indian cuisine essentials

Garam Masala
recipe adapted from The Spruce
makes about a 1/2 cup

INGREDIENTS:
1 whole cinnamon stick, crushed
2 tbsp cardamon seeds
2 tbsp black peppercorns

3 tbsp ground coriander

2 tbsp ground cumin
1 tsp ground cloves
1 tsp freshly grated nutmeg

METHOD:
1. In a small dry skillet over medium high heat, add crushed cinnamon, cardamon seeds and peppercorns. Toast for about 10 minutes until the ingredients have darkened slightly and give off a rich aroma. Shake and stir to toast the spices evenly.

2. Pour into a spice grinder and let cool. Set aside.

3. Add remaining spices to the same skillet and toast the same way, but only about 3-4 minutes. Pour into a small bowl. Set aside.

4. Grind cooled spices and add to the bowl. Mix well. Use immediately or store in an airtight container in a cool dry place.

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Cucumber Raita
makes about 1 cup

INGREDIENTS:
1/2 English cucumber, peeled, cut lengthwise and thinly sliced
1 tbsp cilantro, chopped
1 tbsp mint leaves, chopped
1/2 clove garlic, minced

1 cup plain full fat yogurt (not Greek)

1 tsp cumin
dash of paprika and a mint leaf to garnish

METHOD:
1. In a bowl, combine all ingredients and mix well. Cover and chill until ready to serve.

2. Garnish with a dash of paprika and a mint leaf before serving.