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RECIPE: Curry Powder

It feels like a contemplative day with the rain outside and being housebound. Don't ask why but it feels like a day to share information from my home kitchen. Today I reflect on conversations about Curry powder and the products available labelled curry powder on store shelves. 

The word 'curry' is derived from the 'Tamil' word 'kari' meaning "sauce, relish for rice".  In some circles curry powder is thought to be a British invention. It is likely that someone took some Indian spice mixtures home with them hoping to recreate the dishes they had enjoyed in India. Cooks in India tend not to use a single spice mixture to flavour all of their dishes. Instead, they tend to mix various called a different 'masala' each time , which varies from dish to dish and region to region. It is however nice to have a blend of spices ready to add to anything including soups, sauces or rice to add that exotic flavour.

I share with you a simple blend that can be used to make your own home made curry powder


  • 3 1/2 tsp coriander powder
  • 1 tsp ground ginger powder
  • 1/4 tsp mustard powder
  • 1/4 tsp chilli powder
  • 2 tsp turmeric
  • 4 tsp cumin powder

Bend it well with a whisk or in a coffee grinder and store in a cool dry space. 

To make it a more complex and robust flavour you can add the following as well

  • 1 tsp cardamon powder
  • 1 tsp cinnamon powder
  • 1 tsp black pepper powder
  • 1 tsp ground cloves
  • 1 tsp ground mace
  • 1 tsp ground nutmeg

A good way to add a little spice into your food and life .

What's in a name- Bhajji or Pakora?

Bajji or bhajji is a spicy Indian snack similar to a fritter, with several variants. Outside the Indian states Maharashtra, Andhra Pardesh, Tamil Nadu, Karnataka, such preparations are often known as pakora. It is usually used as a topping on various Indian meals but has become popular to eat alone as a snack. It is a popular street food in India and can be found for sale in street-side stalls and served as a comfort food at home with a piping hot cup of coffee or tea. 

Onion bhajjis are often eaten as a starter to main Indian cuisine courses, along with poppadoms and other Indian snacks. The may be served with a  side of salad and a slice of lemon or with chutney. The great attraction to a bhajji is that it is gluten free as it's made of chickpea flour!

Starting this week, we are pleased to introduce ready to eat Onion Bhajjis at Village foods with chutney.


Now also available sauces, dips and ready mixes

Here is a list of the sauces, dips and ready mixes available. The sauces and dips don't contain any chemical preservatives. They are currently available exclusively at the Muse in Sooke but contact me for orders outside Sooke

  • Tamarind Chutney- Sweet & Sour , great for basting all kinds of meats as well
  • Tomato chutney- A great alternative to ketchup and also great with anything
  • Roasted Garlic Dip- A heavy dose of garlic and hint of tomato, amazing as a marinade and mixed with sour cream or yogurt
  • Apple Mint Sauce-  Tingle your taste buds with this flavoursome sauce
  • Sweet & Spicy Mango Chutney- Sweet and spicy makes you come back for more
  • Sweet & Spicy Mango Chutney-Made with Stevia instead of regular sugar
  • Pakora ready mix- Ready mix ingredients to add to your favourite vegetables and fry
  • Memphis in India- Dry Rub for meats