For the final day under Condiments for BM#56, Buffet on Table, I have an aromatic Garam Masala from our neighboring country, Pakistan.
This was one of the smartest moves I must have made for this BM. I just about went on clicking pictures of everything I cooked and while in the process it struck me that I could use this for condiments. That saved me one days work. Garam Masala as it goes, has so many different blends and everything is claimed to be the authentic.
We make the simplest Garam Masala at home, that I use for my regular day to day cooking. While the store bought garam masala is used for chhole etc. Then there is always some new garam masala that gets ground and I keep using it for a while. I guess this must be same for so many of you.
Anyway to cut the story short, I make sure I record it for my own use later. There have been so many instance when I forget something and I check my sites for clarification. So this is as good as that!
What I prepared with this Garam masala will be shortly shared, so until then enjoy these clicks and the Garam Masala!
I adapted my masala from here
Pakistani Garam Masala Powder
Cumin Seeds / Sufaid Zeera – 4 tbsp.
Whole Black Peppers / Saabut Kaali Mirch 1 tbsp.
Cloves / Loung 1 tsp.
Seeds from 4 to 5 Black Cardamoms / Kaali Bari Ilaichi
How to make the Garam Masala Powder
Roast all the ingredients. Grind to a smooth powder once it is cooled down.
Store in an air tight container for longer shelf life.