KASHMIRI GARAM MASALA
A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
Provided by Richard Willey
Categories World Cuisine Recipes Asian Indian
Time 41m
Yield 12
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
- Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 0.1 g
GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!
Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!
Provided by French Tart
Categories Nepalese
Time 35m
Yield 1 Small Jar
Number Of Ingredients 10
Steps:
- Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
- Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
- Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
- As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
- Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
- Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
- Use as directed in recipes that call for garam masala.
KASHMIRI GARAM MASALA
I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.
Provided by auntchelle
Categories Asian
Time 20m
Yield 1 container
Number Of Ingredients 8
Steps:
- Heat a small, heavy-based frying pan over medium-hot heat.
- Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
- Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
- Add nutmeg and store in an airtight container.
KASHMIRI GARAM MASALA
A blend of toasty and aromatic spices that is usually used to sprinkle in meat, poultry, vegetable and legume curries as a finishing blend, usually toward the end of the cooking. From 600 Curries by Raghavan Iyer.
Provided by gailanng
Categories Indian
Time 12m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Preheat a small skillet over medium-high heat. Add the cumin and cinnamon; toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1-2 minutes.
- Immediately transfer the nutty-smelling spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder. Add all the remaining spices and grind until the texture resembles that of finely ground black pepper.
- Store the spice blend in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.
Nutrition Facts : Calories 172.8, Fat 7.7, SaturatedFat 2.1, Sodium 44.7, Carbohydrate 27.9, Fiber 11.2, Sugar 2, Protein 6
KASHMIRI MASALA
This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir.
Provided by Member 610488
Categories Asian
Time 30m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises. This should take about 6-8 minutes.
- Allow to cool and then grind together in to a fine powder.
- Store in an airtight container.
Nutrition Facts : Calories 664.9, Fat 16.4, SaturatedFat 2.7, Sodium 45.8, Carbohydrate 140.9, Fiber 57.2, Sugar 1.4, Protein 22.5
GARAM MASALA
Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it!
Provided by LenLen
Categories Asian
Time 20m
Yield 3-4 Tablespoons, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
- Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
- Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
- Take off the stove, and add the cinnamon.
- Leave in a dry place for the spices to cool off for a few minutes.
- Put in an air tight container and use as needed!
- Enjoy!
Nutrition Facts : Calories 260, Fat 6.8, SaturatedFat 0.7, Sodium 28.7, Carbohydrate 53.7, Fiber 21.2, Sugar 0.7, Protein 9.2
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