  Garam Masala literally means a mixture of hot spices. As the name suggests it does bring heat to a recipe. It’s an integral part of most curry dishes in northern India, acting as a seasoning. Many variations are available depending on the region and personal taste. Though various blends can be bought, many Indian households prepare their own.
1 tsp whole cloves
3-4 bay leaves
4 green cardamom pods
2 black cardamom pods
1 tsp cumin seeds
1 tsp coriander seeds
12 black peppercorns
2.5cm/1 inch piece cassia bark or cinnamon stick Preparation: Heat a pan on a medium-low heat and add all the ingredients.
Stir for 30 seconds to release all the aromas. Remove from the heat, then grind the mixture in a coffee mill to a fine powder. Store in an airtight container away from sunlight for upto 6 months. This mixture can be used at the end of cooking, sprinkled over a dish sparingly. |  |
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To make cheese grating much easier, put some non-stick cooking spray onto the grater for smoother grating. This also makes it easier to clean the grater afterwards. 
