How to Make Your Own Garam Masala and Add Fab Flavours to Your Indian Cooking
28th April 2016 -- Issue #78
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Garam Masala Recipe
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Homemade Garam Masala Mix
Making your own garam masala is ideal if Indian food is on the menu. And this easy-to-make homemade blend of traditional spices is just the thing for seasoning and flavouring your dishes to perfection.
Makes about 7 tbsp
3 tbsp coriander seeds
2 tbsp green cardamom pods
1 tbsp chili powder
1 tbsp fenugreek seeds
4 tsp black peppercorns
4 tsp cumin seeds
2 tsp fennel seeds
2 tsp cloves
2 tsp ginger powder
1 x 3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
That's all there is to it!
- Break up the cinnamon stick
- Grind the cinnamon pieces along with the whole coriander, fenugreek, fennel, cloves, peppercorns, cumin and cardamom pods
- Sieve into a bowl
- Finally, stir in the chili and ginger powders
Store in an airtight container out of direct sunlight. Use within 3 months.
Click here for a large collection of my other homemade masala recipes.
Note: You could dry toast the peppercorns,
cumin, cardamom pods, fenugreek and cloves for a few minutes prior to grinding for even more flavour.
See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com