HOMEMADE GARAM MASALA

 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. 

STEP 13 - Then store in a clean sterilized jar/ container at a dry place and use as required for curries.

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.

Watch the video for step by step recipe 👇👇

INSTANT RAVA DHOKLA

 If you’re tired with oily breakfasts, then try this rava dhokla (semolina /sooji dhokla). Dhokla is a very popular Gujarati snack prepared with rava as well as besan flour.(recipe of instant besan dhokla is already shared in my blog) It’s cooked in steam and almost negligible oil is used. It is fuffy and soft in texture that is easy to make, and delicious. A perfect tea-time snack that is light on the tummy and tastes fantastic!

This dhokla is prepared with sooji/ semolina. You can also add different veggies like finely chopped carrots, cooked green peas or some other veggies as per your liking to make a different variety of it. Dhokla can beaten for breakfast or as a snack. No need to soak sooji overnight and no fermentation process required for this recipe. This is very easy, quick recipe. If you are looking for recipes of snacks that are traditional, easy to make and delicious then Rava/ Sooji Dhokla should be your choice. Instant rava dhokla can be made using either yogurt or lemon juice with water. Today, in this recipe I am adding Eno fruit salt which gives more fluffiness to the batter. It does not taste weird as it does on using baking soda. Making rava dhokla is just one bowl mixing recipe, I opted out adding green chili paste but if you like feel free to add. It will not harm the taste.

Some important points to consider while making rava dhokla. First, mix the yogurt and rava (semolina) and keep the batter aside for 15 to 20 mins. Then, just before steaming the batter, add Eno fruit salt which gives a nice aroma and adds fluffiness to dhoklas. Eno makes the batter more airy and fluffy as compared to baking soda.

These take just 30 minutes to prepare and great for kid's tiffin box as well. Out of all varieties, besan or khaman dhokla and rava dhokla are the most popular ones. Both the varieties are equally relished and can be prepared in less than 30 minutes. This recipe is a keeper, and it’s so good that your family and guests will just love it. 

 So let us make Rava Dhokla and if you like the recipe then don’t forget to comment below in the comment box. Enjoy cooking……!!

INGREDIENTS:

For Batter:

1 Cup Fine Rava [ sooji/semolina ]

1 Cup Sour Curd

1/3 Cup Water

1 teaspoon Eno

2 teaspoon Cooking Oil ( for batter and for greasing )

Salt as per taste

For Tempering :

1 tablespoon Oil

½ teaspoon Mustard Seeds [ mohari/ rai ]

½ teaspoon Cumin Seeds [ jeera ]

Pinch of Asafoetida [ hing ]

1 teaspoon Sesame Seeds [til]

2 Green Chillies, slit vertically

A sprig of Curry Leaves

Finely Chopped Coriander for garnishing

METHOD :

For Batter :

STEP 1 – Add rava, curd, water and salt in a big bowl and mix until everything is well incorporated. Make sure that there are no lumps in it. 

STEP 2 - Cover it and let it set for 15-20 minutes. Rava will absorb moisture and will become flavorful after steaming.

STEP 3 – By that time, heat steam cooker with sufficient water and grease the dhokla plates / tray / thali with oil and get ready . [ I made this in pressure cooker without rubber gasket and whistle ]

STEP 4 – Once the water starts boiling,

add eno, 1 teaspoon oil and 1 teaspoon water to the sooji-curd mixture.

STEP 4 – You can see the bubbles on surface which takes about 1 minute. Stir it  properly to get well combined. [ Don’t over mix the batter.]

STEP 5 – Immediately pour the batter in a greased tray until its half capacity and place it carefully in the steamer.

STEP 6 – Steam it on high flame for first 3 minutes and then on medium flame for 12 minutes. [  in total 15 minutes of steaming ]

STEP 7 – Check by inserting a toothpick, if it comes out clean, your dhokla is perfectly steamedand ready. Remove it from the steamer and let it cool for 5 minutes.

For Making Tempering / Tadka :

STEP 1 – Heat a tablespoon of oil in a small tempering pan.

STEP 2 – Add cumin-mustard seeds in it. Let them crackle and add sesame seeds.

STEP 3 - Add a pinchful of asafoetida, slit green chillies and curry leaves.

STEP 4 – Saute for few seconds, add chopped coriander and turn off the flame.

STEP 5 – After 5-10 minutes of cooling, take a greased butter knife and run it around the bowl to loosen dhokla from the sides of the pan.

STEP 6 - Carefully flip the bowl on to a plate. Light and airy dhokla all ready for tempering.

STEP 7 - Cut them in the desired shape. 

STEP 8 - Pour the tempering over dhokla and spread it all over the dhokla. 

STEP 9 – Rava Dhokla is ready to be served.

Serve hot or warm RAVA DHOKLA with green chutney or tomato sauce and hot cup of tea/ coffee.

NOTES : * While making rava dhokla. First, mix the yogurt and rava (semolina) and keep the batter aside for 15 to 20 mins.

* Make use of sour yogurt to get great taste and aroma.

* Add water accordingly. You may need a little less / more depending on the consistency for the curd. 

* Batter should be of thick dropping consistency.

 * Add Eno fruit salt, just before steaming, which gives a nice aroma and adds fluffiness to dhoklas. 

* Do not let the batter sit after adding eno. Pour it immediately after adding  eno.

*  Using Eno fruit salt gives more fluffiness to the dhokla. Moreover, Eno fruit salt is healthier than baking soda. 

* Baking soda can be used as an alternative to eno, but results may vary.

* You can add green paste in the batter if you want to add. This will not harm the recipe or change the taste.

* Make a  spicy tempering as it adds to the taste of Rava Dhokla.

Watch the video for step by step recipe 👇👇