Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, May 17, 2010

Garam Masala Powder

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Ingredients 
  • Fennel Seeds…1/2 cup
  •  Whole Star Anise…2
  •  Whole Cardamom… 10 no
  •  Whole Cloves……….1 teaspoon
  •  Cinnamon……………..3 two inch pieces
Method of preparation 
  1. On a dry pan on medium heat add Star Anise, Cardamom, Cloves and Cinnamon and fry till cardamom seeds swells for about 2 minutes. If the cloves start to pop, proceed to the next step.  
  2. Add the fennel seeds and fry till the fennel seeds start to pop.  
  3. Turn off the flame and transfer the contents to a plate and allow it to cool.  
  4. Grind it in a coffee grinder till it is of powder consistency.  
  5. Store it in an air tight container.

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      1 comments:

      shanthi d said...

      Thanks..I want to try this .. spicy

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