{"id":1267,"date":"2010-06-29T16:29:19","date_gmt":"2010-06-29T08:29:19","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1267"},"modified":"2010-07-20T20:08:12","modified_gmt":"2010-07-20T12:08:12","slug":"1267","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/1267\/","title":{"rendered":"Make you own – Garam marsala"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Some people find cooking with spices confusing but for me it is one of my favourite things.\u00a0\u00a0I love being able to create such depth and layers of flavours while also keeping things light and bright on the palate and this is\u00a0something that I consider\u00a0exciting and challenging.\u00a0 Therefore, it should come as no surprise that\u00a0my favourite cuisines\u00a0are Thai and Indian.<\/p>\n

I have created many Thai dishes throughout the years and am extremely comfortable with that style of cooking and although I have also cooked many Indian dishes\u00a0I am still discovering the idiosyncrasies of the cuisine (and enjoying myself immensely).\u00a0 Along the way I have found certain things that I seem to use all the time and have found my favourite way of doing things.\u00a0 One of the spice blends that I use regularly\u00a0in my Indian cooking\u00a0is garam marsala.\u00a0 There are many and varied recipes in existence for this blend and this is my favourite.\u00a0<\/p>\n

garam marsala\u00a0(recipe from “a little taste of india” by Murdoch Books)
\nmakes 3 tablespoons<\/span><\/p>\n

Ingredients
\n<\/span>8 cardamom pods
\n2 Indian bay leaves (cassia leaves)
\n2 teaspoons cumin seeds
\n2 teaspoons coriander seeds
\n5cm (2in) piece of cinnamon stick
\n1 teaspoon cloves
\n\u00a0
\nPreparation<\/span>
\nRemove the seeds from the cardamom pods.\u00a0 Break the bay leaves into small pieces.\u00a0 Put the seeds, bay leaves and remaining ingredients in a spice grinder or use a mortar and pestle to grind to a fine powder.\u00a0<\/p>\n

Store in a small airtight container until needed.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *You cannot substitute the Indian bay leaves with normal\u00a0bay leaves as the flavour profile is completely different.\u00a0 *3 tablespoons doesn’t sound like a lot as a final portion\u00a0but when you use this spice blend you only tend to need a small amount at a time.\u00a0 I prefer to make it fresh when I need it as it tastes better.<\/p>\n

\"\"<\/a><\/p>\n

ease: 10\/10.<\/strong>\u00a0 If you are using a mortar and pestle you will also get a great workout.\u00a0<\/strong>\u00a0
\nprep time:<\/strong> 5-10mins
\ncooking time: none.
\ntotal: 5-10mins.<\/strong><\/p>\n

taste: 10\/10.<\/strong>\u00a0 I think the reason I like this particular one is because it has quite a strong cinnamon flavour to it.<\/p>\n

would I make it again:\u00a0Yes<\/strong> \u2013 Whenever I need a fresh batch<\/p>\n","protected":false},"excerpt":{"rendered":"

\n

Some people find cooking with spices confusing but for me it is one of my favourite things. I love being able to create such depth and layers of flavours while also keeping things light and bright on the palate and this is something that I consider exciting and challenging. Therefore, […]<\/p>\n","protected":false},"author":2,"featured_media":1286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[79,28,94,54,35,23,27],"tags":[12,101,22,124,107,96,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1267"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1267"}],"version-history":[{"count":11,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1267\/revisions"}],"predecessor-version":[{"id":1526,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1267\/revisions\/1526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1286"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}