Lazy Garam Masala Food
RAGHAVAN'S GARAM MASALA
Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
Provided by Raghavan Iyer
Categories Everyday Cooking
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
- When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 2.1 mg
EASY GARAM MASALA
This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g
QUICK GARAM MASALA
A quick and easy method for making the classic spice mix. I have often used this when I was in a hurry, and didn't have time to grind my spices.
Provided by PalatablePastime
Categories Asian
Time 8m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Place ingredients in a small dry skillet.
- Heat over low heat, stirring, just until aromatic, but do not burn.
- Cool, and store in an airtight container until needed, no more than 3 months.
Nutrition Facts : Calories 435.6, Fat 15, SaturatedFat 3.5, Sodium 139.3, Carbohydrate 96.9, Fiber 49.1, Sugar 2.4, Protein 12.6
LAZY GARAM MASALA
I use this for Chai Tea and just about anything other sweet dessert. There is no cardamom due to my allergy.
Provided by Kirste
Categories High Fiber
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine in food processor.
Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 0.6, Carbohydrate 0.4, Fiber 0.2, Protein 0.1
GARAM MASALA
Garam Masala is one of the principal spice flavorings in Indian cooking. It is sold in stores, but you can make it at home; the high-achieving Indian cooks always do. There is no standard garam masala, after all. The spices used and their amounts vary from cook to cook, and sometimes from dish to dish. However, the basis of most garam masala is the same, a combination of a lot of whole coriander and smaller amounts of whole cumin, cloves, black pepper and cinnamon, which are roasted together and ground in a coffee or spice mill. Here's a start.
Provided by Craig Claiborne
Categories condiments
Time 15m
Yield About 1 tablespoon
Number Of Ingredients 6
Steps:
- Break open cardamom pods; reserve the small seeds and discard outer shells. Crush cinnamon stick as finely as possible with flat mallet.
- Combine all the spices. Heat a small skillet. Cook spices briefly until they emit slight aroma. Empty into small spice mill or small coffee grinder and grind as finely as possible. Store in airtight container.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
GARAM MASALA
Make and share this Garam Masala recipe from Food.com.
Provided by NcMysteryShopper
Categories Asian
Time 5m
Yield 8 teaspoons
Number Of Ingredients 7
Steps:
- Dry-roast the cumin, coriander, cardamom, and cloves in a skillet until lightly browned, 1 or 2 minutes. When cool, combine with the black pepper and cinnamon in a spice grinder and grind to a powder. Mix with the cayenne pepper and pour into an airtight container. Store in a cool, dry place for up to several months if not using immediately.
- Note: To make a paste, stir a bit of tepid water into the spice mixture.
Nutrition Facts : Calories 7.7, Fat 0.4, Sodium 2.3, Carbohydrate 1.2, Fiber 0.6, Protein 0.3
GARAM MASALA
Make and share this Garam Masala recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Toast and grind all the spices together.
- Store in a tightly sealed jar for several months.
GARAM MASALA
Make and share this Garam Masala recipe from Food.com.
Provided by PalatablePastime
Categories Asian
Time 25m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 300F.
- Place cardamom pods in a spice grinder or coffee mill and pulse lightly.
- Sift out husks, removing any stray seeds inside; discard husks.
- Place cardamom seeds, cinnamon,cloves, peppercorns, cumin seeds, and coriander seeds on a baking sheet.
- Roast the spices in the oven for 12-15 minutes, stirring once or twice, until spices become fragrant and slightly darker, but not burnt.
- Cool spices, and grind in a spice grinder or spice mill to a fine powder.
- Add the nutmeg and stir well.
- Store mixture in an airtight container until needed, no more than three months.
Nutrition Facts : Calories 168.7, Fat 10.5, SaturatedFat 2.7, Sodium 108, Carbohydrate 29.4, Fiber 15.7, Sugar 1.6, Protein 3.9
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