Madhur's Garam Masala

Ingredients	Quantity
Cardamom seeds (whole not pods)	1 tbsp
Cinnamon stick 2”	1
Black cumin seeds	1 tsp
Cloves (whole)	1 tsp
Black pepper corns	1 tsp
Nutmeg – average size	¼”

"Garam masala" means "hot spices" and is generally added to foods near the end of cooking or as a garnish. This homemade version is superior to store bought, which is usually heavy on the cheaper spices and not as fresh. Make this in small quantities so that it stays fresh. Cardamom seeds (not pods) available in East Indian food stores, are used here as they give a more delicate taste. Regular cumin seeds can be substituted for the black cumin seeds. Place ingredients in clean electric or spice grinder. Turn machine on 30 to 40 seconds or until spices are finely ground. Store in small jar with tightly fitted lid. Keep away from heat and sunlight. MAKES ABOUT 3 TABLESPOONS

Madhur Jaffrey’s Garam Masala

Ingredients	Quantity
Cardamom seeds	1 tbsp
Cinnamon stick 2”	1 piece
Black cumin seeds	1 tsp
Whole cloves	1 tsp
Whole black pepper corns	1 tsp
Nutmeg seed (medium)	¼

Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.

Makes about 3 tablespoons

Madhur Jaffrey's Garam Masala

Ingredients	Quantity
Cardamom seeds	1 tbsp
Cinnamon stick 2”	1
Cumin seeds – preferably black	1 tsp
Whole cloves	1 tsp
Whole black peppercorns	1 tsp
Nutmeg seed	¼ tsp

Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.

Makes about 3 tablespoons

Kopan Masala

Ingredients	Quantity
Coriander seeds	1/3 cup
Cumin seeds	¼ cup
Black cardamom pods – peeled	10
Green cardamom pods – peeled	15
Cloves	25
Cinnamon stick – broken up	2
Black peppercorns	1 tbsp
Freshly ground nutmeg	¼ tsp

Combine coriander, cumin, black and green cardamom, cloves, cinnamon, peppercorns and nutmeg and grind finely, but not to powder, with mortar and pestle, rolling pin, coffee grinder or food processor. Store in airtight jar.