One of my readers recently asked me for the recipe of garam masala. This recipe has been handed down in our family for generations. I googled garam masala recipes and found 101 different combinations. Some have have cumin , some coriander seeds, dry ginger, some all three!
Garam means hot, but in this case it is nothing to do with temperature, food is divided into hot and cold (Ayurvedic), dependent on the effect the particular food has on you and your health.
Chachi makes about half a cup which last for ages as apparently the secret is to use it very sparingly, about a quarter of a teaspoon per litre. We mainly add it to meat dishes.
Garam means hot, but in this case it is nothing to do with temperature, food is divided into hot and cold (Ayurvedic), dependent on the effect the particular food has on you and your health.
Chachi makes about half a cup which last for ages as apparently the secret is to use it very sparingly, about a quarter of a teaspoon per litre. We mainly add it to meat dishes.
- 1 cup cinnamon sticks
- 1/4 cup cardamom pods
- 1 tablespoon whole cloves
- 1 tablespoon black peppercorns
- 1/2 grated nutmeg
Grind the above in a coffee grinder, used solely for this purpose.
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