Garam Masala 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 click on The Art of Parsi Cooking; reviving an ancient cuisine.
Photo courtesy N. Mody.
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 click on The Art of Parsi Cooking; reviving an ancient cuisine.
Photo courtesy N. Mody.
No comments:
Post a Comment