Isn’t it cold? Outside my window it’s raining, there’s a howling wind and I’m shivering at the thought of going out. It’s going to be a busy morning tomorrow and I want to come home to something that makes me feel I’m wrapped up in a fluffy, woollen blanket. Something warming from the outside in. Garam masala.
A lot of Indian recipes call for garam masala but the Gujarati food I grew up with only uses it occasionally. When I was little I used to sit and watch my grandmother grinding the spices. She’d sit cross legged on the floor. I’d sit next to her and pour the spices into the mill or sit on her lap and help turn the wheel. Nowadays there is no grinding stone. I just use my pestle and mortar or a spice grinder.
Garam masala stimulates blood flow
There are lots of recipes for garam masala. This one only uses spices which are ‘garam’ or hot for the body. They stimulate blood flow bringing energy and heat which is why I don’t use them all the time. In fact I will breakout into spots with regular use. They are however perfect for days like today which chill me to the bone and when I feel the sniffles coming on.
A simple but powerful mix of spices
The following measures are for a small jar and should keep for a couple of months. Throw it away after that because spices do go stale. Simply grind them all up to a powder.
- 3 tsp black cardamom seeds
- 3 tsp black peppercorns
- 3 tsp caraway seeds
- 3 tsp cloves
- 2 large cinnamon sticks
- a small nutmeg
A teaspoonful adds depth to most dishes
You can add a teaspoon to the dishes below. I balance this with a little extra lemon juice to help distribute the spices in the blood. That’s what I was always taught.