Ingredients
- Cardamom pods-1/4 cup
- Cloves-1 tbsp
- Cinnamon stick- 3 nos( 2" piece)
- Fennel seeds-1/2 cup
- Black pepper- 3 tbsp
- Star anise- 2 nos
- Nutmeg- 1 no
- Mace- 4 nos
Method
- Heat a non stick pan and add all the ingredients and dry roast it for about 2 minutes on a medium low flame.Allow this to cool slightly.
- Grind this to a coarse powder using a blender.Store it in an airtight container.
This looks like a wonderful recipe and I can't wait to try this as soon as my current supply is used up. The pictures are lovely, also!
ReplyDeleteAwesome clicks.I loved the light pattern and each composition so so much..aesthetic.
ReplyDeleteawesome photos, love it!
ReplyDeletebeautiful clicks. nothing like homemade spice powder. your garam masala recipe is very good.
ReplyDeleteAwesome clicks...Spice powder looks beautiful in that light...
ReplyDeletevery nice clicks
ReplyDeletewow...useful post.....fabulous clicks...
ReplyDeletei love ur pics... they are awesome.. specially love that garam masala tag...
ReplyDeletejust loved the clicks...just awesome!!!
ReplyDeletebeautiful picture.. awesome
ReplyDeletesuperb clicks,I too make the home made version..love the flavor & aroma!!
ReplyDeleteOngoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies
Love the clicks. They look so exotic :) Indian spices are the best and love the garam masala flavoring in any food.
ReplyDeletelooks so aromatic... love the clicks!!
ReplyDeleteI see that you don't add any red chili which is why the color is so diff from what I make. The photos are absolutely gorgeous.. the dark mood with the green tint and that rustic card .. gorgeous!
ReplyDeleteWOW! What exquisite photos! They are BEAUTIFUL to look at. What kind of camera do you use? Also did you have additional lighting set up to capture the depth of color?
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very useful post..thanks for sharing.. .awesome clicks
ReplyDeleteThank you all for your lovely comments...
ReplyDelete@Teresa.. i use a nikon D 3100.. i usually set up the food close to my dining room window,and shoot mostly during the mid of the day...
Thank you all!!
Vidya
Hey, first time here...beautiful clicks and great post....happy to follow u.
ReplyDeleteIs the nutmeg supposed to be nos as well? And does that mean one whole nutmeg? I think that is what nos means?
ReplyDelete@ Hardy Party
DeleteYeah!! you are supposed to use one whole nutmeg for the above mentioned quantity.
Vidya
I'm very motivated to try it!
ReplyDeleteHave still some questions though:
Cardamom pods, Star anise:
> roasting the whole pods, or take out seeds?
Thanks for advice!
Helloo!!sorry for the delay ..okie..
DeleteYou don't have to take out the seeds...just use the whole pods...
happy cooking
Vidya
Hello Vidya,
ReplyDeleteLong time lurker here, thank you so much for your recipes. They look as well as taste good.
Noticed that you are using good (true) cinnamon. Mostly what I have seen around are Cassia barks.
Whats the difference between nutmeg and mace? 'Jaathipathri' - ground strands from inside the fruit ithil ethaanu?
Also: Tip, Just pulse the mixture once so that you can remove the podskins from cardamoms if you wish.
Hi @ Dee
DeleteThank you for the feedback..so happy to hear that the recipes work well for you....
yes!!as you mentioned most of the supermarkets and stores sell cassia and not true cinnamon..so whenever I see the real one, I buy a bunch !!
mace ( jathipathri) is the reddish strands covering the seed, where as nutmeg( Jathikka) is the hard brown seed..
Thank you for that tip..im sure this will help the readers.
Happy cooking
Vidya