May 29, 2016
Condiments, Budget-Friendly, Easy/Beginner Cooking,
One-Bowl Does it!, No Refrigeration, No-Cook, Pantry/Shelf, Quick Meals, Food Processor, Skillet, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices more
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"This mixture is also called Moghul Garam Masala since it originated in the north of India, birthplace of Moghul cuisine, the haute cuisine of India. This spice mix is the most popular mix in India and is used in just about everything."
In a heavy skillet, dry fry each of the different spices separately over medium heat and set aside (coriander seeds, cumin seeds, caraway seeds, peppercorns and cardamom). Each should take not more than a minute to become lightly brown and slightly fragrant.
Break the cinnamon stick in to pieces and ,combined with the nutmeg, place in a spice grinder or small food processor. Grind until fine powder.
Combine the roasted spices and the ground spices and mix well.
The mix will keep in an airtight glass container for up to six months.
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