It’s pouring rain outside and I am sipping hot spiced chai and enjoying the sumptuous aroma of a freshly made batch of garam masala. My house hasn’t smelt this good since a little village of scented candles I had in my fireplace caught fire and burned up in one glorious, scorching hot blaze.
I received Christmas early this year when my spice order from Philippe de Vienne arrived last week: vanilla beans, fenugreek leaves, tonka beans, coriander, and everything I needed to make garam masala. I use Vij’s recipe for this variable Indian spice blend and it includes cinnamon, black cardamom, cloves, cumin, mace and nutmeg. It’s an absolutely intoxicating combination, especially if fresh whole spices are used, and an integral part of Indian cuisine. I’m on a bit of an Indian kick these days and it’s possible I may soon be sharing some recipes that include garam masala.
So you may want to pick up the ingredients and make a batch of your own.
Your house will never smell the same...
1 ½ teaspoon black cardamom seeds (about 10 whole pods)
6 heaping tablespoons cumin seed
1 tablespoon pounded cinnamon sticks
¼ teaspoon ground mace
¼ teaspoon ground nutmeg
Place roasted spices, mace and nutmeg in a spice (or coffee) grinder and grind until the mixture has the consistency of store-bought ground black pepper. May be used right away. Will also keep in an airtight container for up to 6 months.
Makes ¾ cup
Recipe courtesy of "Vij's Elegant & Inspired Indian Cuisine"
Ed Note: This is my one hundredth post. Yay! Cheers, everyone!