cooming soon
Garam Masala
Ingredients :
2 sticks cinnamon
3 bay leaves
40 g cumin seeds (1 1/2 oz)
25 g coriander seeds (1 oz)
20 g green cardamom seeds (3/4 oz) or 20 g black cardamom seeds (3/4 oz)
20 g black peppercorns (3/4 oz)
15 g cloves (1/2 oz)
15 g ground mace (1/2 oz)
Method :
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.
Serves : 5 ounces
Time :
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal