3 tblsp grated Coconut (Nariyal)
1 tblsp Sesame seeds (Til)
2 tblsp Mustard seeds (Rai/Sarson)
1/4th tsp Saffron (Kesar) threads
1/4th cup green Pepper corns (Kalimirchi)
1/4th cup White Pepper corns
2/3rd cup Green bruised Cardamom (Elaichi) pods
3/4th cup Cumin Seed (Jeera)
1/4th cup ground Nutmeg (Jaiphal)
1 tblsp Sesame seeds (Til)
2 tblsp Mustard seeds (Rai/Sarson)
1/4th tsp Saffron (Kesar) threads
1/4th cup green Pepper corns (Kalimirchi)
1/4th cup White Pepper corns
2/3rd cup Green bruised Cardamom (Elaichi) pods
3/4th cup Cumin Seed (Jeera)
1/4th cup ground Nutmeg (Jaiphal)
How to make garam masala:
- Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
- When the spices give off the fragrance allow to cool slightly.
- Then grind finely in an electric grinder.
- If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
- Store it in an airtight container for up to 3 months.
- Make sure you always close the lid tightly after use.
3 comments:
Jumaldan tsillit, ingverit ja küüslauku ja üldse korralikke maitseaineid. Aga ma ei ole jõudnud enda jaoks välja selgitada, milline maitseaine mulle india köögi juures ei meeldi ja seetõttu ei arva midagi ka India köögist. Kas see on kurkum või midagi muud, aga kui ei maitse, siis ei maitse. Nagu vaniljegi
fenkol äkki? kardemon? kurkum ei domineeri üldiselt.
kusjuures - oled sa õiget india toitu üldse saanud? poe mainstream-maitseained on sellest väga kaugel. samuti ka ntx mõned restoranid, kes väidavad end india toitu pakkuvat.
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