/2 cup Yellow Onions, chopped– 2 Cloves Garlic, crushed– 1/2...

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What is curry powder? (Part 1)

curry powder knowledge base

We get this question all the time, what is curry powder? Actually, “Curry Powder” doesn’t refer to a specific powder in Indian Cooking. Indian curries and dals all use different spices, in different proportions, to complement the ingredients inside. In a cauliflower curry for instance, the amount of turmeric is much more than in a tandoori chicken curry. But standard “Curry powder” can be used to imitate the average taste, and get a good tasting curry each time, although not completely authentic. Authentic is also much harder to pinpoint because different curries are made in different ways across India. In...

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