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16-01-2007, 03:50 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
__________________ Kindest regards, David. http://pigletsplots.blogspot.com/ updated - Sunday 19th at 2100hrs Last edited by pigletwillie; 16-01-2007 at 04:12 PM.      |
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16-01-2007, 03:51 PM
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| Nice one PW, but I suspect you've overdone the ginger Non? 
__________________ 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, 03:55 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.
__________________ Kindest regards, David. http://pigletsplots.blogspot.com/ updated - Sunday 19th at 2100hrs |
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16-01-2007, 04:07 PM
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| Quote:
I'm being a bit mean, but your recipe calls for 7g AND 10g of ground ginger! 
__________________ 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, 04:14 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.
__________________ Kindest regards, David. http://pigletsplots.blogspot.com/ updated - Sunday 19th at 2100hrs |
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16-01-2007, 04:27 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? 
__________________ 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, 05:29 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!!
__________________ 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 26th November2008 - more new piccies! |
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16-01-2007, 05:49 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, 10:44 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, 10:15 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.
__________________ Bright Blessings Earthbabe If at first you don't succeed, open a bottle of wine. |
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05-09-2008, 02:31 AM
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| Excellent recipes, Ill look out the one i use. I have been cooking indian food for some years. Well perhaps best described as indian style. i have found it difficult to get good indian food cook books. i have a couple but if anyone has any references id appreicate them. i spend a lot of time in dubai for work and you may know they have a large ex pat community from the indian sub-continent. it has really spoilt me for indian food, as now i dont really think of my local takeway as proper indian food. I have some indian colleagues in dubai who keep daring me to cook for them but i dont have the nerve!!! One good thing though is that spices are dead cheap in dubai and i often bring back a load in my suitcase. glenn Last edited by Glenn Uk; 06-09-2008 at 10:18 AM. |
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05-09-2008, 11:25 AM
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| There's some interesting recipes here: Curry Recipes from Natco Online We tried this the other day, I enjoyed it more after adding some yoghurt to the leftovers next day. Leek & Potato Curry Recipe
__________________ Manda. "Wouldn't it be nice For maybe an hour To not have a care." |
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12-09-2008, 09:54 PM
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| the garam masala recipe i use is : 1 tablespoon cassia bark 1 tablespoon cardamon pods 1 teaspoon whole cloves 3 teaspoons cumin seeds 2 teaspoons black peppercorns dry fry for 1 - 2 minutes, leave to cool then grind up. I tihnk its really nice and aromatic. |
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