From e17fa6fea7554ab31344e43811d0609afca99cdc Mon Sep 17 00:00:00 2001 From: medusa Date: Tue, 20 Aug 2024 06:56:44 +0000 Subject: [PATCH] Add food_related/Garam_Masala.md --- food_related/Garam_Masala.md | 33 +++++++++++++++++++++++++++++++++ 1 file changed, 33 insertions(+) create mode 100644 food_related/Garam_Masala.md diff --git a/food_related/Garam_Masala.md b/food_related/Garam_Masala.md new file mode 100644 index 0000000..f3a2920 --- /dev/null +++ b/food_related/Garam_Masala.md @@ -0,0 +1,33 @@ +# 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