"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Thursday, 7 June 2012

Garam Masala (Indian Spice Powder)

Garam Masala(Hot mixture literally translated) powder is easy to make and you can make it ahead of time. Some people do not add the dry red chilis but I prefer it. Easy way to remember it is the 6 'Cs': Cloves, Cardamom, Cinnamon, Cumin, pepper Corns, dry red Chilies or the 5 'Cs' if you want to avoid the Chilies.

 Grind the following to a dry powder: 

  • 2-3 cloves
  • 1-2 cardamom (skinned)
  • 1” piece cinnamon
  • 2-3 pepper corns
  • 1 tsp black cumin seeds (jeera)
  • 1-2 piece of dry red chilies. (tops off)


 Tip: You can make this dry mix ahead of time and store for 3-4 weeks in room temperature.
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2 comments:

  1. Hotel Management entrance exam 201629 February 2016 at 13:15

    I came across your blog while looking for some Indian food blogs and liked a lot. How amazing! I will keep an eye on your post.

    ReplyDelete
    Replies
    1. Georgina K.2 March 2016 at 11:28

      Thank you so much. Wish you left your name :)

      Delete

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