Thursday, March 31, 2011

Preparation of various Garam Masalas

The very mention of Indian cooking makes us think of rich aromatic flavor from the Indian spices. Adding the right spice in right quantity adds to the taste of Indian curries. Spices are used in such manner and quantity so as to bring out the characteristic flavours of a dish.

Garam Masala consist of several spices grounded together. It's added to dry and curry dishes, during different cooking stages. The preparation of  North Indian Garam Masala differ from the South and Eastern India.

Garam Masala prepartion - North Indian Style
Peppercorns - 20gms
Clove           - 10gms
Cinnamon     - 20gms
Brown Cardamoms peeled -15gms
Cumin seeds - 10gms
Lightly roast all the above ingredients. Grind to a powder, sieve and store it.

Garam Masala prepartion - South Indian Style
Sauf/Fennel seeds  - 20gms
Clove                    - 10gms 
Cinnamon              - 20gms
Brown Cardamoms peeled -20gms
Lightly roast all the above ingredients. Grind to a powder, sieve and store it.


Garam Masala prepartion - Eastern Indian Style
Clove  - 20gms
Cinnamon - 20 gms
Green Cardamoms peeled - 20 gms
Lightly roast all the above ingredients. Grind to a powder, sieve and store it


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Tip to retain masala flavor while preparing: ( Mom's advices)
  1. Place the pan in stove (high flame)
  2. Keep it till its hot. Turn off the stove 
  3. Remove the pan from the stove
  4. Next put the ingredients for the masala in the pan and roast it
  5. After cooling, grind the mix to make your masala powder
Have a nice masala mix, 

Marina :)

N.B. Pls note masala mix differs from individual taste or based on regional preferences.

1 comment:

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