Aromatic Kashmiri Spice Blend for Spicy Cooking, This is our favourite Garam Masala blend there is no consistent recipe for this spice mixture, but I imagine that every Indian, Nepalese and Pakistani home will have their own "secret" mix.
Category: Marinades and Sauces
Cuisine: Asian
20 whole Green Cardamom Pods
3 Cinnamon sticks
4 Bay leaf
1 tablespoon Black pepper corns
Garam Masala is an aromatic and hot spice mixture that is crucial to many types of dishes in Indian, Nepalese and Pakistani cooking. Garam Masala means "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. For most recipes, Garam Masala is added at or towards the end of the cooking process. Once a dish is ready, the heat is turned off and the Garam Masala is sprinkled on top. The lid is then closed and it is left to infuse the dish with its lovely aroma.It is nothing like commercial curry powders that need to be cooked off because of the cornflour and other ingredients.Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. If you cook Indian food regularly and grind your own spices, it is worth investing in a small coffee grinder, kept separate just for grinding spices.NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift, specially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!
Astro-ChefGaram Masala is an aromatic and hot spice mixture that is crucial to many types of dishes in Indian, Nepalese and Pakistani cooking. Garam Masala means "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. For most recipes, Garam Masala is added at or towards the end of the cooking process. Once a dish is ready, the heat is turned off and the Garam Masala is sprinkled on top. The lid is then closed and it is left to infuse the dish with its lovely aroma. It is nothing like commercial curry powders that need to be cooked off because of the cornflour and other ingredients. Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. If you cook Indian food regularly and grind your own spices, it is worth investing in a small coffee grinder, kept separate just for grinding spices. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift, specially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon! [I posted this recipe.]
Astro-Chef
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