Foodies - qq about Indian spices

Ground coriander
Ground cumin
Cinnamon
Ginger
Cloves

Also whole cumin seeds and garam masalla

I'd smash up cumin seeds, coriander seeds, mustard seeds, cardamom and a dried chilli in a P&M, and chuck a couple of star anise in the rice as well.

Excellent - thanks. We have a P&M and I shall get crushing. H would be amazed if he could see me - usually when he's away I just reach for the nearest takeaway menu! ?

WSophieMS. Toasting the spices in a dry frying pan over a low hear until they release their aromas really helps the flavour too.

For something more subtle, finely chop an onion, fry gently in a saucepan until cooked but not coloured. Add a squashed clove of garlic, cinammon stick, couple of cloves, couple of cardamom pods & a whole, dried, hot chilli, cook for a bit longer. Add rice, 3 times as much water as rice, lid on, cook on high heat for 8 mins, turn off heat & leave for another 5 mins. Pick out the spices & stir in a huge handful of chopped coriander. Yummy. If you want to add mushrooms I'd saute them seperately, sprinkled with spices like the others have suggested & then stir them into the rice at the same time as the coriander.

I did an Inidan cookery lesson and one spice they used that i'd never used before was fenugreek.

Mmmm, Fenugreek is lovely. You only need a teeny bit though.

I've just ransacked the cupboards and I've got everything that SophieM suggested and found fenugreek too and a few other strange and wonderful bits and bobs. Asfertida (sp?) anyone?

quote:Originally posted by Consuela Banana Hammock
I've just ransacked the cupboards and I've got everything that SophieM suggested and found fenugreek too and a few other strange and wonderful bits and bobs. Asfertida (sp?) anyone?

We have 40 plastic bottles with screw top lids nicked from his days in the lab at Exeter Uni!! ?