Garam Masala Hot Mixed Spice Recipes

GARAM MASALA (HOT MIXED SPICE)

Garam Masala (Hot Mixed Spice) image

This is a multipuropse spice. I used to buy it from ethnic east indian stores but I have started making it from the dry spices. The aroma and taste are exceptional.

Provided by Avtar Singh

Categories Asian

Time 1m

Yield 1 cup, 24 serving(s)

Number Of Ingredients 8

Ingredients

12 black peppercorns
3 cardamom seeds, crack and peel the green shell off
12 cloves
1 cinnamon stick
1/4 cup coriander seed
1/2 cup cumin seed
fennel seed
nutmeg

Steps:

This spice is used in many indian receipes to add flavor.
It can also be used as garnish for salad, yogurt, meat etc.
The proportion of the ingredients can be changed to suit one's personal taste.
Place all dry ingredients in a blender and blend into a fine powder.
The spice powder can be stored in any airtight container.

EASY GARAM MASALA

Easy Garam Masala image

This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.

Provided by KitchenBarbarian

Categories World Cuisine Recipes Asian Indian

Time 5m

Yield 12

Number Of Ingredients 7

Ingredients

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g

BASIC GARAM MASALA (INDIAN SPICE)

Basic Garam Masala (Indian Spice) image

Posted for ZWT. This is a version of the most common type of garam masala used throughout Uttar Pradesh and the Punjab, which goes well with onion-based sauces for meats and poultry. It is a spicy, pungent blend. Change the proportions to suit your taste and the dish. From Jill Norman, "The Complete Book of Spices".

Provided by lazyme

Categories Indian

Time 15m

Yield 5 ounces

Number Of Ingredients 8

Ingredients

2 sticks cinnamon
3 bay leaves
40 g cumin seeds (1 1/2 oz)
25 g coriander seeds (1 oz)
20 g green cardamom seeds (3/4 oz) or 20 g black cardamom seeds (3/4 oz)
20 g black peppercorns (3/4 oz)
15 g cloves (1/2 oz)
15 g ground mace (1/2 oz)

Steps:

Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind and blend with the mace. In an airtight container, the mixture will keep for 3-4 months.
* To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.

GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking! image

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!

Provided by French Tart

Categories Nepalese

Time 35m

Yield 1 Small Jar

Number Of Ingredients 10

Ingredients

30 green cardamom pods, seeds taken from
15 whole cloves
5 black cardamom pods (optional)
4 cinnamon sticks
5 tablespoons black cumin seeds or 5 tablespoons normal cumin seeds
2 tablespoons coriander seeds
1 tablespoon fennel seed
2 teaspoons black peppercorns
1/2 teaspoon fenugreek seeds
1/2 whole nutmeg, broken into small pieces

Steps:

Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
Use as directed in recipes that call for garam masala.

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