Inicio » Recetas » Ghurum Masala Recipe Collection

Receta Ghurum Masala Recipe Collection

Name: Ghurum Masala Recipe Collection
Ingredients: 1/4 c. Black cardamon pods; 5 x Cinnamon sticks, broken up; 2 Tbsp. Cloves; 1/4 x Nutmeg seed, grated; 1/4 c. Black peppercorns; 1/4 c. Caraway or possibly cumin seed South Indian Ghurum; 1/2 c. Green cardamon pods, husked; 2 Tbsp. Black cardamon pods, husked; 3 x Cinnamon sticks, broken up; 1/4 c. Cloves; 1/4 x Nutmeg seed, grated; 1/4 c. Black peppercorns; 1/4 c. Cumin seed; 1/2 c. Coriander seed Mughal-Style Ghurum; 1 c. Green cardamon pods, husked; 2 x Cinnamon sticks, broken up; 1/4 c. Cloves; 1 Tbsp. Nutmeg, grated; 1/4 c. Black peppercorns Kashmir Style Ghurum; 1 c. Green cardamon pods; 5 x Cinnamon sticks, broken up; 1/4 c. Cloves; 1/2 x Nutmeg seed, grated; 1/4 c. Black peppercorns; 1/2 c. Black cumin seed; 1/2 c. Aniseed or possibly fennel seeds

de Global Cookbook

Add a photo

click to rate

0 votos | 789 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1/4 c. Black cardamon pods
5 x Cinnamon sticks, broken up
2 Tbsp. Cloves
1/4 x Nutmeg seed, grated
1/4 c. Black peppercorns
1/4 c. Caraway or possibly cumin seed South Indian Ghurum
1/2 c. Green cardamon pods, husked
2 Tbsp. Black cardamon pods, husked
3 x Cinnamon sticks, broken up
1/4 c. Cloves
1/4 x Nutmeg seed, grated
1/4 c. Black peppercorns
1/4 c. Cumin seed
1/2 c. Coriander seed Mughal-Style Ghurum
1 c. Green cardamon pods, husked
2 x Cinnamon sticks, broken up
1/4 c. Cloves
1 Tbsp. Nutmeg, grated
1/4 c. Black peppercorns Kashmir Style Ghurum
1 c. Green cardamon pods
5 x Cinnamon sticks, broken up
1/4 c. Cloves
1/2 x Nutmeg seed, grated
1/4 c. Black peppercorns
1/2 c. Black cumin seed
1/2 c. Aniseed or possibly fennel seeds

Direcciones

Roast the spices in a small, heavy-based pan over a medium heat for 4-5 min, stirring constantly till they become a shade darker than their original colour. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke. Rewmove the spices from the pan and grind them to a fine pwdr in a coffee grinder. Store in an airtight jar for up to 6 months. Pecked by Jazzbel's two fingers from [email protected]