Wednesday, October 04, 2006

When You Don't Have Any Garam Masala

GARAM MASALA
Scintillating blend of toasted ground spices that originated in northern India. Many variations exist. Garam masala is added to a dish toward the end of the cooking or sprinkled on top just before serving.

If you don't have it
Substitute 1 tbsp garam masala with:
1 tbsp Homemade Basic Garam Masala: Combine 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp black peppercorns, 1 tsp cardamom seeds (scraped from pods), 1/2 tsp whole cloves, and two 3-inch cinnamon sticks (broken into pieces) in a skillet. Toast over medium heat, shaking often, until fragrant, about 3 minutes. let cool, then grind in a spice grinder. Makes about 1/4 cup.

To save time
Substitute 1 tbsp garam masala with:
1 tbsp Homemade Quick Garam Masala: Combine 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground cardamom, 1/2 tsp ground black pepper, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Toast spices just before using. Makes about 1 tablespoon.
I know which one I'd do ... the quick version ... although I'm sure the other with whole spices is much superior. That's just how lazy I am, what can I say?
Tags:Food

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