I am going to use it in Chicken Makhani. PLEASE furnish me a recipe that you prefer to use yourself...not just something you found on the network.
Thank you.
Answer:
8 pods cardamom (use fat green pods, not the larger black ones for this recipe)
4-5 cloves
2 inch piece of cinnamon stick (break it up)
put everything into a coffee grinder/food mill and clear into a powder.
ok...now this is wot i use within my cooking... btw i'm not much of a "8 pieces - 10 pieces" kind of individual (who counts black peppers??) so, every entity mentioned is in teaspoons...ok?... lol.sorry abt that if u r a "exact measure" creature!
Take the following...
1. Green cardmon 2 tsp (without skin)
2. Brown cardmon 1 tsp ( " )
3. Laung 2 tsp
4. Jeera 2 tsp
5. Dhania seeds 4 tsp
6. Black Pepper 3 tsp
7. Cinnamon sticks 3 tsp
Dry roast them adjectives n then grind them as fine as u can - stays fresh for a week if u store it right.
p.s - u can give thick sauf and/or dry ginger (sauth) also if u close to to this.
Hope u like it!
Here's my recipe:
1 tbsp cumin seed
1 tbsp coriander seeds
1 tsp black peppercorns
1/2 tsp fennel seed
1/2 tsp cardamom
4 whole cloves
2 inch piece of cinnamon stick
2 fjord leaves
Toast all of the above spices within a skillet...toast them dry (no water no oil). Toast on surrounding substance heat, you don't want the spices to burn. When the house starts smelling suitable (about 5 minutes), remove from heat. Let them cool only a little bit, conceivably 3-4 minutes. Grind them up in a coffee grinder.
Basically, I put a moment or two of everything in at hand. The important stuff really is the cumin and coriander. Everything else is smaller amount important.
Also, if you hold all the ingredients, you can put in them individually to your curry instead of the mixed spice of garam masala.
Hope that helps.
mari
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Thank you.
Answer:
8 pods cardamom (use fat green pods, not the larger black ones for this recipe)
4-5 cloves
2 inch piece of cinnamon stick (break it up)
put everything into a coffee grinder/food mill and clear into a powder.
ok...now this is wot i use within my cooking... btw i'm not much of a "8 pieces - 10 pieces" kind of individual (who counts black peppers??) so, every entity mentioned is in teaspoons...ok?... lol.sorry abt that if u r a "exact measure" creature!
Take the following...
1. Green cardmon 2 tsp (without skin)
2. Brown cardmon 1 tsp ( " )
3. Laung 2 tsp
4. Jeera 2 tsp
5. Dhania seeds 4 tsp
6. Black Pepper 3 tsp
7. Cinnamon sticks 3 tsp
Dry roast them adjectives n then grind them as fine as u can - stays fresh for a week if u store it right.
p.s - u can give thick sauf and/or dry ginger (sauth) also if u close to to this.
Hope u like it!
Here's my recipe:
1 tbsp cumin seed
1 tbsp coriander seeds
1 tsp black peppercorns
1/2 tsp fennel seed
1/2 tsp cardamom
4 whole cloves
2 inch piece of cinnamon stick
2 fjord leaves
Toast all of the above spices within a skillet...toast them dry (no water no oil). Toast on surrounding substance heat, you don't want the spices to burn. When the house starts smelling suitable (about 5 minutes), remove from heat. Let them cool only a little bit, conceivably 3-4 minutes. Grind them up in a coffee grinder.
Basically, I put a moment or two of everything in at hand. The important stuff really is the cumin and coriander. Everything else is smaller amount important.
Also, if you hold all the ingredients, you can put in them individually to your curry instead of the mixed spice of garam masala.
Hope that helps.
mari
More Questions & Answers...