Heat oil in a small pot on medium high heat until the oil is warm but not hot (you want to avoid burning the oil, if it is smoking, it is too hot).
Add garlic to oil and infuse on low heat for about 25 minutes.
Remove from heat and let sit uncovered for at least two hours or overnight.
Strain garlic oil into a clear glass jar using a fine mesh strainer or cheesecloth. Make sure to remove all garlic pieces from the oil.
Seal jar and store in the refridgerator.
Combine all the ingredients in a bowl.
Gather all ingredients and equipment.
Combine all of the seasonings in a container or jar with a lid. Cover and shake well to combine.
Store blend in a cool, dry place. Keep bulk on hand for up to 6 months.
Gather all ingredients and equipment.
Place the cloves, coriander, fennel, mustard, fenugreek, cumin seeds, and peppercorns in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance.
Add the remaining ground spices, including the chilis and the curry leaves, to the roasted spices.
Place them in a food processor or coffee grinder and pulse until they are finely ground – or grind them with a mortar and pestle.
Store in an airtight jar or tin in a cool, dark place for up to 6 months.
Gather all ingredients and equipment.
In a heavy skillet over high heat, toast the whole spices (seeds) and chilis, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
Store in an airtight container in a dark place.
Gather all ingredients and equipment.
Grind the peppercorns and fennel seeds to a fine powder using a spice blender.
Mix with the other spices and store in an airtight container.
Place cinnamon, coriander seed, cumin seeds, peppercorns, cardamom pods, allspice, cloves, anise seed and star anise in a dry skillet over medium heat to toast. Stirring frequently to avoid burning toast until spices are fragrant and color darkens slightly. Cool and remove seeds from cardamom pods. Discard pods.
Add toasted spices and remaining spices to spice grinder and pulse until ground into a fine powder.
Store in an airtight container in a dark place.
Combine all ingredients in a small bowl or jar and mix well. Store in an air-tight container.
Heat oil in a small pot on medium high heat until the oil is warm but not hot (you want to avoid burning the oil, if it is smoking, it is too hot).
Add garlic to oil and infuse on low heat for about 25 minutes.
Remove from heat and let sit uncovered for at least two hours or overnight.
Strain garlic oil into a clear glass jar using a fine mesh strainer or cheesecloth. Make sure to remove all garlic pieces from the oil.
Seal jar and store in the refridgerator.
Mix all the seasonings in a bowl.
Place in a sealed container and store, unrefrigerated, for up to 3 months.
