Curry Recipes Online

Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: h4ppy-chris on June 13, 2012, 05:12 PM

Title: supreme whole garam masala here is the recipe for you.
Post by: h4ppy-chris on June 13, 2012, 05:12 PM

I bought a 100g pack today and sat there and separated them then weighed um yes i know am sad  :-\


24g     coriander seed
61g     cumin seed
3g       whole cloves
1.5g    bay leaves
3.5g    cinimon / cassia stick
3.5g    black pepper corns
3.5g    green cardemoms pods black cardemoms (i only found black cardemoms)

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: Naga on June 13, 2012, 08:39 PM

Quote from: h4ppy-chris on June 13, 2012, 05:12 PM

...um yes i know am sad...

...but h4ppy too! :)

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: loveitspicy on June 13, 2012, 09:54 PM

Hey h4ppy-chris

commendable job!!

The shortage of green cardamoms is probably due to how expensive they are - and the darker cardamoms give nearly the same flavour.

best, Rich

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: StoneCut on June 14, 2012, 06:40 AM

Excellent, many thanks.

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: Unclefrank on June 14, 2012, 09:58 AM

Hi H4ppy-chris the cardamom you mention are they the big black cardamoms or the small black seeds from the green cardamom.

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: h4ppy-chris on June 14, 2012, 02:29 PM

Quote from: Unclefrank on June 14, 2012, 09:58 AM

Hi H4ppy-chris the cardamom you mention are they the big black cardamoms or the small black seeds from the green cardamom.

hi Frank they where big black cardamoms no small black seeds at all. all the ingredients listed was what was printed on the packet.
i ground them up then sieved them and used it last night, really good stuff at 67p for 100g pack.

here's the pix of it ;)
(http://farm8.staticflickr.com/7098/7371653716_e2a13fe81c_c.jpg)


(http://farm8.staticflickr.com/7233/7186423169_0692ebfc08_c.jpg)

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: Unclefrank on June 14, 2012, 04:11 PM

Cheers H4ppy-chris also the bay leaf was it this

 http://en.wikipedia.org/wiki/File:Bay_leaf_pair443.jpg (http://en.wikipedia.org/wiki/File:Bay_leaf_pair443.jpg)

OR
This

http://en.wikipedia.org/wiki/File:Indian_bay_leaf_-_tejpatta_-_indisches_Lorbeerblatt.jpg (http://en.wikipedia.org/wiki/File:Indian_bay_leaf_-_tejpatta_-_indisches_Lorbeerblatt.jpg)

I ask because i have got some Whole Garam Masala Mix and sometimes you have different type of bay leaf in. Wanted to know if there is a big difference in taste when all ground together.
Haven't got time to ground my own because of a new kitchen been fitted soon.
Thanks.

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: h4ppy-chris on June 14, 2012, 04:30 PM

the first one frank  http://en.wikipedia.org/wiki/File:Bay_leaf_pair443.jpg (http://en.wikipedia.org/wiki/File:Bay_leaf_pair443.jpg)
"Wanted to know if there is a big difference in taste when all ground together." I would not say a big difference but is defo  better than pre ground. it's the way to go for me i thinks i will tweak it not sure how yet.  :-\

Title: Re: supreme whole garam masala here is the recipe for you.
Post by: JerryM on June 17, 2012, 10:35 AM

h4ppy-chris,

almost missed this post. real interesting stuff.

well impressed on your grey cells.

i'm effectively working on the same in my oil post. quite interesting to see the %. i also feel i might have to invest in some little scales too as it would remove all the faffing between weight and volume.

the Cinnamon/cassia is re assuring - i'd not been sold on the cassia being needed but felt from the trials it's more like the cinnamon that's not needed. i've settled on using both which i think the picture is suggesting (2:1 cinnamon to cassia by volume).