Basic Garam Masala Indian Spice Food

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

BASIC GARAM MASALA (INDIAN SPICE)

Steps:

• Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind and blend with the mace. In an airtight container, the mixture will keep for 3-4 months.
• * To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
• * For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
• * For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
• * For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.

BASIC MASALA RECIPE FOR INDIAN VEGETABLES

Steps:

• Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
• Fry the onion till transparent.
• Add the ginger-garlic paste and fry.
• Put in the masalas and curry leaves and fry till the seeds splutter.
• Add in the cooked vegetables.
• Blend.
• Add tamarind/lime juice.
• Garnish with fresh grated coconut.
• Serve.

GARAM MASALA

Steps:

• In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
• Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
• Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
• Take off the stove, and add the cinnamon.
• Leave in a dry place for the spices to cool off for a few minutes.
• Put in an air tight container and use as needed!
• Enjoy!