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
Food historians have proved the existence of recipes back into history, at least as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, early cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans made use of many different aromatic flavours, including some familiar names such as bay, fennel and dill. As our culinary historical trip moves to more modern times there are a couple of interesting books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is served today, but rather accounts of the types of meals cooked for the rich and powerful of that time. In the 15th century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in recipe publications, some of which are now in private cookery archives. By the arrival of the twentieth century, recipe publications are in great demand, mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Madhur's Garam Masala recipe.
