Garam Masala
- Thread starter fdmemon
- Start date
Pakistani / Indian cooking is known for its different spices. Garam masala is the combination of different aromatic spices. It gives a magical touch to the dishes. The ingredients used in garam masala slightly differ from region to region and even home to home. I feel this is some what similar to curry powder used in south India but with a slight difference.
Home made garam masala is very much aromatic and small amount is sufficient to cook spicy curries. I use 14 different spices to prepare garam masala powder. For the given quantity of ingredients, you will get approximately one cup of garam masala powder.
Home made garam masala is very much aromatic and small amount is sufficient to cook spicy curries. I use 14 different spices to prepare garam masala powder. For the given quantity of ingredients, you will get approximately one cup of garam masala powder.
Ingredients
1; Bay leaf – 2 no
2; Black cardamom – 12 no
3; Black pepper – 1 tablespoon
4; Cinnamon stick two inch long: 2 no
5; Cloves – 12 no
6; Coriander seeds – 1 heaped tablespoon
7; Cumin seeds – 1 tablespoon
8; Fennel seeds – 1 heaped tablespoon
9; Green cardamom – 6 no
10; Mace small piece – 4 no
11; Marati moggu (English name not known) – 4 no
12;Nut mug – ⅛ th of a whole piece
13; Star anise – 3 no
14; Poppy seeds – 1 heaped teaspoon
1; Bay leaf – 2 no
2; Black cardamom – 12 no
3; Black pepper – 1 tablespoon
4; Cinnamon stick two inch long: 2 no
5; Cloves – 12 no
6; Coriander seeds – 1 heaped tablespoon
7; Cumin seeds – 1 tablespoon
8; Fennel seeds – 1 heaped tablespoon
9; Green cardamom – 6 no
10; Mace small piece – 4 no
11; Marati moggu (English name not known) – 4 no
12;Nut mug – ⅛ th of a whole piece
13; Star anise – 3 no
14; Poppy seeds – 1 heaped teaspoon
Method
Roast all the ingredients in a dry pan, in a moderate heat for 3 to 4 minutes; when you smell nice aroma of these spices, remove and cool (do not over roast the spices).
Now peel the black and green cardamom.
Add only the seeds with other spices and grind it in a mixer-grinder to a coarse powder.
Store it in a air tight container to keep fresh.
Tips
Storing in air tight container helps to keep fresh for minimum 3 months.
As the above garam masala powder is fresh, use less quantity for cooking (if you use one teaspoon of the powder available in the market, now use only half teaspoon of this home made powder).
Roast all the ingredients in a dry pan, in a moderate heat for 3 to 4 minutes; when you smell nice aroma of these spices, remove and cool (do not over roast the spices).
Now peel the black and green cardamom.
Add only the seeds with other spices and grind it in a mixer-grinder to a coarse powder.
Store it in a air tight container to keep fresh.
Tips
Storing in air tight container helps to keep fresh for minimum 3 months.
As the above garam masala powder is fresh, use less quantity for cooking (if you use one teaspoon of the powder available in the market, now use only half teaspoon of this home made powder).
Cumin
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Cuminum
Species: C. cyminum
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Description
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the umbelliferae family such as caraway, parsley and dill.
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Cumin seedsNutritional value per 100 g (3.5 oz)
Energy 1,567 kJ (375 kcal)
Carbohydrates 44.24 g
- Sugars 2.25 g
- Dietary fiber 10.5 g
Fat 22.27 g
- saturated 1.535 g
Protein 17.81 g
Water 8.06 g
Vitamin A equiv. 64 μg (8%)
Riboflavin (vit. B2) 0.327 mg (27%)
Niacin (vit. B3) 4.579 mg (31%)
Vitamin B6 0.435 mg (33%)
Folate (vit. B9) 10 μg (3%)
Vitamin B12 0 μg (0%)
Vitamin C 7.7 mg (9%)
Vitamin E 3.33 mg (22%)
Vitamin K 5.4 μg (5%)
Calcium 931 mg (93%)
Iron 66.36 mg (510%)
Magnesium 366 mg (103%)
Phosphorus 499 mg (71%)
Potassium 1788 mg (38%)
Sodium 168 mg (11%)
Zinc 4.8 mg (51%)
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Cuminum
Species: C. cyminum
----------------------------------------------------------
Description
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the umbelliferae family such as caraway, parsley and dill.
-----------------------------------------------------------------------------------------------------------
Cumin seedsNutritional value per 100 g (3.5 oz)
Energy 1,567 kJ (375 kcal)
Carbohydrates 44.24 g
- Sugars 2.25 g
- Dietary fiber 10.5 g
Fat 22.27 g
- saturated 1.535 g
Protein 17.81 g
Water 8.06 g
Vitamin A equiv. 64 μg (8%)
Riboflavin (vit. B2) 0.327 mg (27%)
Niacin (vit. B3) 4.579 mg (31%)
Vitamin B6 0.435 mg (33%)
Folate (vit. B9) 10 μg (3%)
Vitamin B12 0 μg (0%)
Vitamin C 7.7 mg (9%)
Vitamin E 3.33 mg (22%)
Vitamin K 5.4 μg (5%)
Calcium 931 mg (93%)
Iron 66.36 mg (510%)
Magnesium 366 mg (103%)
Phosphorus 499 mg (71%)
Potassium 1788 mg (38%)
Sodium 168 mg (11%)
Zinc 4.8 mg (51%)