Garam Masala

Make your own Garam Masala easily at home, but make it in small batches to retain its freshness.

Basic Garam Masala

  • Cloves 1 tsp
  • Cardamom 1tsp
  • Cinnamon 2 - 1 inch sticks
  • Black pepper 1 tsp

    Dry roast all ingredients separately and grind. Store in an air tight container.

    Garam Masala

  • Cumin seeds 4 tablespoons
  • Coriander seeds 4 tablespoons
  • Cardamom seeds 1 table spoon
  • 2 Cinnamon sticks ,crushed
  • Black peppercorns 1 tablespoon
  • Whole cloves 2 teaspoons

    Dry roast all ingredients in a heated heavy skillet over medium heat until the spices emit a toasty aroma. Let cool. Grind to a powder in a spice mill or blender. This one is great for meat dishes.

    South Indian Masala

  • Coriander seeds 1 cup
  • Chana daal 1/2 cup
  • Urad daal 1/2 cup
  • Oil 3 tablespoons
  • Dry Red chillies 3/4 cup
  • A safoetida or Hing 2 teaspoons

    In a heavy sauce pan, dry roast coriander seeds, chana daal and urad daal, about 5 minutes. Heat 3 tablespoons of oil in a heavy frying pan. Add the red chillies and fry for 2-3minutes. Now add the asafoetida. Remove from the heat. Place all the ingredients in a blender and lend to a fine powder. Great for South Indian dishes.

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