India, known as Treasure-Trove of spices and it has diverse culinary traditions. Each region and area in India has its own food-menus and ingredients to cook. Some may be unique to a place while the rest are shared throughout the country; especially the spices.
It is the variety of spices; which brings in different aroma and taste to the dishes, we cook everyday. The spices can be added to the recipe (dish) as a whole (raw) or blended (in powder) form. If whole, the spices are usually added at the beginning of the cooking to a recipe (dish), while the mix spices blended in powder form are added at the end; almost after the cooking is completed.
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| Garam Masala Spices |
Selected Spices blended in right proportion make Garam-Masala; 'Garam' meaning hot and 'Masala' meaning spices. This Garam-Masala not only enhances the food taste but also adds a fine aroma into it.
There are many varieties of Garam-Masala, which are used across the country; depending upon individual's preference and availability of the spices as an ingredient. Some people prefer and add more fragrance-related spices and herbs while blending the mix of Garam-Masala, and others may exclude or include particular spices. Also, the Spices has an significant influence of the weather conditions.
Garam-Masala is used predominantly in Indian style cooking and it is a truly moreish-spice mix that enhance the flavor of any curry or dish. The composition of Garam Masala differs regionally; with existence of many recipes across India according to regional and personal taste. The components of the mix are Sun-Dried before grounded to get rich flavors and aromas.
Each culinary region has a distinctive Garam-Masala blend—some chefs may also have their own. Garam-Masala is usually added to a dish towards the end of the cooking process as opposed to other spices, which are usually added and cooked at the beginning of cooking. Garam-Masala is added in a very limited quantity to any curry/dish. Each spices in the mix of Garam-Masala has a unique medicinal properties, and this spices mix can act as natural preservatives, leading to a higher nutritional content in stored food.
Each culinary region has a distinctive Garam-Masala blend—some chefs may also have their own. Garam-Masala is usually added to a dish towards the end of the cooking process as opposed to other spices, which are usually added and cooked at the beginning of cooking. Garam-Masala is added in a very limited quantity to any curry/dish. Each spices in the mix of Garam-Masala has a unique medicinal properties, and this spices mix can act as natural preservatives, leading to a higher nutritional content in stored food.
Garam masala Ingredients:
1. Star Anise (Chakra Phool)- 10 gm
2. Black Peppercorns (Kali Mirch)- 100 gm
3. Cinnamon (Dalchini)- 50 gm
4. Black cumin seeds (Shah Jeera)- 25 gm
5. Black Cardamom (Kali/badi elaichi) - 25 gm
6. Cinnamon buds (Naga kesar) - 10 gm
7. Nutmeg (Jaiphal) - 10 gm
8. Mace (Javithri) - 5 gm
9. Green Cardamom (Choti elaichi)- 10 gm
10. Bay leaf (Tej patta) - 20 gm
11. Poppy seed (Khus khus) - 5 gm
12. Dry Ginger (Sonth)- 5 gm
13. Kalpasi (Pathar ka Phool) - 10 gm
14. Cloves (Laung) - 25 gm
15. Bay berry tree bark (Kaiphal) - 2 gm
13. Kalpasi (Pathar ka Phool) - 10 gm
14. Cloves (Laung) - 25 gm
15. Bay berry tree bark (Kaiphal) - 2 gm
16. Asafoetida (Hing) (optional) - 2 gm
Procedure to blend the spices:
1. Mix all the ingredients and dry them thoroughly under the sun since the dry spice mix can be made in large quantity and stored for months.
2. If there is no provision for sunlight, then the ingredients should be dried-roast in a pan, keeping the flame at very low.
3. Grate the nutmeg/jaiphal first since this spice is harder to blend along with other spices.
4. Blend the spices in mortar and pestle or in a blender finely.
5. Once done, dry the Garam-Masala powder on a paper and store it in an airtight container.
6. Enjoy this standard Garam-Masala in dishes and relish the fresh home-made flavor to the fullest.
Note:
1. Store the whole spices in an airtight container and blend the spices freshly from time to time.
2. Home-made spice mix is always better than the bought one from store, since it is authentic and fresh.
3. Store the whole green cardamoms separately in a container and not mix up with any other spices, as other spices likes cloves flavor will overpower the cardamoms, which should not be used alone in other dishes.
4. Do not run the mixer continuously to blend the spices as the spices may turn hot and change the color and taste. Run the mixer/blender giving a time gap and may be once done immediately allow the mix to cool on a paper rather in any container.
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