Garam Masala
This wonderful home made garam masala recipe has passed through centuries in our family! It's much better than the garam masala available in the market.
It goes well with curries and vegetable dishes. Add it to curries and leave to simmer for 5-10 minutes. Or use it as a garnish on vegetable dishes just before you serve.
Ingredients
1 tablespoon jeera (cumin seeds)
1 teaspoon shah jeera ( black cumin - a thinner, darker variety, more fragrant variety of cumin)
1 heaped teaspoon kali mirch (black pepper corns)
5 sticks of 2 inch long darchini (cinnamon)
5 big elaichi (black cardamom)
5 small elaichi (green cardamom)
2 jaiphal (nutmeg)
3 chakra phool (star anise)
4 javitri flowers (mace)
13 laung (cloves)
2 tejpatta (Indian bay leaves)
Method
Inspect the ingredients to see that they are good quality and dry. Grind them together to a fine powder. Use a dry bottle to store the powder. This is a strong garam masala and quarter teaspoon is enough in a dish cooked for four people.
It goes well with curries and vegetable dishes. Add it to curries and leave to simmer for 5-10 minutes. Or use it as a garnish on vegetable dishes just before you serve.
Ingredients
1 tablespoon jeera (cumin seeds)
1 teaspoon shah jeera ( black cumin - a thinner, darker variety, more fragrant variety of cumin)
1 heaped teaspoon kali mirch (black pepper corns)
5 sticks of 2 inch long darchini (cinnamon)
5 big elaichi (black cardamom)
5 small elaichi (green cardamom)
2 jaiphal (nutmeg)
3 chakra phool (star anise)
4 javitri flowers (mace)
13 laung (cloves)
2 tejpatta (Indian bay leaves)
Method
Inspect the ingredients to see that they are good quality and dry. Grind them together to a fine powder. Use a dry bottle to store the powder. This is a strong garam masala and quarter teaspoon is enough in a dish cooked for four people.
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