Kitchen tip # 80
by CHEF Kishore
Your Personal Chef.
Let me teach you how to make homemade aromatic
GARAM MASALA
Ingredients
Green Elachi(cardamom) 40 gm (BRIGHT green elachis , not the creamish ones )
Kala elaichi (Black cardamom) 20 gm
Coriander seeds 50gm
Star anise (star phool) 5 pieces
Cassia bark(daalchini) 4 inches piece
Cinnamon (asli Daalchini) 1 stick
Nutmeg (jaiphal) 1/4 grated
Bay leaves (tej patta ) 6 leaves
Mace (javitri) 4 blades
Fenugreek seeds(methi dana) 2 gms
All spice(kabab chini ) 20 gm
Black pepper corns 30 gm
cloves (laung) 10 gm
Fennel seeds(saunf) 20 gm
Teppal (Triphal) 5 gm (use the seeds only not the outer shell or the masala turn bitter)
Caraway seeds (Shaahi jeera) 5 gm
add the following ingredient in the grinder directly ,do not roast in the pan
Saffron (zaffraan/Kesar ) 1/4 gm
(completely optional due to its high cost,but i insist please dont omit this from the recipe )
--------------------------
Method :-
place a non stick pan on a low flame and add some asli desi ghee ,add the whole spice except the saffron and lightly roast them taking care not to burn them . turn off the flame , cool the spices completely and transfer all to a mixer grinder ,now add the saffron , grind all to a smooth powder . strain through a metal strainer to weed out big chunky pieces , use those in stock water etc .
Store in an airtight container in the fridge .
Footnotes :-
This home made garam masala is extremely flavorful and will enhance the taste of any dish it has been used in . Some proportions of certain whole spices used in this recipe make this garam masala extremely aromatic & really suitable for your meat recipes .
I have refrained from adding plenty of bay leaves/coriander seeds (cheaper spices used by masala manufacturers to increase the quantity -That dilutes the taste ) use only 50 % of this masala in a recipe (example if a recipe asks for 1 tablespoon of garam masala - if ur using this add only 1/
Also remember that make this masala in small quantities (this recipe should give you a yield of about 200 gms ) whole spices contain volatile essential oils which in fact impart flavor to ur food , but due to prolonged storage,the oils lose their potency and the masala will lose its flavor & aroma almost completely .Hence I advised you to store this masala in the fridge to prolong its shelf life . This made from scratch Garam masala has an absolutely wonderful and earthy aroma which no store bought garam masala can compete with or even come close to . Using this garam masala alone will make your food really aromatic and taste twice as better ,Making you feel like a super chef who has created an award winning seasoning blend.
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Warm regards
Kishore Talreja
by CHEF Kishore
Your Personal Chef.
Let me teach you how to make homemade aromatic
GARAM MASALA
Ingredients
Green Elachi(cardamom) 40 gm (BRIGHT green elachis , not the creamish ones )
Kala elaichi (Black cardamom) 20 gm
Coriander seeds 50gm
Star anise (star phool) 5 pieces
Cassia bark(daalchini) 4 inches piece
Cinnamon (asli Daalchini) 1 stick
Nutmeg (jaiphal) 1/4 grated
Bay leaves (tej patta ) 6 leaves
Mace (javitri) 4 blades
Fenugreek seeds(methi dana) 2 gms
All spice(kabab chini ) 20 gm
Black pepper corns 30 gm
cloves (laung) 10 gm
Fennel seeds(saunf) 20 gm
Teppal (Triphal) 5 gm (use the seeds only not the outer shell or the masala turn bitter)
Caraway seeds (Shaahi jeera) 5 gm
add the following ingredient in the grinder directly ,do not roast in the pan
Saffron (zaffraan/Kesar ) 1/4 gm
(completely optional due to its high cost,but i insist please dont omit this from the recipe )
--------------------------
Method :-
place a non stick pan on a low flame and add some asli desi ghee ,add the whole spice except the saffron and lightly roast them taking care not to burn them . turn off the flame , cool the spices completely and transfer all to a mixer grinder ,now add the saffron , grind all to a smooth powder . strain through a metal strainer to weed out big chunky pieces , use those in stock water etc .
Store in an airtight container in the fridge .
Footnotes :-
This home made garam masala is extremely flavorful and will enhance the taste of any dish it has been used in . Some proportions of certain whole spices used in this recipe make this garam masala extremely aromatic & really suitable for your meat recipes .
I have refrained from adding plenty of bay leaves/coriander seeds (cheaper spices used by masala manufacturers to increase the quantity -That dilutes the taste ) use only 50 % of this masala in a recipe (example if a recipe asks for 1 tablespoon of garam masala - if ur using this add only 1/
Also remember that make this masala in small quantities (this recipe should give you a yield of about 200 gms ) whole spices contain volatile essential oils which in fact impart flavor to ur food , but due to prolonged storage,the oils lose their potency and the masala will lose its flavor & aroma almost completely .Hence I advised you to store this masala in the fridge to prolong its shelf life . This made from scratch Garam masala has an absolutely wonderful and earthy aroma which no store bought garam masala can compete with or even come close to . Using this garam masala alone will make your food really aromatic and taste twice as better ,Making you feel like a super chef who has created an award winning seasoning blend.
Interact with me on www.facebook.com/kttricks
leave a Msg/Query/Recipe request.
Add Chef Kishore's BBpin # 22B78A96.
You can show your solidarity by sharing this extremely handy tip on your Facebook timeline .
Warm regards
Kishore Talreja
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