Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder.
The recipe changes from region to region within northern India, make it the way you like.
The flavors will be much stronger is fresh spices are used.
Rosebuds (found in Indian or Middle Eastern markets) can add an exciting floral note, you can use black cardamom, or fennel seeds . Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space.
As a rule (one that certainly gets broken all the time):
Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
In large saute pan combine all ingredients Except nutmeg and mace.
Heat over medium high heat stirring constantly 2-3 minute until cumin starts browning
Transfer to spice grinder, add nutmeg and mace.
Grind until powder is fine.
Store in airtight container
This classic soup is made with fresh vegetables and seasonings to take you back to France.
French Country Chicken Soup
Assemble ingredients. Don't forget the carrots.
Remove skin and fat from chicken.
Pour broth into pot, whisk in Dijon mustard and seasonings.
Add chicken, potatos, celery, leeks, and shallots.
Cover mixture and cook until chicken is tender.
Remove chicken to cutting board, and debone it, then cut chicken into chunks
Stir back into the soup
serve with fresh french bread cubes or garnish of your choice
This savory condiment has an intense Umami flavor.
Condiments like this have been enjoyed in Europe and Asia for centuries.
It works well for soups, stews and gravies. This can be your new secret weapon when a dish needs a flavorful punch.
In a non-reactive bowl place mushrooms in layers and sprinkle with salt.
Cover mixture with cling wrap, and leave in a cool place for 24 hrs.
Stir mixture and press it down with wooden spoon as it macerates.
Put the dried porcini into a small bowl and pour about 250 ml bowling water over them let them soak for an hour.
Scoop porcini out with slotted spoon.
Line sieve with muslin and strain liquid through it into a pan.
Put sliced mushrooms and their liquid into pan.
Add Porcini, and rest of ingredients including spice bag.
Bring to a boil, reduce heat and simmer for 1 1/2 hours, stirring until mixture becomes very thick.
Remove spice bag, blend mushroom mixture in bender until very smooth, in batches if necessary.
Return to boil and simmer 5 minutes.
Pour into sterilized bottles and seal
Allow flovor to mature for a week before using