Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Chilli Prawn on January 24, 2007, 09:11 AM
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Here is the first one you can see how old it is ::), but you don't have to dry the stuff in the sun now ;D. The quantities are large so i will leave it to you to work out the ratios.
CP
KASHMIRI GARAM MASALA
Ingredients :
Fennel Seeds 125gms
Green Cardamoms 15gm
Bay leaves 15
Mace 10 petals
Whole Nutmeg 2
Black Cardamoms 125gms
Cinnamon 10gm
Cloves 15gm
Fenugreek Seeds 125gms
Aniseeds 125gms
Method :
Dry the aniseeds, green cardamoms, bay leaves, mace and nutmeg in the sun for a day. Roast the seeds of the black cardamom, cinnamon, cloves, fenugreek seeds and cumin seeds over a medium heat until they change their colour and emit a fried aroma.
Allow them to cool.
Add the remaining spices and grind them all together in to a fine powder.
Store in an airtight container.
This can be stored for at least 6 to 8 months in a cool dark place.