1 tbsp cardamom seeds
A 2 inch (5cm) stick of cinnamon
1 tsp black cumin seeds
1 tsp whole cloves
1 tsp black peppercorns
? of an average-sized nutmeg
Finely grind all the spices together and store in an air-tight jar in a cool dark place
ANOTHER RECIPE USES RATHER MORE INGREDIENTS AS FOLLOWS:
1 tsp coriander seeds
1tsp cumin seeds
? a dried chilli
? tsp nutmeg
1 tsp black peppercorns
1tbsp cardamom pods
1 tsp cloves
1 tsp fennel seeds
1 fairly large bayleaf
Remove the seeds from the cardamom pod and if you don’t want a hot mix, the seeds from the dried chilli. As before, grind finely and store carefully.
If you often cook in a hurry, you may want to have a pre-prepared curry powder to hand so make some of your own as store as for Garam Masala. Don’t make too much at a time as it will lose its flavour.
1 tsp coriander seeds or coriander powder
Dried chillies or chilli powder to taste.
1 tsp cumin seeds or cumin powder
? tsp garlic powder or garlic salt
? tsp salt (omit if using garlic salt)
1 inch (2.5cm) cinnamon stick or 1 tsp cinnamon powder
1 large bayleaf
? tsp cloves
Seeds from 8 cardamom pods
1 tsp black peppercorns or powdered black pepper
If you are using whole spices, you will need an electric grinder, but if you are using powdered ingredients, just mix them together in a bowl or jar and store as before
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