For a bit of fun, just had a quick go at making a small amount of GM.
Had a look at a few recipes and chose this one, as it didn't contain coriander seeds (which I'm out of anyway).
I did make a couple of changes/additions (in brackets) to suit my store cupboard.
Oh and I really like Panch Poran, and noticed some of its ingredients were used in some GM recipes I found, so added a some of that.
Garam Masala
Makes approx 3 Tbsp.
1.5 Tbs black peppercorns
3/4 Tbs black cumin seeds (1 heaped tsp normal cumin + 1 tsp panch poran)
1.5 tsp whole cloves
4 large brown caradmon pods (5 small green pods)
2 inch stick of cinnamon (cassia)
1/2 a whole nutmeg
2 star anise
(2 small bay leaves (fragrent Asian not the European errrr ones)).
Gently roast all spices in pan, break into small pieces, remove seed from pods and grind everything to a fine powder in a coffee or spice grinder. Sieve and store in a tightly lidded small jar.
Lovely aroma, and from a quick, finger dip, taste test, had much sweeter and smoother taste than the only GM I have left (Fiddes Payne).
Be interesting to have a go at cooking with it now.
As an afterthought on my Boiled whole spice idea.
I might make a small amount, as an experiment, probably using the same ingredients as the GM, and freeze it in ice cube trays. Then can add it to defrosted base or curries when required.
Not actually sure if this would be any different to just adding the GM, but whole spices would be more boiled in a base, rice and potato cooking.
Martin
Had a look at a few recipes and chose this one, as it didn't contain coriander seeds (which I'm out of anyway).
I did make a couple of changes/additions (in brackets) to suit my store cupboard.
Oh and I really like Panch Poran, and noticed some of its ingredients were used in some GM recipes I found, so added a some of that.
Garam Masala
Makes approx 3 Tbsp.
1.5 Tbs black peppercorns
3/4 Tbs black cumin seeds (1 heaped tsp normal cumin + 1 tsp panch poran)
1.5 tsp whole cloves
4 large brown caradmon pods (5 small green pods)
2 inch stick of cinnamon (cassia)
1/2 a whole nutmeg
2 star anise
(2 small bay leaves (fragrent Asian not the European errrr ones)).
Gently roast all spices in pan, break into small pieces, remove seed from pods and grind everything to a fine powder in a coffee or spice grinder. Sieve and store in a tightly lidded small jar.
Lovely aroma, and from a quick, finger dip, taste test, had much sweeter and smoother taste than the only GM I have left (Fiddes Payne).
Be interesting to have a go at cooking with it now.
As an afterthought on my Boiled whole spice idea.
I might make a small amount, as an experiment, probably using the same ingredients as the GM, and freeze it in ice cube trays. Then can add it to defrosted base or curries when required.
Not actually sure if this would be any different to just adding the GM, but whole spices would be more boiled in a base, rice and potato cooking.
Martin
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