This is my happy spice. Roasting these spices must release endorphins in the body, because it always gives me a bit of happy when the fragrance begins to fill the house... Not a bad way to start cooking eh? Roasting garam masala is well worth the effort; in a dish it is simply DIVINE! Store the leftovers in an airtight container in the freezer, otherwise the garam masala will begin to loose its wonderful aroma within a day or two. Don't buy it from a bin or in a packet it won't be the same.

4 tsp coriander seeds
2 Tbsp cumin
1 Tbsp whole black peppercorns
4 (3inch) cinnamon sticks
1 tsp whole cloves
1 whole nutmeg
2 tsp cardamom seeds, without the pods

• Place the cardamoms separately on a small roasting pan.
• Place all the other ingredients on a baking tray.
• Roast them all at the same time at 275F.
• As the kitchen fills with the aroma of roasting spices, remove both pans from the oven, and let them cool.
• Peel the cardamoms, discard the pods, and retain the seeds.
• Chop the nutmeg into manageable pieces.
• Place all the spices in a coffee grinder or with mortar and pestle grind or pound them very fine. In a bind it can be wrapped in an old but clean kitchen towel and crushed with a hammer.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!