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Make Your Own Garam Masala Powder - Spice Mixes of the World #25 May 08, 2014 |
Make Your Own Garam Masala Powder and Add Authentic Indian Flavours to Your Home Cooking
7th May 2014 -- Issue #25 Table of Contents 1. Recipe of the Week - Make Your Own Garam Masala Powder Using Whole Ingredients 2. The Easier Way Using Ground Ingredients 3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas! 4. My Facebook Page/Youtube/Twitter Links 5. My Recipe Book For recreating the taste of Indian cooking this easy-to-make Garam Masala Powder is just the thing. Using a blend of traditional spices, it can be made in just minutes and will add authentic flavours and aromas! Below are directions for making it using whole OR ground spices. Ingredients if using whole spices: (makes about 6-7 tbsp)4 tbsp cumin seeds3 tbsp coriander seeds (cilantro seeds) 2 tbsp black peppercorns 1 tbsp fenugreek seeds 1 tbsp black cardamom pods 1 tbsp ginger powder 2 tsp whole cloves 2 tsp fennel seeds 3 inch piece cinnamon 1 tsp grated nutmeg tbsp = tablespoon Directions:
That's it!
Store your masala in an airtight container out of direct sunlight. Use within 3 months. Note: To get even more flavours from the ingredients, dry toasting the whole spices before grinding is worth doing. See below for tips on this. Click here to see it on my site Click here for a collection of my other masala mixes. Ingredients if using ground spices: (makes about 6-7 tbsp)2 tbsp ground cumin1 tbsp black pepper 1 tbsp ginger powder 1 tbsp cinnamon powder 4-5 tsp ground coriander 2 tsp ground cardamom 2 tsp ground fenugreek 1 tsp ground cloves 1 tsp ground fennel 1 tsp grated nutmeg tbsp = tablespoon Directions:
That's it! Store in an airtight jar. Use within 3 months.
Click here to see my other masala blends. How to Toast and GrindDry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready. Step 2: Let them cool and then grind. Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs. Click Here for step-by-step info and photos on this recommended technique. To keep up to date with new recipes and herbs and spices info, I have a Facebook page you may like... Here's my Youtube channel with all my spice mix videos... And if Twitter is your thing... My Spice Mix Book It has 50 recipes ranging from the basic to fairly complex. Just a few of the recipes you'll find within... A Collection of BBQ Rubs Comes complete with 4 bonus books all written by me! If you like this e-zine, please do a friend and me a big favour and "pay it forward." If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page
Jason - Spice-Mixes.com |
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