Mum's Mixed Powder

Ever since I can remember, I’ve watched my mum bring home Rajah brand spice packets and empty them out on newspaper she’s hoarded and laid down on the living room floor.  She’d instruct us all to stand back in case we decided to sneeze and then she’d get to work by mixing all the spices together with her hands.  I loved watching the rich earthy colours mixing together like grains of sand until she was sat in front of a mound of deep orange spice – Mum’s Mixed Powder!

She used to transfer the spices using her cupped hands, into a huge plastic jar with a screw top lid.  The jar would, and still does, come out along with the tub of salt whenever she cooks lamb or chicken.

Although my mum uses it solely in meat dishes, as you’ll see - I use it for all other types of dishes too.

I have a sensitive nose and can’t risk sneezing over my spices, so I found a quick and sneeze-free way to make up a batch of Mum’s Mixed Powder.  Warning - it requires core strength and strong biceps!

Ready to make your own batch?....

Mum’s Mixed Powder

Ingredients:

(My mum recommends the Rajah brand of spices, but if they're not available – any other brand will do.)

100g    dhaniya powder (ground coriander)
100g    jeera powder (ground cumin)
100g    mild madras curry powder (or any other ‘curry powder’)
100g    haldi powder (ground turmeric)
100g    garam masala powder (various spices ground together)
50g      chilli powder (or less if packet says ‘extra hot’ or if you can’t tolerate hot curries!)


Preparation (the fun part!!)

1. Empty all the packets of spices into a large plastic container and fasten top securely.

2. Shake the container to your heart’s content or until all the spices are blended together into one solid colour (or until your biceps give in – in which case, take a rest then resume shaking later!)

Voila!