Mamta's Kitchen - A Family Cookbook





Garam Masala

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On 12/04/2013 03:04am, Andrew wrote:

Hi Mamta. My electric coffee grinder broke a few days ago and yesterday I had to grind a batch of garam masala in the pestle and mortar. It took a while but was no big deal, however, no matter how much I grind it I can't seem to get it quite as fine as the coffee grinder used to do. It is instead more gritty than a fine powder. I was wondering, will it affect the end result of the food do you think? When I say gritty, it's fine enough to pass through a sieve.

I've figured out that I no longer have a use for an electric coffee grinder, as it's no big deal for me to grind the spices fresh as and when they're needed in the pestle and mortar. At one time I used to have a lot of different herbs and spices, but nowadays my spice rack has dwindled and I only stock the essential Indian spices and a few herbs.

Kind regards.

On 14/04/2013 09:04pm, Winton wrote:

Reading around, it seems the debate in not solely electric grinders vs pestle and mortar, but in addition what the pestle and mortar is made from - wood vs granite etc.

Would think Pestle and mortar is more gentle re.: releasing of aroma and flavourings, and general control of the grinding is therapeutic and saves electricity!

As long as the result is going through a sieve I would have that would be ideal!

On 15/04/2013 08:04am, Kavey wrote:

Winton, I agree, I think as long as you strain through a sieve to remove the fibres and husks that don't grind properly, it will be fine.

But you are right that there mortar and pestle sets can be different, some grind far better than others.

Even with electric grinders, there's a huge difference in how fine they can grind and you have blade style and burr grinders.

I think that as long as your spices are ground fairly small, they will be absolutely fine.

On 15/04/2013 07:04pm, Martin wrote:

I use a coffee grinder for my spice mixes. The lower the blades reach towards the base of the grinder, the finer the mix, Depending on your grinder you can bend the blades downwards gently. I always then sieve finely.

Hope this helps,

Martin

On 15/04/2013 09:04pm, Mamta wrote:

Hello Andrew

Have been away in the jungles of Panama, hence the delay. I did type a reply once, but lost the connection and didn't have time to get to internet again!

Whatever works for you is fine. remember, electric grinders are a new invention. In my mums days, all spices were ground in a large pestle and mortar. Not everyday, but in roughly a month's requirement. She had a cast iron, large one, something like this one;www.http//http://uk.images.search.yahoo.com/images/view;_ylt=A0PDodeBZGxRUEsAZ3lNBQx.;_ylu=X3oDMTBlMTQ4cGxyBHNlYwNzcgRzbGsDaW1n?back=http%3A%2F%2Fuk.images.search.yahoo.com%2Fsearch%2Fimages%3F_adv_prop%3Dimage%26va%3Diron%2Bpestle%2Band%2Bmortar%2BIndian%26fr%3Dmcafee%26tab%3Dorganic%26ri%3D3&w=382&h=470&imgurl=image.shutterstock.com%2Fdisplay_pic_with_logo%2F298894%2F298894%2C1305737068%2C7%2Fstock-photo-old-cast-iron-mortar-with-pestle-isolated-on-white-77476840.jpg&rurl=http%3A%2F%2Fwww.shutterstock.com%2Fpic-77476840%2Fstock-photo-old-cast-iron-mortar-with-pestle-isolated-on-white.html&size=19.6+KB&name=Old+Cast-%3Cb%3EIron+Mortar+%3C%2Fb%3EWith+%3Cb%3EPestle+%3C%2Fb%3EIsolated+On+White+Stock+Photo+...&p=iron+pestle+and+mortar+Indian&oid=0fd3451b8b9564df273d3b2fde9106b3&fr2=&fr=mcafee&tt=Old%2BCast-%253Cb%253EIron%2BMortar%2B%253C%252Fb%253EWith%2B%253Cb%253EPestle%2B%253C%252Fb%253EIsolated%2BOn%2BWhite%2BStock%2BPhoto%2B...&b=0&ni=144&no=3&ts=&tab=organic&sigr=13c19h34a&sigb=13rlbr9nh&sigi=14jlfukhs&.crumb=qRKCfGDGuDZ&fr=mcafee

On 15/04/2013 09:04pm, Mamta wrote:

Sorry, can't get link to work, you will have to copy and paste.

On 15/04/2013 11:04pm, Andrew wrote:

Thanks everyone for the replies, it's greatly appreciated. My pestle and mortar is made from granite and appears to be strong enough. The recipe I've devised makes roughly five tablespoons of masala, which is enough to last me about one month. I leave the coriander seeds out of it but add a little cumin and fennel.

Have been away in the jungles of Panama, hence the delay

That sounds like fun!! :)

In my mums days, all spices were ground in a large pestle and mortar

Yes, you're right, I hadn't thought of that.

Mamta, a great site for shortening long links is tinyurl.com.

Thanks again.

On 16/04/2013 05:04pm, Mamta wrote:

Mamta, a great site for shortening long links is tinyurl.com.

I will never remember that, but thanks anyway Andrew :-)

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