Here’s the delightful spice mix from my mother’s kitchen …..the aroma and taste of her kitchen that defined ‘my’ reference point for ‘authentic’ !
- 1/8 cup fennel seeds/Perinjeerakam
- 4 flat Indian cinnamon sticks of 2 ¼ inch length/Karukapatta
- 3-4 cardamoms/Elakkaya
- 10 cloves/Grampoo
- 1 star anise/Thakkolam
Sometimes this spice mixture is used towards the end of cooking to make the dish more rich and elegant and sometimes it is also used in the preliminary stages of cooking, along with other powdered spices. Use it sparingly or as per the recipe instructions as a small amount of sprinkling goes a long way.
Here’s the list of recipes where I have used my mother’s Masala Powder/Garam Masala/Indian Spice Mix:
Store it in a small airtight container in a dry place. Do not let moisture get into the container by way of opening the jar on a simmering dish and transfer directly from it, instead use a dry teaspoon to take out the mix and add to the dish. Remember to close the lid immediately after opening as it helps to lock in the aroma as well as the strength of the essence. Similarly, it is always better to make in small quantities and store as it loses the flavour and strength when it lies around for a long time.
Well….that’s it…go and spice up your dishes with the magic wand of sprinkles :)