This garam masala recipe is very simple. You really cannot beat making your own masala spice mix. When you realise how easy it is you’ll never use “curry powder” again.
Garam Masala Ingredients
200g of cumin seeds
50g of corriander seeds
50g of ground peppercorns
3 cardamom pods
1 thumb size piece of ginger
1/4 teaspoon of cinnamon
4 cardamom pods (squashed)
5 bay leaves
a pinch of slat
1/2 teaspoon of nutmeg
Method
Place all the incredients into a spice grinder or pestle and mortar and grind until they form a fine powder. Use the mixture as a base to any dish. The garam masala is usually adde to the frying pan at the start of the dish alongside some onions, prior to any other vegetable or meat being added.
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This spiced tea recipe is a simple recipe to make however it makes a truly authentic Indian spiced tea or chai.
Spice Tea Ingredients
4 tea bags
2 teaspoons of sugar (raw if possible)
2 teaspoons of honey
2 whole cloves
4 teaspoons of freshly chopped ginger
1/4 teaspoon of cinnamon
4 cardamom pods (squashed)
black pepper to season
5 cups of water
2 cups of whole fat milk
Method
Place all the ingredients except the milk, into a saucepan and slowly bring to the boils stiring occasionally. Once boiling add the milk and bring back to the boil. Then serve.
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Ingredients
2 tablespoons of olive oil
1/2 teaspoon of salt
a liberal splash of tabasco
black pepper
1/2 teaspoon of chili powder (HOT)
500 grams of halved pecans
Method
Warm the oil and tabasco in a pan then add the pecans, salt and pepper. You can also add in the chili powder just as you remove from the heat. Stir well so all of the pecans are coated in the spicy mixture.
Next simply roast in an oven at about 200 degreed for about 10 minutes, until the pecans take on a nice dark brown colour. Cool before serving.
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