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.

Zuchini Masala Curry

Ingredients:
2-3 Zuchinis(cut in 2-3 pieces and slit in between crosswise), 1/2 medium onion, tamarind paste-1tsp, 1 tbsp roasted peanuts, 1" cinnamon, 4-5 cloves, 1 tbsp dry coconut powder, 2-3 garlic, 1/2 tbsp dhaniya powder(coriander powder), 1tsp red chilli powder, 1tsp turmeric powder, oil-1tbsp, salt to taste, curry leaves
Method: Grind all the above ingredients starting from onion and make a thick paste. Add water as necessary. Stuff the paste in the Zuchini slices. Heat oil in a pan, add curry leaves and the stuffed zuchini and let it cook on medium flame, after 5 minutes, add a little water to adjust the consistency of the gravy, cover and let cook on low flame for another 5 min. Garnish with coriander and serve with roti or rice.

Recipe sharing

Hi people,
Wanted to create a blog for all the great chefs around the world, specially for indian cooking. Lets all share some nice recipes and as we go along we might learn some new ways of cooking the same dish..........good luck and any questions or doubts, don't hesitate to post it right away.