Kashmiri Garam Masala Recipes

KASHMIRI GARAM MASALA

Steps:

• Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
• Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.

KASHMIRI GARAM MASALA

Steps:

• Heat a small, heavy-based frying pan over medium-hot heat.
• Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
• Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
• Add nutmeg and store in an airtight container.

GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!

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.

KASHMIRI GARAM MASALA

Steps:

• 1. In a medium cast-iron skillet, roast together the fennel and cumin seeds, peppercorns, cardamom seeds, and saffron threads, stirring and shaking the pan over medium heat until heated through, about 2 minutes. 2. Let cool, the grind in a spice or coffee grinder to make a fine powder. Transfer to a bowl and mix in the cinnamon, ginger, cloves, mace, and nutmeg. Transfer the mixture back to the skillet and roast over medium heat until heated through once more. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KASHMIRI GARAM MASALA RECIPE

Steps:

• Combine all the above masala powders in a bowl. Add salt, oil and water and knead into hard dough. Divide the dough into ten equal portions and shape them into flat round tikkis. Place these on a tray and sundry for two to three days. When completely dry store them in an airtight jar, crumble and use when required.