Masala And Marinade – Nepali Garam Masala (Nepali Food Recipe)
(General-Purpose Spice Blend)
INGREDIENTS:
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cardamom seeds
- 2 tablespoons black peppercorns
- 1stick cinnamon
- 1 teaspoon whole cloves
- 1 teaspoon timur peppercorns (Szechwan pepper)
- 1 teaspoon grated nutmeg
- 1 teaspoon ground dried ginger (optional)
DIRECTIONS:
- Heat a dry heavy skillet over medium heat.
- Put the cumin, coriander, cardamom, black peppercorns, cinnamon, cloves and timur peppercorns.
- Toast the spices, stirring constantly, until they turn darker and release an earthy, smoky aroma, about 7-10 minutes.
- Do not toast the spices over high heat as to avoid rapid burning.
- Reserve in a large plate and spread out to cool.
- Transfer the toasted spice mixture to a spice grinder and grind to a powder.
- Stir in the nutmeg and ground ginger.
- Store in an airtight container.
Source:http://nepalicooking.tripod.com/masala.htm
Author: Tulsi Regmi