Wednesday, February 3, 2010
If you go through Indian cook books you will see time and again introductions or foot notes stating that there is no exact measurement for cooking but you play by ear. Well, as much as it is true when I started cooking I found this axiom quite difficult to follow. Thereof, this recipe is an ambitious one trying to get down to exact measurements. This masala works well for me and depending on my dish I sometimes add a black cardamom, bayleaf or star aniseed as needed.
I am hope you will enjoy the freshly ground garam masala.
Fennel Seeds - 1 Cup
Cinnamon - 3 - 5 nos, 2 inch piece
Cardamom - 1/4 cup
Cloves - 1/4 cup
Whole black pepper - 1 tbspn
1. Heat a pan and add each ingredient and stir for a couple of minutes and move into a plate
2. Powder all of them together and let it cool
3. Save it in a air tight container.
You can use this as your basic masala for egg curry, chicken curry, vegetable curry etc and also throw in other whole masala depending on the dish.
We are participating in the JFI: Fennel seed event run by Siri started by Indira. Please click on the links to see for yourself and participate.