Monday, February 23, 2009

Chile Lime Tequila Popcorn

I tucked a bag of this chile lime tequila popcorn into my luggage as I was packing for a trip to Santa Fe, New Mexico a few weeks back. The recipe came from a new single-subject book, Popcorn, which caught my attention because it was photographed by my talented friend Lara Ferroni. To choose one recipe to try from sixty popcorn-centric creations was a bit of a challenge, but my love for lime-spritzed savory treats led me to page 39. Fresh popcorn is tossed with melted butter, lime juice, jalapeno peppers, red pepper flakes, cumin and a splash of tequila. I threw in a couple handfuls of toasted peanuts for good measure before securing the bag with a bit of twine.

Popcorn enthusiasts will find plenty to inspire here. Dozens of toppings are suggested - from herbes de Provence to chai spices, za'atar to Chinese five spice. There are plenty of sweet ideas too, for those of you who find yourself solidly in the kettle corn camp.

There was also a Spanish smoked paprika popcorn that just about won out - and I think I'll try that one next. Unless one of you can trump that by suggestion a favorite topping of your own for me to try. -h

Chile Lime Tequila Popcorn Recipe

4 quarts freshly popped popcorn*
1/3 cup butter, melted
2 teaspoons freshly squeezed lime juice
1/2 teaspoon lime zest
1 teaspoon tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon ground cumin

Preheat the oven to 300F degrees. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin.

Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes.

*To pop 4 quarts of popcorn, heat 1/4 cup olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing.

Make 4 quarts of popcorn.

Reprinted with permission from Popcorn by Patrick Evans-Hylton. (Sasquatch Books 2008)

Thursday, February 19, 2009

Almost Cheeseless Pasta Casserole Recipe

More often than not pasta casseroles are deliciously cheesy affairs. The formula goes something like this - pasta, a bit of sauce, a pound of cheese. The cheese is the decadent glue that works to hold the rest of the casserole together. It's what helps to keep things moist. It's what calls me back for that second piece. There are few things I love more than a golden fork-full of oven-browned mozzarella straight off a hot slice of lasagna. But there is only so much I can take, and truth be told, I rarely cook or eat this way any more. It's too heavy, too much. I end up needing a nap...immediately. So, while I still bake the occasional pasta casserole, I'll typically enjoy it as a side dish, and I try to lighten things up as far as the ingredients go. In this case, to keep things moist and creamy I tossed a rustic farro pasta in yogurt that had been beaten with a bit of egg. In went plenty of garlic, toasted almonds, chard, butternut squash, and olives. Then I finished things off with a sprinkling of feta before baking until golden.
I'm sure you can imagine re-interpreting this recipe based on the seasons. I opted for butternut squash in part because I had some leftover from the Adzuki Butternut Soup the other day. I could imagine zucchini with roasted tomatoes sprinkled on top in late summer, or an asparagus and dill version this spring. I highly recommend the toasted nuts because the add a nice amount of crunch. And whatever the season, zest the bottom of your baking dish. It will transform your casserole.


I used a 100% farro pizzichi pasta here, but whole wheat penne is much more readily available - shoot for something made from whole grain flour, and roughly that size.

zest of one large lemon
8 ounces dried whole wheat pasta (penne or something comparable in size)
1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces
3 handfuls kale, chard, and/or spinach, loosely chopped
2 cups plain Greek yogurt (I use 2% here)
2 egg yolks
3 cloves garlic, chopped
1/2 teaspoon fine grain sea salt
2/3 cup sliced almonds, toasted
1/4 cup Kalamata olives, pitted and torn into pieces
scant 1/4 cup feta cheese, crumbled
1/4 cup fresh mint, chopped

Preheat oven to 400F degrees, with a rack in the middle. Butter or oil an 8x12-inch baking dish, or two smaller gratin dishes. Sprinkle with lemon zest and set aside.

Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente. Just 10 seconds before you are done cooking the pasta, stir in the butternut squash and kale - for the quickest possible swim. Quickly (but carefully) drain. Now run cold water over the pasta, squash, and kale (just enough to stop it from cooking). Shake off any extra water and set aside.

While you are waiting for the pasta water to boil, whisk together the yogurt, eggs, garlic, and salt in a large mixing bowl - set aside until the pasta is boiled. Then. when ready, add the pasta-squash-kale mixture to the yogurt mixture and stir in half of the almonds. Scoop everything into the prepared baking dish(es), sprinkle with olives and feta, and bake for 25-30 minutes. Remove from oven and serve sprinkled with a bit of the chopped fresh mint and remaining almonds.

Serves 6 -8 as a side.

source :

Adzuki Butternut Squash Soup Recipe

You've likely walked past the diminutive adzuki a hundred times in the bin section of your local market. Next time stop, fill a bag, and take a few hundred tiny red pebbles home with you. They're great, nutritional powerhouses, and the stars of a hearty stew-like soup I'm highlighting today. If you've never had them before, they have a sweet, subtly grassy flavor, tender skins, and hold their petite shape beautifully. You cook them just as you would any other dried beans. Paired with butternut squash here you've got sweet on sweet, which is then offset by a good dose of chipotle pepper, cilantro, and proper seasoning.
The recipe is adapted from a soup I discovered in Jae Steele's Get It Ripe cookbook - an inspiring volume I picked up last year in a book store up the street from my house. Jae is a Canadian-based holistic nutritionist, and her cookbook is filled with recipes emphasizing whole, unprocessed ingredients. All 150 recipes are vegan, and she notes special dietary considerations as well - gluten-free, soy-free, etc. It has become harder and harder for me to find cookbooks that highlight the palette of ingredients I'm most interested in exploring, so I was particularly excited when I saw this one. Her cookies, cakes, and brownies often feature spelt or other whole grain flours, and are more often sweetened with maple syrup than granulated sugar. She also includes a few primer sections in the front of the book covering topics ranging from eating local and stocking your whole foods pantry, to digestion basics and micro-nutrient content of certain whole foods. For those of you looking to incorporate more veg-friendly, whole foods into your meals (and baking!) - there are lots of great ideas here.

Adzuki Butternut Squash Soup Recipe

if you like a bit more smoky heat, add more chipotle pepper to taste toward the end. Jae uses 1-2 chopped red bell peppers in place of the tomatoes here. You could certainly use a vegetable stock here in place of the water, but be sure to scale back on the added salt if you go this route - stock can be on the salty side. As with many stews, it's even better the day after, and I've been enjoying it over brown rice as well.

2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon (dried) coriander
2 teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut squash, peeled and cut into 1/4-inch dice
5 - 6 cups water
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans

cilantro drizzle (optional)*

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for afew minutes, until the squash begins to soften - 5 - 10 minutes.

Once the squash has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.

Serves about 8.

* I made a quick cilantro drizzle by finely mincing a handful of cilantro. I put it in a jar, and poured just enough olive oil over to cover - plus a couple pinches of salt.

Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living (Arsenal Pulp Press, 2008)

Tuesday, February 17, 2009

Brussels Sprout Salad Recipe

Because you've been such good sports when it comes to brussels sprouts, I thought I might attempt to take it up a notch or two. And by this I mean, I'm going to share one of my favorite ways to use raw brussels sprouts. I make a simple salad of sprouts shredded whisper thin. It is slaw-like in spirit, accompanied by lots of toasted hazelnuts and shard after shard of aged jack cheese - or whatever hard, salty cheese you have around. The dressing? A few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice. It's the kind of thing you should make only when you come across perfectly fresh, tiny, bright green brussels sprouts - the ones that don't appreciate being cooked to death.

Maybe you're not quite ready to embrace raw brussels sprouts, that's completely fine, you can try this salad with shredded romaine lettuce or cabbage instead - or even a blend if you like. If you're not sure about it as a salad, try it as a taco filling, leaving out the hazelnuts. Sometimes I top the salad with chopped leeks that have been deeply browned in a pan. I also do a version with aged cheddar, apples, pecans, and apple cider vinaigrette. Play around, the key is sourcing good sprouts, and cutting them so they're light and feathery (see photo).

For those of you who still need a bit of convincing when it comes to eating or cooking brussels sprouts, here are a couple of my favorite sprout-centric recipes: Golden-crusted Brussels Sprouts, and Shredded Brussels Sprouts and Apples.

Brussels Sprout Salad Recipe :

Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife.

1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.

Serves 4 - 6.

Thursday, February 5, 2009

Itsy Bitsy Chocolate Chip Cookies Recipe

I recognize the lead photo for this post makes these cookies look enormous. They're not. In fact, one of these cookies is about the size of a half-dollar, and you might be able to fit a dozen of them in the palm of your hand. And while the photo might be a bit misleading, the trade-off is that you can see all the flecks of shaved chocolate, oats, and walnuts that are packed into every tiny cookie. The grains of sugar on top? They give the cookies just the right amount of crunch. These are the perfect bite-sized cookie, and each batch makes nearly twelve dozen of them.
The recipe doubles easily, and I can't resist mentioning that ice-cream sandwiches made with them are tres cute and tasty.

Itsy Bitsy Chocolate Chip Cookie Recipe

I use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ. You could try barley flakes or spelt flakes in place of the rolled oats. There are lots of different ways to take this cookie.

5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)

Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.

Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.

Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.

Makes about 12 dozen tiny, bite-sized cookies.

source :

Wednesday, February 4, 2009

Papaya sap Overcome Cancer

EVERY part of the papaya plant has properties. In fact, papaya sap contained in all parts of plants, ranging from fruits, leaves, stems, until the roots, are antitumor and cancer. This is because more than 50 amino acids contained in it.
Papaya fruit has a high fiber content. That is why when experiencing difficult defecation, papaya is a fruit fit for consumption. Of course, efficacy papaya fruit not only in the course. Linda instance. Housewives who lived in Jakarta is ever made of natural ingredients to overcome the symptoms of intestinal worms in children aged 3 years to take advantage of the dry roots of papaya mixed with garlic. The result was no less with a lot of worm medicine sold in stores.
Munaroh, housewives, too, had felt the benefits of papaya leaves to increase her appetite had decreased after the ill. The results pretty, thanks to the fresh papaya leaf herbs palm-sized, a little salt, and half a cup of warm water is then blended and filtered to take water to drink, so his appetite increased.

Ingredients Papain
Fruit, leaves, and roots of papaya are useful to prevent renal impairment, bladder pain, high blood pressure, and menstrual disorders. While useful papaya seeds to treat roundworms, indigestion, colds, and diarrhea.
From several studies described, stems and leaves of papaya plants contain many milky white sap (latex Milky white) which was developed as an anticancer potential. Benefits of the papaya latex for health Bouchut scientifically proven, as quoted by the Journal of the Society of Biology, which states papain are antitumor or cancer.
The role was made possible by the content karpain compounds, alkaloids laktonat ringed with seven groups metilen chain. With that configuration, not only the tumor and cure skin diseases, was also potent karpain hinder the performance of some microorganisms disturb the digestive function, so effective to suppress the cause of typhoid fever.
More than 50 amino acids contained in papaya latex, such as aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, Valine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysin, arginine, tritophan, and cysteine. They were united into the cosmetic industry raw materials to refine the skin, to strengthen the network more resilient, and keep the teeth from plaque deposits.
During this papaya sap contained in the leaves are more used to the way pengempukan meat raw meat wrapped in leaves for several hours at room temperature. In addition, papaya leaves can be rubbed directly on the surface, rub the meat. Rubbing leaves on the meat is intended to remove the sap (latex) contained in the leaves that out, then go in the flesh.

Packaging forms
In some areas, the meat is cooked directly with leaves and raw papaya fruit to get the meat tender and easily digested. Currently, the sap contained in the leaves and raw papaya is extracted to be used as an ingredient in a mixture of commercial meat tenderizer. Resin powder as a meat tenderizer papaya sold in packaged form in the super market or store chemicals.
Use of sap can be a direct injection in cattle and a half hours prior to slaughter so the meat more tender. The enzyme papain to hydrolyze collagen in meat, so the shape becomes loose and will be more tender meat. The enzyme papain is the overhaul of protein (collagen) into several parts.
In the book edition of Family Medicine Park III mentioned the Ministry of Health publications, including papaya plants that grow fast and bear much fruit. In the tropics, the first fertilization can take place less than one year and then bear fruit throughout the year. The amount of fruit can reach 50-150 per tree per year.
If you've been a fan of fruit, including papaya, no doubt agree that the benefits and nutritional value for health is enormous. Not only has the high fiber, papaya also contain various types of enzymes, vitamins, and minerals. In fact, vitamin A content was more than carrots, and vitamin C was higher than oranges. Also rich with vitamin B complex and vitamin E.
Remarkably again, the content of the enzyme papain in papaya fruit serves to accelerate the process of protein digestion. Protein content in papaya fruits are not too high, only 4-6 grams per kilogram weight of fruit, but almost all can be digested and absorbed by the body. This caused the enzyme papain in papaya substances capable of digesting 35 times larger than its own.

During the harvesting season Idol
Because of easy to maintain and not knowing the season, papaya prices are much cheaper compared to other fruits. Although it's cheap, it contains the benefits are enormous. In fact, every part of the plant, started from seeds, fruit, leaves, until the sap, can be used for a variety of complaints. No wonder, papaya fruit can be called an idol throughout the season.

Here are some examples meramunya.

- Chewing a teaspoon of raw papaya seeds in empty stomach every day can prevent and eradicate the worms and other parasites. This papaya seeds can be used in wet or dry conditions. If it is too strong, can be blended with dates or honey. Could have papaya seeds are blended and mixed with a little water, just drink. As an antiparasitic program, papaya seeds eat this every day for a week, then repeated two weeks later.
- Alternatively, take the form of dried papaya seeds 10 grams of powder. The powder is boiled with 150 ml of water, until the solution obtained after 75 ml filtered. These results can be taken at the same time two hours before dinner.
- For de-worming, use the root of 10 grams of dried papaya, 1 g garlic, and water 100 ml. Material is cut, then boiled with water for 15 minutes, the new filter. If necessary, add boiled water from which 75 ml of distillate.
- For refreshments, take two pieces of roots and leaves of papaya. Both materials are finely ground, then boiled with a liter of water until boiling, then strain. If necessary, combine honey or ginger to taste more fresh.
- To prevent the risk of kidney stones, take three pieces of papaya roots, and then boiled with a liter of water until boiling, then strain. Once cool, mix with a little honey, then drink.
- To burn medicine and itching in the skin (as an external drug). Apply the sap from the papaya fruit is still young. To avoid infection, wash the skin first before smeared.
- As a meat tenderizer, papaya leaves can be rubbed directly on the surface, rub the meat. Rubbing leaves on the meat was intended to remove the sap (latex) contained in the leaves that out, then entered the flesh.
- For controlling blood pressure, take 5 pieces of papaya leaves, boiled with 1 / 2 liters of water to stay three-quarters. Chill before drinking. If necessary, add brown sugar or honey so that feels more like a sweet before drinking tea.
- For dengue fever medicine, mix 5 papaya leaves, ginger, Meniran moderation, and brown sugar. Simmer until cooked and then cooled before it is ready to drink.
- Drug abdominal pain during menstruation, take 1 papaya leaves, tamarind, and salt to taste. Simmer until cooked and then chill and drink in one glass.
Raw fruit
- To facilitate breastfeeding, overcoming constipation, menstrual disorders, and disorders of the stomach, use papaya as a vegetable base. Papaya fruit vegetables are usually cooked as a vegetable Lodeh. As a distraction, can be mixed with meat or tempeh. Do not forget, before cooking, wash the fruit to remove dirt and reduce resin.
Ripe fruit
- To increase fiber intake to help maintain the digestive organs and facilitate BAB. Can be eaten directly or made with mixed fruit juice others and add honey or sugar.

Sunday, February 1, 2009

Cashew Curry Recipe

There are a number of things I nearly always have in my kitchen. Top of the list: a can of coconut milk, onions, nuts, and spices. This puts me just a vegetable or two away from a flavorful pot of richly-colored curry. The one I'm featuring today is a favorite of mine and one I make often. I use a homemade Sri Lankan-inspired curry powder, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure. I might serve it over a bowl of grains, worked into an omelette or crepe, or like this - on its own.
I should mention that while I like this particular curry blend, other nights I might take the spices in a different direction entirely - for example, by using a Thai-inspired curry paste instead. I decide what to include in a curry by thinking about a few things. I like a hearty, substantial curry when the weather is cold. And a lighter, brothy one in warmer times. Root vegetables, potatoes, cabbage, chickpeas and the like when it is stormy. Fresh peas, asparagus and other farmers' market finds as spring comes around. I was just home from the airport when I made this one (no time to head to the market), and grabbed for some green beans from the freezer. Worked great. Play around with what you've got locally, seasonally. It's hard to go wrong.
I've included a recipe for one of the curry powders I like to make at home from scratch. It has evolved gradually from a recipe I jotted down years ago in a train station south of Colombo, Sri Lanka, featured in an English language publication. How authentic is it? I'm not too sure. But at this point I'm not splitting hairs. I love the warming spices accented with plenty of kick from the dried red chiles, and sometimes if I'm in the mood for more heat I'll add extra. The turmeric gives everything it touches a stunning golden hue while playing along with toasted cumin to deliver an earthy finish. That being said, feel free to experiment with or substitute your favorite curry powder here.

Cashew Curry Recipe

There are few things as satisfying as cooking with your own freshly ground curry powder. I've included a favorite curry powder recipe below.* I use an electric spice grinder, and then sift the powder through a sieve to rid it of any remaining over-sized particles. Feel free to play around with other seasonal vegetables here. And as I mention up above, feel free to experiment with other curry powders as well. Because each curry powder is different, if you aren't sure about the amount of curry powder to use, start with a little on the front end, and add a bit at a time (after you add the water), until it tastes good to you.

1 cup whole coconut milk
1 - 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.

Serves Serves 2-3.

*I like to make my own curry powder on occasion using the freshest whole spices I can come by. This curry powder has evolved from one I read about in Sri Lanka a few years back - if you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.