Tag: spice blend

My Mother-In-Law’s Garam Masala

~ Karine K ~ 3 Comments
My Mother-In-Law's Garam Masala
My Mother-In-Law’s Garam Masala

I cook Indian food often. I love it. And when I started, my mother-in-law gave me some garam masala and some ginger-garlic paste, while explaining to me that those two are essential to Indian cooking, besides all the spices, obviously. Then when I was out of garam masala, I bought some at the grocery store. UGH. Once you try homemade, you really can’t go back to store-bought.

I am sharing the directions and ratios for My Mother-In-Law’s Garam Masala. Not only is it very easy to make, it also keeps nicely in the fridge. You can take some out when needed. These are approximate directions, and as I mentioned before, my mother-in-law doesn’t cook with measuring cups and spoons.

Garam masala (garam (“hot”) and masala (a mixture of spices)) is a blend of spices found throughout India, Pakistan, and other South Asian cuisines. The word garam refers to “heat” in the Ayurvedic sense of the word, meaning “to heat the body” as these spices elevate the body temperature. The ground spices used for garam masala, as well as their quantities, vary greatly by region. You will love the sweet aroma of this traditional spice mixture, as well as its distinct, spicy flavor.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

You will find this garam masala in many of the recipes on Livity Gardens, including this Brinjal Fry (Indian Sautéed Eggplant), this Mung Bean Curry, and these Curry Fried Potatoes with Heirloom Tomato Sauce.

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My Mother-In-Law’s Garam Masala

My Mother-In-Law's Garam Masala
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 10 minutes

Ingredients

Scale
  • 1/2 cup coriander seeds
  • 1 1/2 stick cinnamon
  • 30–32 whole cloves
  • 18–20 green cardamom pods

Instructions

Place the whole spices in a skillet and toast for a minute or two, until fragrant. Transfer to a coffee grinder/spice mill. Grind until fine. Store in an airtight container in the fridge. Bon appétit!

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Garam masala traditionnel de ma belle-mère

My Mother-In-Law's Garam Masala
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes

Ingredients

Scale
  • 1/2 tasse de graines de coriandre
  • 1 1/2 bâton de cannelle
  • 30 à 32 clous de girofle
  • 18 à 20 gousses de cardamome

Instructions

Placer les épices dans une petite poêle à feu moyen et rôtir environ 2 minutes, jusqu’à ce qu’elles soient aromatiques. Transférer dans un moulin à café ou à épices et réduire en poudre. Conserver dans un contenant hermétique au réfrigérateur. Bon appétit!

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Ras El Hanout

~ Karine K ~ 2 Comments
Ras El-Hanout
Ras El-Hanout

The Moroccan Carrot Salad recipe from the other day requires an ingredient called ras el hanout. Some people might wonder what that is, and some people might not be able to find it already made. Ras el hanout is a spice mixture originating in North Africa. It could be considered as the North African version of the Indian garam masala. Ras el hanout is associated mainly with Morocco, but it is also used in the neighboring countries.

You can find it in a spice jar in many grocery stores and speciality markets, but if not, or if you’re crazy like me and love to do these things from scratch, here is the recipe I’ve been using for a while. I’m not sure where it’s from or who gave it to me, but it sure tastes great. You could even go as far as grinding each individual spice before mixing them.

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Ras El Hanout

Ras El-Hanout
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

Whisk everything together in a small bowl. You can keep this spice blend in an airtight container at room temperate, away from the light, for about a month. You can use it to flavor dressings, you can rub root vegetables before roasting them, you can stir into a couscous. There are so many possibilities for this complex and tasty spice mix. Bon appétit!

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Ras el hanout

Ras El-Hanout
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1 c. à thé de cumin moulu 
  • 1 c. à thé de gingembre moulu
  • 1 c. à thé de curcuma moulu
  • 3/4 c. à thé de cannelle moulue
  • 3/4 c. à thé de poivre noir, fraîchement moulu
  • 1/2 c. à thé de poivre blanc, fraîchement moulu
  • 1/2 c. à thé de graines de coriandre moulues
  • 1/2 c. à thé de cayenne
  • 1/2 c. à thé de piment de la Jamaïque moulu
  • 1/2 c. à thé de muscade moulue
  • 1/4 c. à thé de clou de girofle moulu

Instructions

Mélanger tous les ingrédients dans un petit bol. Conserve le mélange d’épices dans un contenant hermétique au réfrigérateur pendant un mois. Vous pouvez l’utiliser dans une vinaigrette, pour assaisonner des légumes racines avant la cuisson au four, ou même pour relever un couscous. Ce mélange à épices est vraiment versatile. Bon appétit!

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