Comments on: Mocha chai mix

By: ellaella

ellaella — Sat, 03 Nov 2007 19:03:07 +0000

Great, thanks. There’s an Asian import store not too far away and I’m almost sure I’ve seen nigella there. I only have one recipe that uses nigella (ironically, by Lawson) so I’ll see how much it costs.

On my way to your blog!

By: VegeYum

VegeYum — Sat, 03 Nov 2007 12:11:15 +0000

Hay ella, nigella and black cardamom are not as common outside India as some other spices. Just leave them out. I love black cardamom. Very smoky in taste.

Proportions are really up to your taste, but I posted a suggested mix for you on the garam masala post. Let me know how it goes….

By: ellaella

ellaella — Sat, 03 Nov 2007 06:18:39 +0000

Ooh, thanks for the link. I’ve popped you into the blogroll for easy (and frequent!) reference.

I have nearly all the ingredients for your variations on hand except for nigella seeds and black marjoram. For the ones that don’t give amounts, is there a standard proportion or to taste or…?

I’ll meet you there!

By: VegeYum

VegeYum — Sat, 03 Nov 2007 06:01:00 +0000

Hi ella, Have a look here for some more information on Garam Masala, and how to make your own! It is quite easy, really, and far superior to anything you could buy. Mmmm. Love spices. Love spicy.

By: ellaella

ellaella — Fri, 02 Nov 2007 17:01:40 +0000

Oh, coyrighting the feed was the first thing I did and there’s no way I’ll stop watermarking. But please see the first comment in Pomegranates – I’ve been splogged again and I’m so fed up with this particular thief I’m going public with it. Thanks again for your great info. (I’m not going to put it in every post. That won’t stop a determined thief.)

I could eat curries almost every day. I used to have a neighbor from Pakistan (who never stopped giggling about our canned curry powder) and she loved giving me food because I never thought it was too hot or spicy. I think I single-handedly restored her faith in the American palate.