Ayurvedic Healing Cuisine by Harish Johari

Author:Harish Johari
Language: eng
Format: epub
Publisher: Inner Traditions / Bear & Company
Published: 2012-05-31T16:00:00+00:00

Yield: 2½ tablespoons

In addition to the spices used in this recipe, garam masala can also include onions, ginger, salt, and green cardamom. Ingredients vary in different parts of India. A small amount of the mixture below, which is called for in many recipes in this book, should be added after the dish has been removed from the heat.

seeds of 1 black cardamom pod

8 whole black peppercorns

4 whole cloves

1 cinnamon stick (2 inches long), broken into small pieces

¼ teaspoon ground nutmeg

1 teaspoon ground cumin

1 teaspoon ground coriander

Clean and prepare the spices and combine them in a bowl.

In a frying pan, dry-roast half of the spice mixture over low heat until the spices are lightly browned and fragrant. Combine the unroasted spices with the roasted spices and grind in a mortar or electric grinder.

Store the Garam Masala airtight in a glass jar and use whenever called for in a recipe. This mixture will keep for 2 to 3 months without losing its flavor and aroma, but it is best to prepare small amounts and consume within one week.

The following four masala recipes are for making large quantities to store. Preparing masala in advance can make “fast food” cooking very simple. Small quantities of these masalas can also be taken on trips and to restaurants. It’s an easy way to make any meal tastier, more digestible, and healthier. Often these masalas can be found ready made in

Indian groceries. They are not fresh, however, as they are shipped from India.

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