Garam Masala Ala Madhur Jaffrey Food
GARAM MASALA SPICE MIX
Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 8
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
GARAM MASALA RECIPE
Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.
Provided by Swasthi
Categories Condiment
Time 20m
Number Of Ingredients 12
Steps:
- Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.
- Break open the nutmeg and check for worms.
- Pick and discard stones and debris from all the spices.
- Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
- Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
- Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
- Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
- Transfer to the same plate and cool completely.
- Add all of these spices to a spice grinder jar. Powder finely.
- Sieve and powder the coarse spices again. Then repeat the sieve.
- Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.
Nutrition Facts : Calories 812 kcal, Carbohydrate 155 g, Protein 29 g, Fat 35 g, SaturatedFat 4 g, Sodium 175 mg, Fiber 86 g, Sugar 3 g, ServingSize 1 serving
GARAM MASALA ALA MADHUR JAFFREY
I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside.
Provided by magpie diner
Categories Asian
Time 5m
Yield 3 tbsp
Number Of Ingredients 6
Steps:
- Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.
Nutrition Facts : Calories 109, Fat 2.6, SaturatedFat 0.3, Sodium 8.5, Carbohydrate 23.5, Fiber 9.6, Sugar 0.1, Protein 3.8
GARAM MASALA
Provided by Molly O'Neill
Time 10m
Yield About 1/4 cup
Number Of Ingredients 6
Steps:
- Put all the ingredients in a spice mill and grind to a fine powder. Store in an airtight container in a cool, dark place. Use to season meat, fish, rice, potatoes or pasta or in any curry.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams, TransFat 0 grams
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- First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
- Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.
- While being sun dried, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
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