spice substitution information

Posted by Shshah:


sis if u don,t know where to buy or u don,t have them in ur area for chilli pdr just use frsh chilli,s that are red and grind them wont be same but some taste will come for garammasala use cinnamom pinch ,and 8-9 black peppercorn,s and maybe u can find cumin in arab stores if u have near u just grind them and u,ll get half garammasala
and u can still cook most curries which have garam masala at the end for garnishing so to make simple masala golden ur onion,s add ginger garlic fresh chilli,s crushed and tomatoes and add ur vegetable or poultry u,ll get ALMOST the same taste better than waiting 

Garam Masala

Posted by Dr_Asad_77:

Garam masala (hot spice) is a mixture of very common used spices grounded together is a specific proportion. Here is how you can make it:

1) Black pepper (kali mirach) = 20 grams (about 2 table spoon)
2) Cloves (long) = 10 grams (about 1 1/4 table spoon)
3) Cinnamon (dar cheeni) = 20 g (about 2 table spoon)
4) Brown cardamom (bari ilaichi) = 15 g (about 1 table spoon of seeds)
5) Cumin seeds (zeera) = 10 g (about 1 1/4 table spoon)
6) Bay leaves (taiz patta) = 10 (about 1 1/4 table spoon)
7) Coriander seeds (sabit dhanya) = 5 g (about 1/2 table spoon)

Heat a heavy skillet on a medium flame and gently roast all ingredients, except cardamom, stir occasionally nd do not heat at high heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn of the flame and allow them to cool , after that, 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, mortar and pestle or electric grinder. Store in an air-tight container in a cool, dark place.