Thursday, January 19, 2012

Garam masala Hot spice mix

Garam masala  Hot spice mix 
This aromatic blend of spices may be used whole or ground to a fine powder,
depending on the dish. Whole garam masala is often added at the beginning or
early in the cooking, whereas ground mixes are used to finish a dish. The basic
mixture usually includes coriander seeds, cumin seeds, cardamom, cinnamon, cloves,
mace, peppercorns, and cinnamon leaf, in varying proportions and with other spices
added according to the individual cook’s preferences and the dish being prepared.
                                                                     3 tbsp coriander seeds
3 tbsp cumin seeds
20 green cardamom pods
10 cinnamon sticks, 1 in (2.5 cm) long
2 tbsp cloves
10 blades mace
10 black cardamom pods
1/2 nutmeg
1 tbsp black peppercorns
4 cinnamon leaves or bay leaves
1 tbsp dried rose petals
1 tbsp fennel seeds
Heat a dry frying pan and add all the spices. Stir them and shake the pan as they start to crackle.
When they smell roasted and aromatic, remove the pan from the heat and pour the spices onto a
plate. Allow to cool.
To grind the spices, use a mortar and pestle or a spice mill (or a clean coffee grinder).

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