It feels like living on the edge , when you decide on the spur of the moment to grind a batch of fresh garam Masala , just an hour away from leaving for work. But once you're done , you have a song on the lips and a spring in your step.
Recipe for Garam Masala
50 gms Whole Dhania seeds/Coriander seeds
25 gms Jeera/ Cumin seeds
20 gms Dalchini/Cinnamon
10 gms Hari Elaichi/green Cardamom
10 gms Laung/Cloves
10 gms whole Kali mirch/ Black Pepper
25 gms Saunf/ Aniseed
10 gms Badiyan/Star aniseed
5 gm Tej patta / Bay leaf
25 gms dry Kashmiri Red or Byadgi Chillies
20 gms white Til/sesame seeds
1/2 Jaiphal/ nutmeg
Deseed the red chillies and discard the seeds and the stems. Open the cardamom pods and remove the seeds ( both seeds and skin will be used). Crush the nutmeg. Lightly roast all the masalas ( can be done together if done in a frying pan instead of Kadai) . Cool the whole spices before grinding to a fine powder. Store in an airtight jar .
This is a pretty mild version and the red chillies will give the dish a lovely colour.
