How to Make Part 2
GARAM MASALA GF DF VE Makes approx. 1 / 3 cup 2 x 3-inch cinnamon sticks 2½ tablespoons black peppercorns 2 tablespoons whole cloves 2 teaspoons ground ginger 1 teaspoon cardamom seeds This is our family recipe for the classic “garam” or warming spice mixture. Place a small frying pan on medium heat and, when hot, put the cinnamon sticks, peppercorns, and cloves into the pan. Toast the spices for 1 minute, swirling them around the pan to toast them evenly. Tip them into a spice grinder, and add the ginger and cardamom seeds (neither of which need toasting). Blitz to a fine powder and keep in an airtight container or a glass jar for up to 3 months. YOGURT GF Makes just over 2 cups 2 cups whole milk 1 / 3 cup whole-milk live yogurt (it’s important that it contains live cultures as you’ll need these yogurt-making bacteria) Pour the milk into a deep-sided saucepan and bring to a boil over gentle heat. Stir frequently, making sure the milk doesn’t catch at the bottom. Once it starts to froth, take the pa…
