Garam masala (hot spice) is a mixture of very common used spices grounded together is a specific proportion. Here is how you can make it:
1) Black pepper (kali mirach) = 20 grams (about 2 table spoon)
2) Cloves (long) = 10 grams (about 1 1/4 table spoon)
3) Cinnamon (dar cheeni) = 20 g (about 2 table spoon)
4) Brown cardamom (bari ilaichi) = 15 g (about 1 table spoon of seeds)
5) Cumin seeds (zeera) = 10 g (about 1 1/4 table spoon)
6) Bay leaves (taiz patta) = 10 (about 1 1/4 table spoon)
7) Coriander seeds (sabit dhanya) = 5 g (about 1/2 table spoon)
Heat a heavy skillet on a medium flame and gently roast all ingredients, except cardamom, stir occasionally nd do not heat at high heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn of the flame and allow them to cool , after that, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, mortar and pestle or electric grinder. Store in an air-tight container in a cool, dark place.
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