How To Blend Spices
- “Roast, Mill, Cook!” Recipe Book
- Sri Lankan Beef Curry
- Organic Artisanal Tandoori Chicken Masala
- Spicy BBQ Poultry Marinade
- Classic Garam Masala Spices - Mixed Vegetable Curry
- Fresh Chai
- Shepherd's Pie
- Dahl / Lentil Curry (GF)
- Sri Lankan Chicken Curry
- Aromatic Yellow Rice (GF)
- Kashmiri Garam Masala
- Tandoori Chicken
Fragrant Garam Masala
This delicate blend is the perfect complement to vegetable dishes, and a great recipe for learning to roast your own spices and mill your own blends. Mace adds a slight sweetness and a warm fragrance that gives the blend its name.
3 3-inch-long sticks Ceylon cinnamon, broken into 1/2-inch pieces
2 teaspoons Ceylon cardamom
1 teaspoon Ceylon cloves
1 teaspoon blades of Ceylon mace
- In a dry skillet over low heat, roast cinnamon pieces until dark brown and fragrant, about 2 to 3 minutes. Transfer to small bowl.
- Repeat roasting process with remaining spices in separate batches, transferring roasted spices to same bowl and allowing to cool.
- Add all roasted spices to mill and grind to fine powder. (See milling instructions)
- Transfer Fragrant Garam Masala to airtight container and store indefinitely in cool, dark, dry place.
Peppers and Cauliflower
Made with Fragrant Garam Masala
Serving Suggestions: Steamed rice or Indian flatbreads, such as naan or chapatis, are appropriate accompaniments to this dish.
With it’s millions of mostly vegetarian Hindus, India has a long tradition of exciting meatless dishes, many of which have been adopted by Americans looking to enliven their own vegetarian diets. Here’s a great addition to the repertoire.
1/4 cup vegetable oil
1 tablespoon black mustard seeds
1 large onion, sliced
2 garlic cloves, crushed
2 green chilies, finely chopped
1 cauliflower, cut into small florets
1/2 teaspoon Ceylon turmeric
1 teaspoon Fragrant Garam Masala (see recipe above)
1/4 cup water
1 red bell pepper, cored, seeds removed, sliced
1 green bell pepper, cored, seeds removed, sliced.
1 tablespoon finely chopped cilantro
- Heat oil in heavy large saucepan over high heat. Add mustard seeds; cover pan with lid or splatter screen and heat until seeds have popped.
Add onion and cook until soft and golden, about 8 minutes.
- Stir in garlic, chilies and cauliflower; cook about 5 minutes, stirring occasionally.
- Stir in turmeric and Fragant Garam Masala and cook 1 minute, stirring constantly.
- Reduce heat to low, add water, cover and cook until cauliflower is almost tender, about 10 to 15 minutes.
- Add peppers and cook until soft, about 3 to 5 minutes. Season with salt and pepper. Garnish with cilantro. Serve.