RAGHAVAN'S GARAM MASALA
Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
Provided by Raghavan Iyer
Categories Everyday Cooking
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
- When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 2.1 mg
GARAM MASALA
Steps:
- Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;
GARAM MASALA
Make and share this Garam Masala recipe from Food.com.
Provided by PalatablePastime
Categories Asian
Time 25m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 300F.
- Place cardamom pods in a spice grinder or coffee mill and pulse lightly.
- Sift out husks, removing any stray seeds inside; discard husks.
- Place cardamom seeds, cinnamon,cloves, peppercorns, cumin seeds, and coriander seeds on a baking sheet.
- Roast the spices in the oven for 12-15 minutes, stirring once or twice, until spices become fragrant and slightly darker, but not burnt.
- Cool spices, and grind in a spice grinder or spice mill to a fine powder.
- Add the nutmeg and stir well.
- Store mixture in an airtight container until needed, no more than three months.
Nutrition Facts : Calories 168.7, Fat 10.5, SaturatedFat 2.7, Sodium 108, Carbohydrate 29.4, Fiber 15.7, Sugar 1.6, Protein 3.9
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
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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