Garam Masala For Cunswim Food

GARAM MASALA

Steps:

• Preheat oven to 300F.
• Place cardamom pods in a spice grinder or coffee mill and pulse lightly.
• Sift out husks, removing any stray seeds inside; discard husks.
• Place cardamom seeds, cinnamon,cloves, peppercorns, cumin seeds, and coriander seeds on a baking sheet.
• Roast the spices in the oven for 12-15 minutes, stirring once or twice, until spices become fragrant and slightly darker, but not burnt.
• Cool spices, and grind in a spice grinder or spice mill to a fine powder.
• Add the nutmeg and stir well.
• Store mixture in an airtight container until needed, no more than three months.

GARAM MASALA

Steps:

• Toast and grind all the spices together.
• Store in a tightly sealed jar for several months.

GARAM MASALA SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

GARAM MASALA

Steps:

• Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
• Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

GARAM MASALA

Steps:

• Dry-roast the cumin, coriander, cardamom, and cloves in a skillet until lightly browned, 1 or 2 minutes. When cool, combine with the black pepper and cinnamon in a spice grinder and grind to a powder. Mix with the cayenne pepper and pour into an airtight container. Store in a cool, dry place for up to several months if not using immediately.
• Note: To make a paste, stir a bit of tepid water into the spice mixture.

GARAM MASALA

Steps:

• Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;

GARAM MASALA

Steps:

• If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

MUGHAL GARAM MASALA

Steps:

• Break open the cardamom pods, remove the seeds and reserve.
• Discard the skin.
• Crush the cinnamon into small pieces with a rolling pin or mallet.
• Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
• Mix in the grated nutmeg.
• Store in an airtight container in a cool place.

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!

GARAM MASALA FOR CUNSWIM

Steps:

• Roast all the ingredients lightly in a heavy bottom pan (cast iron).
• When the spices give off the fragrance allow to cool slightly. Grind to a powder in a coffee grinder (used for only spices not coffee).
• Store this powder in a dry airtight container for up to a year.