|
Garam
Masala & Shahi Garam Masala
Garam Masala
Garam Masala is mostly used in
most Indian and Pakistani dishes to add flavor of spices. To
grind various spices, on daily basis, is an extra effort while
cooking. The best way is to grind about half kilo of Garam
Masala and preserve it in a tight jaar. Have another small
container to store Garam Masala for one week’s requirement. This
preserves the aroma of spices. The home made Garam Masala
assures you of genuine ingredients. Well, here is the recipe of
the Garam Masla, which is gift of my mother and we have used it
since last many years
|
Ingredient |
Qty. |
Ingredient |
Qty. |
|
Dhania (coriander) |
200gms |
Jeera (cumin seed) |
100gms |
|
Shahi Jeera (black cumin seed) |
10gms |
Kali Mirach (pepper) |
150gms |
|
Kali Illaichi (blemish cardamom) |
75gms |
Saunth (dry ginger) |
50gms |
|
Laung (cloves) |
10gms |
Choti Illaichi ( cardamom ) |
10gms |
|
Daal Chinni (cinnamo
) |
10gms |
Rattan Jot (alkanet root) |
10gms |
|
Javetri (Mace) |
10gms |
Jaiphal (nutmeg) |
2pcs |
This makes the total weight of
637 grams. You can make half of each ingredient etc to your
liking.
Kali illaichi, Saunth and Jaiphal
are hard to grind in the grinder. It is therefore, recommended,
these three items be broken well before grinding them in an
electric mixer. Grind all the ingredients and mix them all well
and preserve as suggested above.
***********************************************************
Shahi Garam Masala
Shahi Garam Masala is used for certain Mughlai and Hydrabadi
dishes. Ingredients are as under:
|
Ingredient |
Qty. |
Ingredient |
Qty. |
| |
|
|
|
|
Kali Illaichi seeds |
75gms |
Green Illaichi seeds |
45gms |
|
Saunf ( fennel seeds) |
30gms |
Laung ( cloves ) |
30gms |
|
Jeera ( cumin seeds ) |
30gms |
Daalchini ( cinnamum ) |
5gms |
|
Javetri ( mace ) |
20gms |
Shahi Jeera (Black Cumin) |
20gms |
|
Tej
Patta ( Bay leaf ) |
15gms |
Gulab ke Patte (rose petals) |
15gms |
|
Saunth Powder ( Dry Ginger powder) |
15gms |
Jaiphal ( nutmeg) |
4pcs |
Grind them in electric mixer, as
stated earlier and mix all well and preserve.
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