In Ooty, Tamil Nadu, we purchased a huge pile of fresh whole spices and mailed them back to Dawson. Now I have no excuse - I must attempt some Indian cookery back at home. Garam [hot] masala [mix] varies according to region and personal preference, but here are the ratios supplied by our lady Leelu...
1 cup cinnamon sticks
1/2 cup whole cloves
1/2 cup anise/aniseed - not star anise
5-8 pods black cardamom
1 tbsp black pepper
With a food processor, turn all of this junk into fine powder! Store in a tight container. Keeps for up to 1 year. Some garam masalas use cumin, but only for use in veg curries - not meat.
There are some obvious advantages to making your own garam masala - it's fresh, and you know exactly which spices are in it.
Ooh, now I'm hungry. Time for another excellent meal.
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