Added garam masala recipe (#538)

* Adding garam masala recipe

* Grammatical and spelling error correction

* Update src/garam-masala.md

Co-authored-by: Steven Hall <Hallzy.18@gmail.com>

* Update src/garam-masala.md

Co-authored-by: Steven Hall <Hallzy.18@gmail.com>

* Added a small description for Mace

Co-authored-by: Chetan Basuray <Chetan.Basuray@burda-forward.de>
Co-authored-by: Steven Hall <Hallzy.18@gmail.com>

src/butter-chicken-masala.md

@@ -18,7 +18,7 @@ Butter chicken Masala is one of India's most popular chicken recipes, a mild cur
 - Lemon juice 1 tbsp
 - Garlic cloves 3, minced/crushed
 - Ginger 1tbsp, minced/paste
-- Garam Masala/Chicken Masala 1 tbsp
+- [Garam Masala](garam-masala.html)/Chicken Masala 1 tbsp
 - Cream 4tbsp (or cashew paste)
 - Chilli Powder 1 tbsp
 - Turmeric powder 1/4 tbsp

src/coriander-chicken.md

@@ -17,7 +17,7 @@ Boneless chicken marinated in a gravy of yoghurt and coriander
 - Garlic
 - 2 medium onions
 - Green chillies
-- Garam masala
+- [Garam masala](garam-masala.html)
 - 2/3 Cardamom pods
 - 1 Bayleaf
 - 1 Cinnamom stick
@@ -33,7 +33,7 @@ Boneless chicken marinated in a gravy of yoghurt and coriander
 7. In a frying pan add 3 tbsp of either mustard oil or sunflower oil.
 8. Once the oil is hot, add 1 tbsp sugar and cook until the sugar melts into the oil.
 9. Add 2/3 cardamom pods, 1 small cinnamon stick, and 1 bayleaf into the hot oil.
-10. Simmer for aboout 1 minute, then lower the heat to medium.
+10. Simmer for about 1 minute, then lower the heat to medium.
 11. On medium heat, add the marinated chicken mixture and cook till oil starts separating from the chicken.
 12. Add salt to taste and keep stirring the chicken to make sure it does not burn or stick to the bottom of the pan.
 13. Once the oil separates, add the remaining mixture which was left behind after step 4.

src/garam-masala.md

@@ -0,0 +1,38 @@
+# Garam Masala
+
+A spice mixture for most Indian dishes
+
+## Ingredients
+
+- 4 Green Cardamom
+- 2 Black Cardamom
+- 1 tbsp Coriander
+- 2 Cloves
+- 1 tbsp Cumin
+- 1 tbsp Fennel seeds
+- 5/6 Bayleaf
+- 5/6 Black pepper pods
+- 1 Star anise (Optional)
+- Mace (Optional): Mace is a dried flower originating from the Nutmeg plant. Use no more than 3 strands of this flower.
+
+## Directions
+
+1. Star anise and Mace are normally not added to Garam masala. They are added specially if someone is making [Biriyani](lamb-biriyani.html).
+2. Cloves will make the masala really hot. So make sure to add only as much as you want to eat.
+3. Too much Mace makes the masala quite bitter. So make sure you do not add more than what has been recommended. The amount of other spices can be changed according to taste.
+4. Wash all the dry spices really well.
+5. If you live in a place which is very sunny, sun dry your washed spices for about 1 day. If not then on a frying pan with a heavy bottom, place all the spices and dry roast them until aromatic.
+6. Cool the dry spices and put them into a mixer. Mix thoroughly.
+7. Sieve the powder and add the larger pieces into the mixer once again and mix it again until everything turns into a fine powder. This step might need to be repeated a few times.
+8. The resulting mixture is garam masala. Store it in airtight glass jars.
+9. You can store this mixture for about 2/3 months in a cool dry place.
+
+## Contribution
+
+- Chetan Basuray
+    - [website](https://github.com/chetanbasuray)
+    - btc: `199H7ee5t3D2N1fnpUmFEqfVMqe3aq4eMr`
+    - eth: `0x911f88ac1e699f111a22a1b4049e44ef8e8b08cb`
+    - monero: `84PTQNJeyUuTVHN3daWwmPLBCL5GLt4WB14e2ZqFMu5kiPZDgst5hVUPVjVmdJJCvpPdi3Tt6KU853JxSQY3xCHPUtLECbt`
+
+;tags: indian spice

src/lamb-biriyani.md

@@ -25,7 +25,7 @@ PS: the biriyani tastes better the longer it's allowed to soak in it's flavour a
 - 1 Green chilli (Optional)
 - 10 Garlic pearls
 - 5cm piece of Ginger
-- 1/2 Tbsp of Garam Masala
+- 1/2 Tbsp of [Garam Masala](garam-masala.html)
 - 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika
 - Juice of 1/2 Lemon or 1 tsp of Vinegar
 - Dash of Tumeric Powder

src/paneer-tikka-masala.md

@@ -11,7 +11,7 @@
 - 1 tsp red chilli powder
 - 1 tsp turmeric powder
 - 1 tsp coriander powder
-- 1/2 tsp garam masala powder
+- 1/2 tsp [garam masala](garam-masala.html) powder
 - 100ml thick yogurt
 - 1 tsp fenugreek powder
 - dry fenugreek leaves

src/potato-and-eggplant-curry.md

@@ -9,7 +9,7 @@ A simple and tasty curry that is easy to customise.
 - 3 tbsp olive oil
 - 2 onions (finely sliced)
 - 2 garlic cloves (crushed)
-- 2 tsp garam masala
+- 2 tsp [garam masala](garam-masala.html)
 - 2 tsp turmeric
 - 2 tsp ground coriander
 - 400 ml can chopped tomatoes