Wednesday, December 12, 2012

Dry Garam Masala

Garam Masala is a mixture of certain spices.This is not any ordinary mixture.It is a great Taste Enhancer and is an essential ingredient of most of the Indian dishes as well as recipes of this blog.But it should be used in very small quantity since it is Garam Masala!

 

 

 

Ingredients:


  • Black Cardamom(Badi elaichi)-40 gms 
  • Cinnamon(dalchini)-10 gms
  • Black pepper(kalimirch)-20 gms
Black Cardamom(kali elaichi),Cinnamon(dalchini)
and 
Black pepper(kalimirch)
  • Coriander(dhania) seeds-30 gms
Coriander(dhania)
  • Black Cumin Seeds(sihha jeera)-100 gms
  • Cloves(laung)-10 gms
  • Mace(javitri)-10 gms
Cloves(laung) and Mace(javitri)

  • Bayleaf(tejpatta)-8 gms 
  • Nutmeg(jaiphal)-1 pc
Bayleaf(tejpatta) and Nutmeg(jaiphal)

Method:

  • Warm all the ingredients lightly and mix well.
  • Grind to make fine powder.Filter the powder with cloth.
  • Keep it in air tight jar.













    6 comments:

    1. Wow....now I get home made garam masala even in US..thanks...this is something i had been wanting to learn for past FEW years!! this is such an exclusive masala...just dont find it anywhere! it goes in all my dishes! :)

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    2. very good suggestion indeed...compared to the garam masala available in the market it is far better,pure and more effective..keep on

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    3. Khushboo yahaan tak aa rahi hai! :)

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      Replies
      1. Apka sneh yenha tak pahunch raha hai!

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    4. awesome blog .... following it ... :)

      ur garam masala is very different from our punjabi garam masala that we make....

      jeera and peepal is also added in ours...

      looking forward to many recipes

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      Replies
      1. Punjabi GM has no match.I use it in Punjabi chhole and other Punjabi dishes.

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