{"id":579,"date":"2019-03-11T11:53:02","date_gmt":"2019-03-11T16:53:02","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=579"},"modified":"2020-03-03T23:15:07","modified_gmt":"2020-03-04T05:15:07","slug":"garam-masala","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/03\/11\/garam-masala\/","title":{"rendered":"Garam Masala"},"content":{"rendered":"<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: large;\"><b>Garam Masala<\/b><\/span><\/span><\/span><\/p>\n<p>*<em>This is not the recipe for Jessica Tijerina&#8217;s Garam Masala Spice Mix<\/em><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\"><strong>Yield:\u00a0<\/strong> 1 cup spice mixture<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Ingredients<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1\/2 cup Coriander (seed from the same plant as Cilantro)<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1\/4 cup Cumin Seeds<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1\/4 cup Cardamom<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1\/4 cup Fennel<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1\/2 cup Black Peppercorns<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1\/2 cup Cloves<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1 clove Star Anise<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">1 stick of Cinnamon<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Method<\/b><\/span><\/span><\/span><\/p>\n<ol>\n<li><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">In a small pan over medium heat, saute all ingredients for 2-4 minutes until you can smell the spices and see the oils coming off of them.<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">Immediately remove the pan and place the spices into a coffee grinder or mortar and pestle and grind until a fine powder remains. (Often times you may want to break up the cinnamon stick into smaller pieces)<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">If using a mortar and pestle it will take longer. You may also want to sift the spices to create a much finer spice.\u00a0<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #333333;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: small;\">Keep in an airtight container in a cool, dry place for up to 2 years. (Preferably glass)<\/span><\/span><\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Garam Masala *This is not the recipe for Jessica Tijerina&#8217;s Garam Masala Spice Mix Yield:\u00a0 1 cup spice mixture Ingredients 1\/2 cup Coriander (seed from the same plant as Cilantro) 1\/4 cup Cumin Seeds 1\/4 cup Cardamom 1\/4 cup Fennel<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[394,398,395,403,399,400,402,404,401,396,380,410,393,391,397,411,392,416],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-aloo-chat","8":"tag-aloo-gobi","9":"tag-biryiani","10":"tag-black-peppercorn","11":"tag-butter-chicken","12":"tag-cilantro","13":"tag-cinnamon-stick","14":"tag-cloves","15":"tag-coriander","16":"tag-cuisine","17":"tag-cumin","18":"tag-fennel","19":"tag-garam-masala","20":"tag-indian","21":"tag-indian-spices","22":"tag-nutmeg","23":"tag-spices","24":"tag-star-anise"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=579"}],"version-history":[{"count":8,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/579\/revisions"}],"predecessor-version":[{"id":1091,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/579\/revisions\/1091"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}