Homemade Garam Masala
Procedure to make garam masala step by step
Recipe prepared by Smt Jhansi Lakshmi
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Article written by Lakshmi Aparna
Garam masala is a blend of common spices in India. The composition of garam masala differs regionally with the recipe, generally customized to regional and personal taste.
Preparation time: 30 minutes
Shelf life: Approximately 60 days
1 bowl measuring: 250 ml
Used medium flame
Ingredients
Coriander Seeds: 1 bowl
Cloves: 2 tbsp
Ceylon Cinnamon: 9 pieces (approximately 2 or 3 inches)
Cardamom: 15-20
Red Chillies: Few
Black Pepper: 1 tbsp
Cumin seeds: 1 tbsp
Procedure
Step 1: Dry all the spices in sunlight for 2 to 3 hours preferably in hot sun if possible
Step 2: Roast Coriander seeds on a pan for 2 minutes
Step 3: Roast remaining spices for 1 minute except for Cumin seeds (Because cumin seeds may get burnt quickly)
Step 4: Once the above mixture is roasted enough, add cumin seeds and roast the mixture for half a minute
Step 5: Let the spices cool, add 1/2 tsp Salt* and blend it into fine powder (as required)
*Adding salt will add more shelf life to it. Not necessary to add salt if preparing for 10 days
Garam masala is ready
If Garam masala is ready at home we can easily cook items like Classic Prawns Curry, Broad Beans Fried Rice, Aaloo Kurma, Special Chicken Biryani, Royyala Iguru, Aaloo Tomato Kurma, Mealmaker Kheema Curry, Senagapappu Beerakaya, Chicken Fry, Chicken Curry, Natukodi Pulusu
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