Garam Masala

We Indians use a lot of masalas in our cooking, and the basic masala powder we use is the Garam Masala, hmmmmm........as the name suggests, its really hot.........well then lets get my recipe for garam masala.....by the way for the girls in USA you need to have a good grinder for dry masalas, and I sincerely vouch for the Kitchen Aid Coffee grinder with the detachanble jar, its been working great for me and my best friends for years now(I know who's listening on this one).
Back to the recipe
Ingredients:
1tbsp Jeera(cumin seeds), 1/2 tbsp black pepper corn, 1/2 tbsp Big elaichi(cardamom), 1tsp cloves, 1tsp small green elaichi(cardamom), 2" cinnamon stick, 5-6 bay leaves, 1/2 tbsp dry ginger, 1 tsp nutmeg
Method: Dry roast Jeera, black peppercorn, big elaichi, cloves, small elaichi, cinnamon, bay leaves, dry ginger and nutmeg, adding each ingredient for 1 min in that order one after the other, till you get a nice aroma, make sure that the masalas dont burn and hence the order. Let them cool down, grind them to a powder and store in an airtight container.