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.
24 Comments
Sarah/Homestyle Cooking Around The World
July 7, 2012 at 7:03 pmThis 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!
Mélange
July 7, 2012 at 7:11 pmAwesome clicks.I loved the light pattern and each composition so so much..aesthetic.
Plateful
July 7, 2012 at 7:17 pmawesome photos, love it!
Sayantani Mahapatra Mudi
July 7, 2012 at 8:34 pmbeautiful clicks. nothing like homemade spice powder. your garam masala recipe is very good.
Reshmi Mahesh
July 8, 2012 at 5:02 amAwesome clicks…Spice powder looks beautiful in that light…
T's Mom
July 8, 2012 at 7:56 amvery nice clicks
Faseela
July 8, 2012 at 10:45 amwow…useful post…..fabulous clicks…
vini
July 8, 2012 at 11:06 ami love ur pics… they are awesome.. specially love that garam masala tag…
Manju
July 8, 2012 at 12:04 pmjust loved the clicks…just awesome!!!
Spice up the Curry
July 8, 2012 at 2:09 pmbeautiful picture.. awesome
Julie
July 8, 2012 at 10:32 pmsuperb clicks,I too make the home made version..love the flavor & aroma!!
Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies
Nithya
July 9, 2012 at 9:21 amLove the clicks. They look so exotic 🙂 Indian spices are the best and love the garam masala flavoring in any food.
Az
July 9, 2012 at 1:42 pmlooks so aromatic… love the clicks!!
Anonymous
July 9, 2012 at 10:36 pmI 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!
The Internet and The Unicorn
July 9, 2012 at 11:17 pmWOW! 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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Ganga Sreekanth
July 10, 2012 at 7:13 amvery useful post..thanks for sharing.. .awesome clicks
Kurryleaves
July 12, 2012 at 5:57 pmThank you all for your lovely comments…
@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
Nisa Homey
July 30, 2012 at 7:22 amHey, first time here…beautiful clicks and great post….happy to follow u.
Hardy Party
January 15, 2013 at 5:34 amIs the nutmeg supposed to be nos as well? And does that mean one whole nutmeg? I think that is what nos means?
Kurryleaves
January 16, 2013 at 5:00 pm@ Hardy Party
Yeah!! you are supposed to use one whole nutmeg for the above mentioned quantity.
Vidya
naturepure85
September 18, 2013 at 7:07 amI'm very motivated to try it!
Have still some questions though:
Cardamom pods, Star anise:
> roasting the whole pods, or take out seeds?
Thanks for advice!
Kurryleaves
September 25, 2013 at 6:35 amHelloo!!sorry for the delay ..okie..
You don't have to take out the seeds…just use the whole pods…
happy cooking
Vidya
Anonymous
November 3, 2015 at 2:00 amHello Vidya,
Long 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.
Kurryleaves
November 8, 2015 at 7:18 pmHi @ Dee
Thank 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