Garam Masala Aromatic Kashmiri Spice Blend For Spicy Cooking Food

GARAM MASALA SPICE BLEND

Steps:

• Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
• Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

KASHMIRI GARAM MASALA

Steps:

• Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
• Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.

GARAM MASALA SPICE MIX

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 - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!

Steps:

• Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
• Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
• Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
• As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
• Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
• Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
• Use as directed in recipes that call for garam masala.

KASHMIRI GARAM MASALA

Steps:

• Preheat a small skillet over medium-high heat. Add the cumin and cinnamon; toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1-2 minutes.
• Immediately transfer the nutty-smelling spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder. Add all the remaining spices and grind until the texture resembles that of finely ground black pepper.
• Store the spice blend in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.

GARAM MASALA (HOT MIXED SPICE)

Steps:

• This spice is used in many indian receipes to add flavor.
• It can also be used as garnish for salad, yogurt, meat etc.
• The proportion of the ingredients can be changed to suit one's personal taste.
• Place all dry ingredients in a blender and blend into a fine powder.
• The spice powder can be stored in any airtight container.

KASHMIRI GARAM MASALA

Steps:

• Heat a small, heavy-based frying pan over medium-hot heat.
• Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
• Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
• Add nutmeg and store in an airtight container.

NINE SPICE GARAM MASALA

Steps:

• Lightly roast everything except the ground ginger under low to medium heat or in a low oven.
• Do not let the spices brown.
• They should give off a light steam.
• When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger.

GARAM MASALA DEVILED EGGS

Steps:

• Shell eggs, then cut in half lengthwise.
• Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper.
• Spoon yolk mixture into whites. Top generously with chopped radishes.