1 tbsp cardamom seeds, whole not pods
1 cinnamon stick, 2 inch
1 tsp black cumin seeds
1 tsp cloves, whole
1 tsp black peppercorns
1/4 nutmeg, average size
Directions
" "Garam marsala" means "hot spices" and is generally added to foods
near the end of cooking or as a garnish. This homemade version is
superior to store bought, which is usually heavy on the cheaper
spices and not as fresh. Make this in small quantities so that it
stays fresh. Cardamom seeds (not pods) available in East Indian food
stores, are used here as they give a more delicate taste. Regular
cumin seeds can be substituted for the black cumin seeds." Place
ingredients in clean electric or spice grinder. Turn machine on 30 to
40 seconds or until spices are finely ground. Store in small jar with
tightly fitted lid. Keep away from heat and sunlight. MAKES ABOUT 3
TABLESPOONS
Servings: 1 servings
Madhur's Garam Masala Recipe brought to you by Recipe Ideas
Categories: Indian; Spice Mix
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the distant past, certainly as far back as early Egypt, and possibly even further. However, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move on, we find two interesting recipe books which date from the fourteenth century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is popular today, but rather descriptions of the types of food enjoyed by the rich and powerful of the time. By the arrival of the 20th century, cooking publications were in high demand, mostly due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Madhur's Garam Masala recipe.
