Madhurs Garam Masala Recipes
GARAM MASALA
Table of Content Hide 1 Recipe Video 5 (1) Garam masala is an Indian spice...
Provided by MadhurasRecipe
Categories Quick Easy
Number Of Ingredients 11
Steps:
- Take cinnamon into a pan.
- Add black pepper, mace, star anise, bay leaves, cloves, black cardamom, green cardamom, coriander seeds and cumin seeds.
- Turn on the gas on low to medium heat.
- Roast the spices a little for about 7-8 minutes.
- Do not burn spices. Spices should just release their aroma.
- Roasting helps in removing the moisture from the spices if any.
- Turn off the gas and let the spices cool down completely.
- Transfer the roasted spices into a blender jar and blend them fine powder.
- Grate 1/2 nutmeg into masala directly.
- Blend everything again so that nutmeg gets mixed well with other spices.
- Garam masala is already.
- You can make about 250-300 gm masala form all used ingredients.
- Transfer the masala into a clean glass jar or airtight container.
- You can store this masala in airtight container in cool and dry place for about 6 months to 1 year.
Nutrition Facts : Calories 200, Fat 20 grams
EASY GARAM MASALA
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
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
GARAM MASALA ALA MADHUR JAFFREY
I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside.
Provided by magpie diner
Categories Asian
Time 5m
Yield 3 tbsp
Number Of Ingredients 6
Steps:
- Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.
Nutrition Facts : Calories 109, Fat 2.6, SaturatedFat 0.3, Sodium 8.5, Carbohydrate 23.5, Fiber 9.6, Sugar 0.1, Protein 3.8
MADHUR'S GARAM MASALA
Garam masala is an aromatic mixture. While there are many variations, this is Madhur's favorite.
Provided by Martha Stewart
Categories Indian Recipes
Yield Makes about 3 tablespoons
Number Of Ingredients 6
Steps:
- Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.
MADHUR'S SPICED BASMATI RICE
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
- Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
- Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
- Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.
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