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South Indian Garam Masala

PostPosted: Sat May 17, 2008 5:08 pm
by johnfb
This is a blend of Garam Masala (one of probably 10,000 recipes for this blend) I use all the time and is seriously very good.
It comes from a fab book I have called 1000 indian recipes by Wendy Hobson, foulsham books. There are numerous blends in this book, like Mughal style Garam Masala and Kashmir style Garam Masala, but this is a personal fav.

South Indian Garam Masala

3 cinnamon sticks broken into pieces
50grm green cardamom pods, husked
2 tbsp black cardamom pods, husked
25grm cloves
25 grm black peppercorns
3 dried chillies
1/4 whole nutmeg grated
25grm cumin seeds
50 grm corriander seeds


Method:

Roast the spices in a pan for 4-5 minutes, moving all the time, until they go slightly darker in colour and aroma comes off them.
Remove the spices from pan and let cool.
Grind to a powder in a pestle and mortar or spice grinder.
Store in an airtight jar for 6 months.


John

Re: South Indian Garam Masala

PostPosted: Mon Sep 18, 2017 5:11 am
by shrin
I have gone to a south Indian store and I have bought garam masala, it is a bag of 300 gr, I will have for all my life :LOL: :LOL: but the case is that it comes in grain, are many little balls of spices and bay leaves, I think I
used it like that? ??? or grind it to
see those experts who tell me