Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 40 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tablespoon ground (about 30) green cardamon pods
- 2 tablespoon ground (about 10) black cardamon pods
- 1/2 t ground cloves
- 1 tablespoon ground mace
- 2 tablespoon ground cinnamon
- 7 tablespoon ground cumin
- 2 tablespoon ground coriander seeds
- 1 tablespoon ground fennel seeds
- 1 t ground black peppercorns
- 1/2 t ground fennugreek seeds
- 1 t hot chili peppers (more if you want it hot!)
- 2 tablespoon paprika
- 1 tablespoon mango powder (optional)
Preparation
1. Roast fresh cardamon pods, and seeds at low temperature in a heavy bottomed pan (cast iron is great) for about 3 minutes each. Be sure they do not burn. Move pan around if necesarry. Discard any burnt seeds or pods.
2. Grind each spice in a dedicated coffee grinder and then measure out amount specified. Store any excess in airtight glass containers and label clearly! (you might THINK you will remember which is which later, but.....)
3. Mix up all spices by hand in a bowl and bottle in airtight glass containers and label.
4. Store in a cool place out of direct sunlight.
5. This masala is not very hot. If you like it hotter experiment with adding more chili peppers.
