Ingredients
Coriander seeds - 2 tbsp
Cumin seeds - 2 tbsp
Black peppercorns - 1 tbsp
Jeeravan/Shahi jeera - 1 tbsp (optional)
Cloves - 1 tbsp
Nutmeg - 2-3 pieces
Bay leaves - 2-3
Small cardamom - 10-12
Big cardamom - 5-6
Cinnamon - 2-3 pieces
Mace - 2-3 pieces
Fennel seeds - 1 tbsp (optional)
Method
Prepare all the spices - Collect all the spices and make sure they are fresh and dry.
Roast - In a heavy bottomed kadhai or pan, dry roast all the spices on medium flame. Roast it for 3-5 minutes till they start releasing the aroma.
Cool - Remove the roasted spices from the flame and allow them to cool completely.
Grind - Put the cooled spices in a mixer or grinder and make a fine powder.
Sieve - If desired, sieve the mixture to remove the larger pieces and make the masala smooth. Then you can grind the bigger pieces again to get them all smooth
Store - Store the garam masala in an airtight container in a cool and dry place. This garam masala will retain its freshness for about 3-4 months. You can use it in various Indian recipes like curries, sabzi, dal, and biryani.
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