Ghurum masala- recipe collection

Yield: 1 Servings

Measure Ingredient
\N \N ---Ghurum Masala---
¼ cup Black cardamon pods
5 \N Cinnamon sticks; broken up
2 tablespoons Cloves
¼ \N Nutmeg seed; grated
¼ cup Black peppercorns
¼ cup Caraway or cumin seed -South Indian Ghurum Masala---
½ cup Green cardamon pods; husked
2 tablespoons Black cardamon pods; husked
3 \N Cinnamon sticks; broken up
¼ cup Cloves
¼ \N Nutmeg seed; grated
¼ cup Black peppercorns
¼ cup Cumin seed
½ cup Coriander seed -Mughal-Style Ghurum Masala---
1 cup Green cardamon pods; husked
2 \N Cinnamon sticks; broken up
¼ cup Cloves
1 tablespoon Nutmeg; grated
¼ cup Black peppercorns -Kashmir Style Ghurum Masala---
1 cup Green cardamon pods
5 \N Cinnamon sticks; broken up
¼ cup Cloves
½ \N Nutmeg seed; grated
¼ cup Black peppercorns
½ cup Black cumin seed
½ cup Aniseed or fennel seeds

Roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original colour. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke. Rewmove the spices from the pan and grind them to a fine powder in a coffee grinder. Store in an airtight jar for up to 6 months. Pecked by Jazzbel's two fingers from jazzbel@...

Recipe by: The classic 1000 Indian Recipes Posted to Bakery-Shoppe Digest V1 #237 by "Jazzbel" <jazzbel@...> on Sep 14, 1997

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