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This is my happy spice. Roasting these spices must release endorphins in the body, because it always gives me a bit of happy when the fragrance begins to fill the house... Not a bad way to start cooking eh? Roasting garam masala is well worth the effort; in a dish it is simply DIVINE! Store the leftovers in an airtight container in the freezer, otherwise the garam masala will begin to loose its wonderful aroma within a day or two. Don't buy it from a bin or in a packet it won't be the same.

4 tsp coriander seeds
2 Tbsp cumin
1 Tbsp whole black peppercorns
4 (3inch) cinnamon sticks
1 tsp whole cloves
1 whole nutmeg
2 tsp cardamom seeds, without the pods

• Place the cardamoms separately on a small roasting pan.
• Place all the other ingredients on a baking tray.
• Roast them all at the same time at 275F.
• As the kitchen fills with the aroma of roasting spices, remove both pans from the oven, and let them cool.
• Peel the cardamoms, discard the pods, and retain the seeds.
• Chop the nutmeg into manageable pieces.
• Place all the spices in a coffee grinder or with mortar and pestle grind or pound them very fine. In a bind it can be wrapped in an old but clean kitchen towel and crushed with a hammer.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

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