tag:blogger.com,1999:blog-13758431.post5947446553834087901..comments2023-10-28T03:14:44.519-07:00Comments on Calhouns Can(n)ons: Your Sunday Soup RecipeNewsstandGreghttp://www.blogger.com/profile/04099049885765768069noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-13758431.post-35180919152765769432010-09-13T07:11:57.628-07:002010-09-13T07:11:57.628-07:00Alon, I suppose using the individual spices could ...Alon, I suppose using the individual spices could allow you to play around with the taste. But you sure could use a basic curry powder or even a hot curry powder and still add different spices to taste. <br /><br />there's something weirdly nice about this combo. I added a bit too much tomatoes (the whole can vs 1 cup) next time I'll cut back on the tomatoes to 1 cut and maybe add a few more beets. Am going to try this with a can of beets plus juice and etc. and see what that's like. The recipe also suggested using a cup or so of canned unsweetened coconut milk in place of the tomatoes (to supposedly soften/cool the hot peppers?) which might be interesting to try as well, tfough with no (red)tomatoes and white coconut milk, would the whole soup go lavender? Woooooo. I gotta try that!Churadogshttps://www.blogger.com/profile/17701649330085709021noreply@blogger.comtag:blogger.com,1999:blog-13758431.post-84897194903135643012010-09-12T11:19:34.841-07:002010-09-12T11:19:34.841-07:00Ti’s the Season......Thanks, Sounds delicious, and...Ti’s the Season......Thanks, Sounds delicious, and Indian spice blends are great in transfer across to other cultural kitchens as you noted this time in last winter's Souptimes. Keep them coming.<br />But......<br />The ingredients are overly complexed in this recipe. Not an entry or casual recipe to follow.<br />The first set of seasonings at a glance seems equivalent to making your own curry. <br />So instead of cumin and cardamon etc... An equivalent amount of your favorite curry would do(Madras for me).<br />As far as I'm concerned Garam Masalla is a ginger clove and cinnamon anis star seed variant of Curry. North Africa/Middle Eastern also uses many of these. <b>Without checking in detail a standard Curry and a Chinese five spice powder (+Chili) (Or-and Jamaican Jerk) would substitute for much of this recipe’s individual spices.</b> Then throw a pinch of every pepper you have around into it just to be sure you are hitting every taste bud from start to finish to afterburn. Fresh ginger preferred but powder does ok.<br />Not my source but this is what Wiki sez about "Curry Powder";<br /><i> Most recipes and producers of curry powder usually include coriander, turmeric, cumin, fenugreek, and red pepper in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, mace, nutmeg, long pepper, and black pepper may also be added.</i> <br />Word verification; redborma<br />In a sentence;<br />Chani did not know it, but it was my adding red borma to the old family recipe that captured her heart.Alon Perlmanhttps://www.blogger.com/profile/00155776897189144501noreply@blogger.comtag:blogger.com,1999:blog-13758431.post-13936244371554295852010-09-12T09:07:40.023-07:002010-09-12T09:07:40.023-07:00Thanks for the recipe. I know how delicious this i...Thanks for the recipe. I know how delicious this is!Anne R. Allenhttps://www.blogger.com/profile/02420000168356370825noreply@blogger.com