link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: Garam Masala Powder

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Wednesday, September 11, 2002

Garam Masala Powder

Garam Masala Powder
3 tsp coriander seeds
1 tsp cumin seeds
1 tsp Fennel seeds
7 peppercorns
4 cloves
2 green cardamoms (elaichis)
4-5 cinnamon sticks
1 bayleaf
Roast all the ingredients in a kadhai(wok), until you get the aroma of the spices

Allow it to cool down, then grind it into a fine powder in a mixie. Allow it to cool down and store in an airtight container. You can keep this garam masala for months in an airtight container.

If you want a larger quantity of this you can increase the proportion of the above ingredients in the same ratio.

This Garam Masala can be used for North Indian dishes, gravies, and for the filling in samosas, usal, patra etc.

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