ATF (Ana Timor FAshion)

4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves

Preparation:

Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.

How To Make Garam Masala

How To Make Garam Masala : Garam Masala Recipe. Garam Masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Savour our Garam Masala recipe.Garam Masala Recipe. Garam Masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Savour our Garam Masala recipe.
Step 1: You will need
Units:

1 tsp whole cloves
3 to 4 bay leaves
2 green cardamom pods
4 black cardamom pods
12 black peppercorns
1 or 2 cloves of freshly grated nutmeg
6cm to 7cm acacia bark , This has a woody, bittersweet flavour. It's easy to buy in Asian supermarkets, but if you can't get hold of acacia, use cinnamon sticks. This will give a sweeter taste
1 Chopping board
1 Spatula
1 Fine metal grater
1 Small bowl
1 Non-stick frying pan
1 Teaspoon
1 Spice grinder
1 Air-tight container

Serves:
8
Preparation Time:
5 minutes

Step 2: Prepare

Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they spilt. Remove the seeds with your fingers and throw the pods away.

Grate a clove or two of fresh nutmeg, until you have about one teaspoonful.
Step 3: Toasting

Heat a non-stick frying pan over a low to medium heat. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms 12 black peppercorns and break up the acacia bark into the pan.

Stir for 30 seconds, to really release the aromas within the spices.

Take the pan off the heat, and add the grated nutmeg. As the nutmeg is already ground, it will burn if added while the pan is very hot. Stir. The nutmeg will turn slightly brown.
Step 4: Grinding

Add everything to a spice grinder.If you don't have a spice grinder, you could use a pestle and mortar or a clean coffee mill, but a spice grinder will give a finer consistency. Grind the mixture to a fairly smooth powder. Check after about 30 seconds to see if the spices are fully ground. Keep going until you see a fine powder.
Step 5: Use it well

Garam masala is a fruity and warming spice, used in a wide variety of meat and vegetable dishes. It is often used at the end of cooking, sprinkled sparingly, so it doesn't overwhelm the dish. You can store freshly made Garam Masala in an airtight container, and it will keep for 3 to 6 months.

Ingredients

For the garam masala

1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself)

1 tsp black peppercorns

1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)

1 tsp whole cloves

1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)

a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces