Garam Masala, blend of different aromatic spices to bring warmth and ton of flavor to any winter meal. Garam Masala is the king of Indian Spice mixes and every house should have a jar of this fragrant, complex spice blend. Used in a number Indian recipes, gravies and sabzis, a little goes a long way. Spice-up curry, add flavor to stews, or make meat roast bursting with flavor. In our home, no meal is complete without hint of chili, spice or herb. Garam Masala is the quintessential Indian spice mix or blend that adds that hit of flavour to Indian cooking. It's really easy to make at home and I make a batch once a year. If you are planning to use garam masala in your everyday cooking, use this in combination with coriander powder. Too much of garam masalai in your everyday food may dehydrate your body. Homemade garam masala is definitely more fragrant, and more potent than store bought.
There are different versions of Garam Masala , different families, different regions have different versions and this is mine. It isn’t surprising to find out that Garam Masala has medicinal properties. It is full of antioxidants that help keep your skin clear. It also helps with nausea, bloating and digestion. The individual spices that make up the fine blend are amazingly beneficial themselves. Like -
* Cardamom is one of the many spices that found its use in ancient medicine. Green cardamom specifically is helpful for a good night's sleep.
* Peppercorns are rich in antioxidants. Black pepper helps with digestion, increases nutrient absorption, aids in weight loss, and protects against heart disease.
* Along with elevating the taste of food, Green Cardamom is beneficial to the heart, gastrointestinal and metabolic health. It has antimicrobial properties that help us fight infections.
* Cinnamon is a favourite household spice which has been used throughout the world for ages. It helps maintain blood sugar levels and improves insulin sensitivity. It relieves inflammation, protects the heart, and preserves brain function.
* Cloves are antibacterial, anti-fungal and antiseptic. They're a powerhouse of antioxidants and are rich sources of minerals, omega-3 fatty acids, fiber and vitamins and minerals.
* Coriander Seeds have anti-oxidant properties and dietary fiber that advance the healthy working of the liver and facilitate bowel moments. They help in the generation of digestive compounds and juices that facilitate the procedure of digestion.
* Dry Red Chillies are healthy for you and provide you with various health benefits, apart from a spicy kick to your food. When added to your diet, these can be a good source of vitamin C.
* Fennel Seeds , this spice is a rich source of dietary fiber. Its powerful antioxidants helps in removing harmful free radicals from the body and promotes a healthy being, it helps fight aging and other degenerative.
* Mace is the outer coat of the nutmeg seed and is quite similar to nutmeg in actual taste and flavour. Mace aids your appetite, helps manage stress and enhances blood circulation. It also acts as a fragrance, has anti inflammatory properties.
* Nutmeg is a popular spice used in cooking across the world and it is also famous for its health benefits. In ancient times, nutmegs were used for numerous remedies to improve health. It improves bad breath, helps detox the livers, helps you to sleep well .
* Caraway Seeds are good source of dietary fibre. It contains various essential vitamins like A, E, C as well as a number of B-complex vitamins. They remove harmful free radicals from the body. It is known to be a really effective treatment for cough.
* Star Anise is a small seed, which is star shaped, comes from evergreen tree. Star anise is rich in antioxidants and vitamin A and C, which help fight free radicals that are responsible for early ageing and diabetes.
* Cumin Seeds has long been used in traditional medicine. It may increase the activity of digestive enzymes, potentially speeding up digestion. Cumin also increases the release of bile from the liver. Bile helps digest fats and certain nutrients in your gut.
* Black cardamom is believed to help fight the symptoms of asthma. It has high positive impact on the gastro-intestinal tract. It can stimulate the gastric and intestinal glands to secret essential juices with the help of its stimulative properties. The spice is also helpful in curing heart burn and stomach cramps, which are two most common symptoms of gastro-intestinal disorders. In addition, being carminative in nature, black cardamom can give you relief from abdominal gas. It helps you get rid of indigestion as well as flatulence caused by it.
Make this aromatic spice blend and it will be a gift to yourself that keeps on giving. Homemade garam masala is better than anything you can buy! So let's start making our fresh batch of GARAM MASALA. Feel free to adjust the spices in the recipe to preference, using fewer black peppercorns for less heat.
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INGREDIENTS :
1 Cup Coriander Seeds
3 teaspoon Cumin Seeds
1 teaspoon Caraway Seeds
2-3 Black Cardamom
2 medium size Stone Flower
2 tablespoon Black Peppercorns
2 " Cinnamon Stick
8-10 Green Cardamom
8-10 Cloves
1 Star Anise
2 Mace
2 Bay Leaf
1-1/2 teaspoon Fennel Seeds
4-5 Byadgi Red Chillies
1/2 Nutmeg
1-1/2 tablespoon Ginger Powder
1/2 teaspoon Salt
2 tablespoon Kasoori Methi
1/4 Cup Dry Rose Petals
METHOD :
STEP 1 - Sundry all the spices for a day or two covered with muslin or a net to get rid of any moisture in the spices. (see notes)
STEP 2 - Heat a thick bottom pan on low flame. Add dry red chillies in the pan and roast them for 2-3 minutes. Once roasted transfer them on a plate.
STEP 3 - Heat a pan on low heat, add coriander seeds, black peppercorns and roast them lightly. Continuously stir the seeds while frying for even roasting. It takes 2 – 3 minutes or till the coriander seeds start releasing their aroma. Transfer on a plate and keep aside.
STEP 4 - Then add cumin seeds, shahi jeera, fennel seeds and toast them for 30 seconds. Make sure not to burn them. Transfer to the same plate as coriander seeds.
STEP 5 - After that add black cardamom, stone flower, bayleaf, cinnamon stick and dry roast them for 2 – 3 minutes or till the aroma is released. Transfer to the plate.
STEP 6 - Now add green cardamom, cloves, nutmeg, star anise, mace and toast for 30 seconds. Stir continuously while roasting the spices. Transfer on a plate with rest of the spices and keep aside.
STEP 7 - Finally, dry roast kasoori methi and rose petals on lowest heat for 30 seconds. Remove and mix with other ingredients.
STEP 8 - Combine all the dry roasted spices on the plate and let them cool .
STEP 9 - Once they become lukewarm to touch, add all ingredients to a high power blender jar and blend to make a fine powder.
STEP 10 - Once ground, pass it through a strainer and if there are any coarse pieces left, grind them again.
STEP 11 - Add ginger powder and salt and blend it once with some fresh masala powder.
STEP 12 - Transfer the masala powder in a bowl and let it cool completely. Finally, garam masala is ready.
NOTES : * Always clean the spices before using as it helps to increase the shelf life of your garam masala powder. Clean bay leaf and cinnamon stick with a dry kitchen towel to remove the dirt.
* Break, open the nutmeg and check for worms if any.
* Make sure to roast on low flame until all the spices turn aromatic.
* Alternatively you can also microwave the spices for 30 seconds.
* Always roast the spices separately depending upon the size so that they retain flavours.
* There are high chances for it to burn, so be careful.
* You can increase or decrease the spices depending on the flavour of your choice.
* Garam masala recipe stays good for months when prepared with fresh spices and roasted well.
* If you are planning to use garam masala in your everyday cooking, use this in combination with coriander powder. Too much of garam masalai in your everyday food may dehydrate your body.
* The colour of the garam masala powder may slightly vary depending on the kind and quality of the spices used.
* Make sure to use a dry spoon every time you use it.
* A good homemade masala is safe for consumption for 1 year.
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