Garam Masala Hot Mixed 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.

GARAM MASALA (HOT MIXED SPICE)

Steps:

• This spice is used in many indian receipes to add flavor.
• It can also be used as garnish for salad, yogurt, meat etc.
• The proportion of the ingredients can be changed to suit one's personal taste.
• Place all dry ingredients in a blender and blend into a fine powder.
• The spice powder can be stored in any airtight container.

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 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:

• Finely grind all ingredients to a powder in coffee/spice grinder.

GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!

Steps:

• Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
• Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
• Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
• As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
• Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
• Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
• Use as directed in recipes that call for garam masala.