From b56963340483980a24b183624f5233db521d8506 Mon Sep 17 00:00:00 2001 From: Whisker Jones Date: Sat, 2 Aug 2025 19:40:49 -0500 Subject: [PATCH] Remove Garam_Masala.md to reset tracking --- food_related/Garam_Masala.md | 33 --------------------------------- 1 file changed, 33 deletions(-) delete mode 100644 food_related/Garam_Masala.md diff --git a/food_related/Garam_Masala.md b/food_related/Garam_Masala.md deleted file mode 100644 index f3a2920..0000000 --- a/food_related/Garam_Masala.md +++ /dev/null @@ -1,33 +0,0 @@ -# Garam Masala Blend - -## Ingredients: - -- 2 tablespoons cumin seeds -- 2 tablespoons coriander seeds -- 2 tablespoons cardamom seeds (from green cardamom pods) -- 2 tablespoons black peppercorns -- 1 tablespoon fennel seeds -- 1 3-inch cinnamon stick, broken into pieces -- 1 teaspoon whole cloves -- 1 teaspoon grated nutmeg -- 2 bay leaves -- 1/2 teaspoon saffron threads (optional, for luxury) - -## Instructions: - -1. In a dry skillet over medium heat, toast the cumin, coriander, cardamom, peppercorns, fennel, cinnamon, and cloves. Stir constantly until fragrant and lightly browned, about 2-3 minutes. Be careful not to burn the spices. - -2. Remove from heat and let cool completely. - -3. In a spice grinder or clean coffee grinder, grind the toasted spices along with the nutmeg, bay leaves, and saffron (if using) until you have a fine powder. - -4. Sift the mixture through a fine-mesh strainer to remove any larger pieces. - -5. Store in an airtight container in a cool, dark place for up to 3 months. - -## Usage Tips: - -- Use 1-2 teaspoons per dish, adjusting to taste. -- Add towards the end of cooking to preserve the delicate flavors. -- Bloom in hot oil or ghee to release maximum flavor before adding other ingredients. -- Experiment with the ratios to suit your personal taste preferences. \ No newline at end of file