This masala recipe comes from the wonderful Nik and Edwina's Cookbook. I have added it here because it is used in two other of their recipes that look so good that they will be added here shortly: Leelu's Keralan Chicken Curry and Madtarbark (a sort of Thai samosa)
- A handful of broken up cinnamon sticks
- Half a handful of cloves
- Half a handful of aniseed
- 5 to 8 pods of black or green cardamom, peeled
- 1 tablespoon peppercorns
- Mix the masala ingredients together, then whiz to a powder in a liquidiser or spice grinder.
- Store in an airtight container, and keep it in your spice rack, its a lovely, subtle, quite sweet spice mix.
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