Kashmiri Raita Masala Food
KASHMIRI GARAM MASALA
A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
Provided by Richard Willey
Categories World Cuisine Recipes Asian Indian
Time 41m
Yield 12
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
- Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 0.1 g
KASHMIRI RAITA MASALA
Number Of Ingredients 8
Steps:
- 1. In a medium cast-iron or nonstick skillet, roast together the coriander seeds, and fennel seeds and cumin seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Transfer to a bowl.2. In the same skillet, dry-roast the asafoetida and the mustard seeds until they start to pop, about 1 minute (Cover pan momentarily to contain popping, if needed.) Mix into the coriander-fennel-cumin mixture3. Let cool, the grind in a spice or coffee grinder to make a fine powder. Mix in the ginger, cayenne pepper, and salt. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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