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Yield:
1 Servings
Ingredients:
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Ghurum Masala ---------------- |
| 1/4 cup |
Black cardamon pods |
| 5 x |
Cinnamon sticks, broken up |
| 2 tbl |
Cloves |
| 1/4 x |
Nutmeg seed, grated |
| 1/4 cup |
Black peppercorns |
| 1/4 cup |
Caraway or cumin seed South Indian Ghurum |
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----------------- Masala ---------------- |
| 1/2 cup |
Green cardamon pods, husked |
| 2 tbl |
Black cardamon pods, husked |
| 3 x |
Cinnamon sticks, broken up |
| 1/4 cup |
Cloves |
| 1/4 x |
Nutmeg seed, grated |
| 1/4 cup |
Black peppercorns |
| 1/4 cup |
Cumin seed |
| 1/2 cup |
Coriander seed Mughal-Style Ghurum |
| |
----------------- Masala ---------------- |
| 1 cup |
Green cardamon pods, husked |
| 2 x |
Cinnamon sticks, broken up |
| 1/4 cup |
Cloves |
| 1 tbl |
Nutmeg, grated |
| 1/4 cup |
Black peppercorns Kashmir Style Ghurum |
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----------------- Masala ---------------- |
| 1 cup |
Green cardamon pods |
| 5 x |
Cinnamon sticks, broken up |
| 1/4 cup |
Cloves |
| 1/2 x |
Nutmeg seed, grated |
| 1/4 cup |
Black peppercorns |
| 1/2 cup |
Black cumin seed |
Instructions:
Instructions: 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 Jazzbels two fingers from jazzbel@batelnet.bs
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