Thursday 27 February 2014

Garam Masalo

Garam Masala - garam masalo in Gujarati,  is most versatile. It can be strong and pungent or aromatic and flavourful.
I vote for the latter. This is my mum's recipe, which I personally enjoy cooking with. But I am not the only one! There are the die-hard fans who to this day request her to grind it for them. This is the honest truth.
So I am going to share it with you. For the best result,  dry grind it in a coffee grinder or any dry grinder.
The Garam masala can be stored in a glass jar for up to 1 year.


Just 4 ingredients

3 cinnamon sticks about 3 tbsps; once ground into powder

1 1/2 tbsp peeled cardamom pods ( without   the green skin )
3/4 tbsp black pepper corns
3/4 tbsp cloves

Grind this together until it is a fine powder.

Fill a dry glass jar and store.

For wonderful Parsi Food recipes

my published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy N. Mody.

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