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