Monday, April 12, 2010

Garam Masala Powder

Hi friends today im just thinking what can i post something interesting and very useful in every house. Then i remember my mom always making some garam masala powder at home which is the real secret of the nice aroma and tastes of amma vantalu. Then gave a thought that why cant i make it here itself at my home rather getting it from some indian stores always if all the items are readily available at home. If we just spare some little time for this then we can store it for some months in our kitchen and use it in any curry whether it is veg or non veg. Adding this gives real taste and nice flavor to any gravies. Specially i use this powder in my egg curry, chicken curry, brinjal etc.
But I saw some of my friends here making it in some other different procedure. I tried both of them and each have its own taste. So i would like to post those two types which i know. Hope you all like it and enjoy.

TYPE 1 :-
Here is my friends Recipe(North Indian Style):

2 cups Bay leaves
1 cup Cumin seeds
2 cups Coriander seeds
1 Anistar or Star Anise
1/2 cup cinnamon(Dalchini)
1 cup of whole red chillies,
1/2 cup Mace
1/2 cup peppercorns
1/2 cup cloves
3-4 Cardamoms (Elaichi) and
2 tbsp Shahjeera

Slightly dry roast all these till it turns light brown and powder coarsely.
This is one of the procedure.

TYPE 2:-
My second recipe would be this delicious "miracle" South Indian Style or my mom's style of garam masala where i use it for many of my delectable dishes which I keep doing ,specially weekend Lunches! You must had to try this.It does taste wonderful. It can be added to rice dishes or any South Indian gravy dishes.

Mom Recipe :

1 cup Chana dal
1 cup Urad dal
1/3 cup Coriander seeds
1/2 cup Sesame seeds
Red chillis according to your taste
2 tbsp Peppercorns
2 tbsp Cumin seeds
2 tsp Hing
2 tsp Poppy seeds
1 tsp Fenugreek seeds
1 tsp Turmeric powder
2 tbsp roasted Groundnuts
8 pieces Cashewnuts(Optional)
1/2 cup dry coconut
Few Curry leaves

Slightly dry roast all these till it turns light brown and powder coarsely and can be stored for 2-3 months in a dry place and used.

1 comment:

Asha said...

Hi Gayatri, I came across your North Indian masala recipe while surfing. I see that you have taken my photo from my blog for your "type 1 North Indian masala" which I made from Viji's blog for a blog event ln time ago. It's really a South Indian masala pd which she calls SIMP. Could you please remove my photo from this post and post your own picture. Thanks.


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