Two 2 ½- to 3-inch cinnamon sticks, broken into shards
1 tablespoon whole cloves
(2 mace blades)
1 teaspoon grated or ground nutmeg
Two 2 ½- to 3-inch cinnamon sticks
½ whole nutmeg
2 tablespoons coriander seeds
1 tablespoon cumin seeds
8 green cardamom pods
1 teaspoon whole cloves
1 teaspoon black peppercorns
1 teaspoon fennel seeds
2 teaspoons ground ginger
2 bay leaves, crumbled
Sub-recipe steps
Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
Grind the mixture to a powder. Store in an airtight container.
About ⅓ cup
This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
Grind into a powder.
2 teaspoons salt
1 ¾ to 2 cups (415 to 475g) water
3 inches vegetable oil
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
2 ½ cups (290g) chickpea flour
½ cup (65g) all-purpose flour
1 1 tablespoon garam masala or curry powder
2 teaspoons salt
1 ¾ to 2 cups (415 to 475g) water
3 inches vegetable oil
Let's Cook
Step 1.
Combine in a medium bowl: 2 ½ cups (290g) chickpea flour; ½ cup (65g) all-purpose flour; 1 tablespoon garam masala or curry powder; 2 teaspoons salt
Step 2.
Whisk in until smooth, adding the amount needed to reach the consistency of pancake batter: 1 ¾ to 2 cups (415 to 475g) water
Step 3.
To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
Step 4.
Pat the food dry. Drop 3 to 4 pieces of food into the batter at a time and turn to coat. Using tongs, lift out the food and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.
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