Make Your Own Garam Masala Mix and Add Fabulous Flavours to Your Indian Dishes
18th May 2017 -- Issue #101
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 Powder
This easy to make Punjabi masala is the perfect mix of spices for adding traditional flavours and fab aromas to your homemade Indian dishes.
Makes about 8-9 tbsp
4 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp chili powder
1 tbsp allspice berries
4 tsp black peppercorns
2 tsp ginger powder
2 tsp ajwain seeds
1 tsp whole cloves
1 whole nutmeg
2 x 3 inch cinnamon sticks
8-10 green cardamom pods
tbsp = tablespoon
tsp = teaspoon
- Break up the cinnamon stick and grate a teaspoons worth of nutmeg
- Grind the cinnamon pieces along with the cardamom pods, cumin, coriander and ajwain seeds, peppercorns, cloves and allspice berries
- Once ground, add to a bowl
- Finally, add the grated nutmeg and chili and ginger powders to the bowl and combine thoroughly
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Note: You could dry toast the peppercorns, cloves, allspice and
coriander and cumin seeds before grinding. This really brings out their flavours and aromas!
See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.
Click here to see lots more of my homemade masala blends.
Note: Apologies for the lack of newsletters recently. I've just finished proof reading my Kindle spice mix book! A lot harder task than I thought. Anyway, it is done and uploaded to Amazon, and once I finish doing the description it'll be live THIS WEEK. I'll send a newsletter once it is all done.
Spice Magic - Recipe Book
I've reduced the price to only $3 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
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