GARAM MASALA Garam Masala is not ‘Hot’; infact its called Garam Masala because the spices in the masala are considered to increase the body’s metabolism and hence increasing the temperature of the body. The primary property of the garam masala is that it’s supposed to be extremely pungent (and lack the heat of the chillies). The recipe of garam masala (just like Rajma) has been varying as per the region of India it finds it’s use in. One of the most prevalent theory for the origin of Garam masala suggests that the primary recipes of this masala are born out of Ayurveda and different regions seem to have adapted their own versions of the same, but here’s the 4 ingredients that are present in almost all the recipes of garam masala : 1. Black Pepper 2. Cardamom 3. Cinnamon 4. Cloves The recipe I’ve been using since a few years, involves 11 ingredients to make the quintessential and the most well-known form of Punjabi garam masala. Black Peppercorns – 350gms Cumin Seeds (Jeera) – 200gms Coriander Seeds – 65gms Black Cardamoms - 11 nos Green Cardamoms – 2 ½ Tbsp Cloves - 4 Tbsp Bay Leaves – 7 nos Nutmeg – 2 nos Ginger powder – 6 Tbsp Cinnamon sticks (1”) – 20 nos Mace – 2 Tbsp Each ingredient, except the ginger poswder a.k.a saunth, needs to be dry-roasted individually (tossed around on a pre-heated pan, which is on medium heat) until it starts giving out its strong fragrance, which is when it starts losing the last bit of its moisture too. Combine all of these together and set aside to cool. Once the mixture cools off, grind into a fine powder and sift it through a sieve. Store in an airtight jar. This recipe makes about 530gms of Garam Masala which would remain extremely fresh for 4 days from the day of making, and would stay good for about 45 days thereafter, so choose your quantity carefully. Hoping to get done with the garam masala within 15 days. It will involve a bit of cooking, but that’s the idea – to cook more!

foodaholicsinahmedabad, foodaholics, indian, masala, spices, homemade, livetoeat, foodfeed, food, foodlove, foodporn, foodgasm, foodstagram, instafood, foodnetwork, foodcolumn, foodtalkindia

Foodaholics in Ahmedabad,  foodaholicsinahmedabad, foodaholics, indian, masala, spices, homemade, livetoeat, foodfeed, food, foodlove, foodporn, foodgasm, foodstagram, instafood, foodnetwork, foodcolumn, foodtalkindia

GARAM MASALA

Garam Masala is not ‘Hot’; infact its called Garam Masala because the spices in the masala are considered to increase the body’s metabolism and hence increasing the temperature of the body. The primary property of the garam masala is that it’s supposed to be extremely pungent (and lack the heat of the chillies). The recipe of garam masala (just like Rajma) has been varying as per the region of India it finds it’s use in. One of the most prevalent theory for the origin of Garam masala suggests that the primary recipes of this masala are born out of Ayurveda and different regions seem to have adapted their own versions of the same, but here’s the 4 ingredients that are present in almost all the recipes of garam masala :

1. Black Pepper
2. Cardamom
3. Cinnamon
4. Cloves
The recipe I’ve been using since a few years, involves 11 ingredients to make the quintessential and the most well-known form of Punjabi garam masala.

Black Peppercorns – 350gms

Cumin Seeds (Jeera) – 200gms

Coriander Seeds – 65gms

Black Cardamoms - 11 nos

Green Cardamoms – 2 ½ Tbsp

Cloves - 4 Tbsp

Bay Leaves – 7 nos

Nutmeg – 2 nos

Ginger powder – 6 Tbsp

Cinnamon sticks (1”) – 20 nos

Mace – 2 Tbsp

Each ingredient, except the ginger poswder a.k.a saunth, needs to be dry-roasted individually (tossed around on a pre-heated pan, which is on medium heat) until it starts giving out its strong fragrance, which is when it starts losing the last bit of its moisture too.

Combine all of these together and set aside to cool.

Once the mixture cools off, grind into a fine powder and sift it through a sieve.

Store in an airtight jar.

This recipe makes about 530gms of Garam Masala which would remain extremely fresh for 4 days from the day of making, and would stay good for about 45 days thereafter, so choose your quantity carefully.

Hoping to get done with the garam masala within 15 days. It will involve a bit of cooking, but that’s the idea – to cook more!

#foodaholicsinahmedabad #foodaholics #indian #masala #spices #homemade #livetoeat #foodfeed #food #foodlove #foodporn #foodgasm #foodstagram #instafood #foodnetwork #foodcolumn #foodtalkindia

GARAM MASALA Garam Masala is not ‘Hot’; infact its called Garam Masala because the spices in the masala are considered to increase the body’s metabolism and hence increasing the temperature of the body. The primary property of the garam masala is that it’s supposed to be extremely pungent (and lack the heat of the chillies). The recipe of garam masala (just like Rajma) has been varying as per the region of India it finds it’s use in. One of the most prevalent theory for the origin of Garam masala suggests that the primary recipes of this masala are born out of Ayurveda and different regions seem to have adapted their own versions of the same, but here’s the 4 ingredients that are present in almost all the recipes of garam masala : 1. Black Pepper 2. Cardamom 3. Cinnamon 4. Cloves The recipe I’ve been using since a few years, involves 11 ingredients to make the quintessential and the most well-known form of Punjabi garam masala. Black Peppercorns – 350gms Cumin Seeds (Jeera) – 200gms Coriander Seeds – 65gms Black Cardamoms - 11 nos Green Cardamoms – 2 ½ Tbsp Cloves - 4 Tbsp Bay Leaves – 7 nos Nutmeg – 2 nos Ginger powder – 6 Tbsp Cinnamon sticks (1”) – 20 nos Mace – 2 Tbsp Each ingredient, except the ginger poswder a.k.a saunth, needs to be dry-roasted individually (tossed around on a pre-heated pan, which is on medium heat) until it starts giving out its strong fragrance, which is when it starts losing the last bit of its moisture too. Combine all of these together and set aside to cool. Once the mixture cools off, grind into a fine powder and sift it through a sieve. Store in an airtight jar. This recipe makes about 530gms of Garam Masala which would remain extremely fresh for 4 days from the day of making, and would stay good for about 45 days thereafter, so choose your quantity carefully. Hoping to get done with the garam masala within 15 days. It will involve a bit of cooking, but that’s the idea – to cook more! #foodaholicsinahmedabad #foodaholics #indian #masala #spices #homemade #livetoeat #foodfeed #food #foodlove #foodporn #foodgasm #foodstagram #instafood #foodnetwork #foodcolumn #foodtalkindia

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