A masala, in India, stands for a mixture of spices and herbs which is traditionally either store-bought or hand crafted at home. A staple ingredient in Indian cooking, masalas (each made using a particular combination of fresh and dry spices) make cooking curries and other dishes substantially easier. Garam masala, in particular, made from spices such as cardamom, cinamom and pepper, is widely used and imparts dishes with a pleasing, warm, aroma. Garam, as a matter of fact, means hot in Hindi.
Garam Masala
Ingredients:
6 gr cinnamon
6 gr de clove
6 gr de black pepper
2 gr cardamon seeds
1 bay leaf
3 gr coriander seeds
3 gr cumin seeds
How to make:
1. In a frying pan, heat the seeds, cloves and pepper until they are lightly roasted.
2. Place the roasted ingredients and the remaining spices in a food processor or coffee grinder and grind the ingredients until smooth and powdery.
3. Store the garam masala in a air-tight container and use it within six months.
Tip:
The recipe given above should serve as a guideline for anyone interested in making their own garam masala. However, feel free to add your own spices to the list above. Fennel seeds and mace, for example, work beautifully with the standard spices already mentioned.
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