Recipes      














Gram Masala
(or Hot Mixture)

I use a recipe from Charmaine Solomon's - Indian Cooking for Pleasure
There are at least 6 different variations - the one I use is this

4  Tablespoons Coriander powder
2  Tablespoons Cumin powder
1  Tablespoon Black Pepper (ground)
2    Teaspoons Cardomom powder
1    Teaspoon Cinnamon powder
1    Teaspoon Clove powder
2    Teaspoons Nutmeg powder

I mix these spices bought from the local grocery store in powder form - this makes it very easy to make - It makes about a small bottle of Garam Masala which would then last me about 4 to 6 months.  The usual method is to use seeds and roast them and then grind them etc. etc. - too cumbersome and the result is not that different.







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