Mughal Garam Masala Food

RAGHAVAN'S GARAM MASALA

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.

MUGHAL GARAM MASALA

Steps:

• Break open the cardamom pods, remove the seeds and reserve.
• Discard the skin.
• Crush the cinnamon into small pieces with a rolling pin or mallet.
• Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
• Mix in the grated nutmeg.
• Store in an airtight container in a cool place.

GARAM MASALA

Steps:

• Toast and grind all the spices together.
• Store in a tightly sealed jar for several months.

GARAM MASALA

Steps:

• Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;

GARAM MASALA

Steps:

• Combine ingredients in small saucepan, stir over medium heat for about 2 minutes or until fragant.
• Cool.
• Blend or process mixture until fine, use coffee grinder to ensure fine mixture.

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.

GARAM MASALA

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.