Garam Masala [Indian spice]

In Hindi, garam means “hot and masala means “mixture.” It is a common blend of spices used for curries, rice, koftas and other traditional Indian reciped. However, you can use your imagination and create your own marinades and seasonings for chicken, fish and steak.

(picture source: http://en.wikipedia.org/wiki/File:Garam_Masala_new_2008-1.jpg)

Ingredients:

cumin seeds – 2 tbsp

coriander seeds – 2 tbsp

cardamom seeds – 2 tbsp (honestily, first time I made Garam Masala I didn’t have any, and it still turned out good)

black peppercorns – 2 tbsp

cinnamon stick, broken up – 1 stick (7-8 cm / 3 inch long)

garlic cloves, whole – 1 tsp

nutmeg, grated – 1 tsp

malabar leaves (a.k.a. Indian bay leaves) – 2-3 (optional)

saffrom – ½ tsp (optional)

Instrucitons:

1. Put the cumin, coriander, cardamom, peppercorns, cinnamon, cloves and malabar leaves (if you have any) in a dry heavy skillet over medium-high heat.

2. Toast, stirring occasionally, until hey turn a few shades darker and release a sweet smoky aroma (for about 10 minutes).

3. Cool completely

4. Transfer the mixture to a coffee grinder (or a spice mill) and grind until you obtain a powder.

5. Stir in the nutmeg and saffron.

6. It can be stored in an airtight container, in a cool, dry place, for 3 months. After 3 month it will start losing flavor (like all spices in general)