Garam Masala Powder ( Home Made )

:: Garam masala, which means hot spice, is the Indian equivalent of the Indian and French herbes . The recipe changes from region to region in Whole India and world, with each household adding its own touch. As a rule, garam masala is added at the last step of cooking, almost like a fresh herb. If cooked too long, it tends to become bitter. Garam masala is available on some grocery store spice racks as well as in Indian and worldwide markets, but for the best flavor, toast and grind your from own hand ::

   Ingredients

   YIELDS ABOUT 3-4 CUPS:

 • 1 cinnamon stick (2-1/2 to 3 inches long) broken into pieces
 • 2 bay leaves 
 • 1/4 cup cumin seeds 
 • 1/3 cup coriander seeds 
 • 1 Tablespoon. green cardamom pods 
 • 2  Tablespoon  whole black peppercorns 
 • 2 teaspoon whole cloves 
 • 1 small dried red chile, stemmed 
 • 1/4 teaspoon  nutmeg (preferably freshly grated) 
 • 1/8 teaspoon  ground mace 

 How To Make ( Home Made Garam Masala Powder ):

First Heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin seeds darken to a deep, toasty brown color, 2 to 3 minutes—the spices may crackle and smoke a bit. Immediately transfer to a plate or bowl to cool. Add the nutmeg and mace, and grind the spices in a spice grinder to a fine powder, working in batches if necessary.

:: MY NOTES: 

Garam masala can be stored in an airtight container 

                         for up to 4 months ::


        ENJOY