Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Garam Masala
For those of you who missed it last time round, here’s a refresher on how to put together your own garam (warm) masala (spices), a component of, or a topping for your curry. It comes from friend Meeru Dhalwala, the culinary queen of Vij’s famed restaurant in Vancouver. The whole spices listed below are available from most Indian grocers. Meeru suggests that while you’re preparing your masala, it’s a good idea to close the bedroom and bathroom doors and to turn on the kitchen fan. Your call.
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
1 heaping tsp whole cloves
1 1/2 tsp seeds from approximately 10 whole black cardamoms (discard the shells)
6 heaping tbsp whole cumin seeds
1 tbsp pounded cinnamon sticks
1/4 tsp powdered mace
1/4 tsp powdered nutmeg
Method/Steps
1. In a heavy skillet or frying pan, heat the cloves, the black cardamom seeds, cumin seeds and cinnamon sticks on medium to high heat while constantly stirring. When the cumin seeds change to a darker shade of brown, remove from heat and let cool.
2. Once cooled, grind the whole spices, including the mace and nutmeg in a spice (or coffee) grinder. This recipe will make approximately 3/4 cup garam masala.
Store in a dark place, in an airtight jar for up to 6 months. If you use the same grinder for your coffee and the garam masala, make sure you clean out the grinder thoroughly before grinding coffee.
Wine and Spirits Match
Tip: Vij’s grinds either old white bread or sugar to clear the grinder of any Indian spice residues.