CULT MEMBERS RECIPES

A -B -C -D -E -F -G -H -I -K -L -M -N -O -P -Q -R -S -T -U -V -X -Y -Z

If you are unsure about any spices or cooking terms used in any of these recipes then try useing this very helpful glossary. To return to this recipe after the glossary hit the BACK button on your browser.

GARAM MASALA Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

Ingredients

110g coriander seeds
110g cumin seeds
50g black peppercorns
30g cassia bark
30g cloves
30g cardamoms, brown
15g nutmeg
10g bay leaves
15g ground ginger

Method

Lightly roast all the inredients except the ginger in an oven at gas mark 3 (325C). Do not let the spices burn they should give off a light steam and release their aromas.
When they have started to release their aromas, about 10 minutes remove from the oven and allow to cool.
Once they are cool using a pestle and mortor or coffee grinder grind the spices to a powder.
Add spice mixture and ground ginger together mix thoroughly and keep in a airtight jar away from the sunlight and it will keep indefinitely.

<BGSOUND SRC="Huma.mid" LOOP="-1">

If you have any authentic Indian recipes that you would like to have included on the cult recipe pages please
E-Mail them to me

Return home