09.7.11

Garam Masala Punjabi Recipe

Ingredients:
1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Tuj/Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Lavang)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
4 whole Star anise (Dagad Phool)
5 Bay Leaf (Tej Patta)
How to make garam masala-punjabi style:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months.
  • Make sure you always close the lid tightly after use.

 

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09.7.11

Garam Masala Bengali Recipe

Ingredients:
3-4 dried whole Chili pods
3 tblsp Sesame seeds (Til)
2 tblsp Green Pepper corns
2 tblsp Black Pepper corns
2 tblsp White Pepper corns
1 tblsp whole Cloves (Lavang)
2-3 Cinnamon (Tuj/Dalchini)
20 green bruised Cardamom pods (Elaichi)
1/4th Cumin Seed (Jeera)
3/4th cup Coriander seeds (Dhania)
3 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
How to make garam masala-bengali style:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for upto 3 months.
  • Make sure you always close the lid tightly after use.

 

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09.7.11

Garam Masala Recipe

Ingredients:
3 tblsp grated Coconut (Nariyal)
1 tblsp Sesame seeds (Til)
2 tblsp Mustard seeds (Rai/Sarson)
1/4th tsp Saffron (Kesar) threads
1/4th cup green Pepper corns (Kalimirchi)
1/4th cup White Pepper corns
2/3rd cup Green bruised Cardamom (Elaichi) pods
3/4th cup Cumin Seed (Jeera)
1/4th cup ground Nutmeg (Jaiphal)
How to make garam masala:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months.
  • Make sure you always close the lid tightly after use.

 

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09.7.11

Garam Masala Uttar Pradesh

Ingredients:
3 dried whole Chili Pods
2 tblsp Pomegranate seeds
1/8th tsp Saffron (Kesar) threads
5 cloves of Mace (Javitri)
2 tblsp Green Pepper corns
2 tbsp White Pepper corns
2 tblsp whole Cloves (Lavang)
1/3rd cup Cumin Seed (Jeera)
2/3rd cup Coriander seeds (Dhania)
1 tblsp Fennel seeds (Saunf)
2 Bay Leaf (Tej Patta)
1tblsp Ground Nutmeg (Jaiphal)
2 tblsp Black Pepper corns (Kalimirchi)
How to make garam masala-uttar pradesh style:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for upto 3 months.
  • Make sure you always close the lid tightly after use.

 

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09.7.11

Garam Masala Maharastra

Ingredients:
4 dried whole Chili pods
2 tblsp Sesame seeds (Til)
11/2 tblsp Green Pepper corns
11/2 tblsp White Pepper corns
1/4th cup whole Cloves (Lavang)
3-4 Cinnamon (Tuj/Dalchini)
22 Black Cardamom pods (Elaichi)
2/3rd cup Cumin Seed (Jeera)
1/4th cup Coriander Seed (Dhania)
2 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
1 tblsp Ground Nutmeg (Jaiphal)
How to make garam masala-maharastra style:
  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder.
  • If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for upto 3 months.
  • Make sure you always close the lid tightly after use.

 

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