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16-01-2007, 02:50 PM
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Garam Masala
I f you go "indian" in the kitchen and actually cook a curry from scratch you will not use a jar of ready made slop ever again I promise.
Its quick and easy too, I can make a Jalfreizi in 30 minutes from scratch. However to make it even better I make my own Garam Masala which means "hot mixture of spices". I use the following Kasmiri recipe originally taken from the "Curry Bible" and tweaked to my tastes, but feel free to vary the contents to your own personal taste. 20g cassia bark pieces 55g corriander seeds 50g cummin seeds 40g fennel seeds 30g black peppercorns 20g cloves 15g brown cardamoms 4 pieces mace 4 bay leaves 10g ground ginger Mix everything except the ginger in a pan and stir continuously as it heats up and once it steams take off the heat and put into a cold bowl. Do not burn it, if you do throw it away and start again. When cold, either grind in a morter and pestle or grinder until its as fine as you wish and then add the ginger. I use a bamix for this. Store in an airtight jar and make regularly to ensure it remains pungent. Enjoy
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Kindest regards, David. http://pigletsplots.blogspot.com/ updated Monday 28th April at 11.50hrs Last edited by pigletwillie : 16-01-2007 at 03:12 PM.     
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16-01-2007, 02:51 PM
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Nice one PW, but I suspect you've overdone the ginger Non?
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Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived. Ursula LeGuin http://www.etribes.com/madderbat
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16-01-2007, 02:55 PM
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you can put less in Madderbat, the original recipe calls for 5g but I added extras of others as well.
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Kindest regards, David. http://pigletsplots.blogspot.com/ updated Monday 28th April at 11.50hrs
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16-01-2007, 03:07 PM
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Quote:
I'm being a bit mean, but your recipe calls for 7g AND 10g of ground ginger! 
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Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived. Ursula LeGuin http://www.etribes.com/madderbat
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16-01-2007, 03:14 PM
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Well pointed out Jane, I cant read my own recipe, I originally used 7g and have since upped it to 10g but I put both in the recipe. Its ammended now though. Ta muchly.
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Kindest regards, David. http://pigletsplots.blogspot.com/ updated Monday 28th April at 11.50hrs
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16-01-2007, 03:27 PM
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No probs.
 Why is it though that every time I'm a bit cheeky to you my connection goes down? 
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Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived. Ursula LeGuin http://www.etribes.com/madderbat
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16-01-2007, 04:29 PM
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Cool, excellent recipe PW!! I love Garam Massala, use it all the time when making Indian foods!
I love spicy food, and almost always make my own, its soo easy and tastes soo much better too, cant wait to start cooking Indian and meditteranean foods with all those lovely fresh veg and herbs this year!!
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Blessings Suzanne (aka Mrs Dobby) 'Garden naked - get some colour in your cheeks'! The Dobby's Pumpkin Patch - a blogspot work in progress! Last updated - 4th July 2008 - Balance sheet + new piccies!
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16-01-2007, 04:49 PM
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You're absolutely right Piglet. I always use my own spice mixtures and make my own garam masala. I have any number of recipes for it, but I'll try yours since it comes with such a good recommendation. Thank you.
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16-01-2007, 09:44 PM
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Will have to try that one PW. Just starting to try making up my own spice blends. Cheers
CC
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23-01-2007, 09:15 PM
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Balti Garam Masala
Makes 75ml (5tbsp)
15ml (1tbsp) cumin seeds 15ml (1tbap) cardamom pods 5ml (1tsp) cloves 15ml black peppercorns 5cm (2") stick cinnamon broken in half 2 star anise 4 bay leaves 5ml dried mint leaves Gently roast all the spices taking care not to burn them. Cool Grind all the spices to a fine powder and store in an air-tight screw-top jar. ----- I have another one which is ready ground but this is heaps nicer. I also have good basic Chicken Balti and Balti sauce if anyone wants them.
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Bright Blessings Earthbabe If at first you don't succeed, open a bottle of wine.
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