Raghavans Garam Masala Recipes
RAGHAVAN'S GARAM MASALA
Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
Provided by Raghavan Iyer
Categories Everyday Cooking
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
- When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 2.1 mg
GARAM MASALA
Provided by Aarti Sequeira
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
- Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
GARAM MASALA
Provided by Food Network
Time 5m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Every Indian chef has their own version of this classic spice mix.
- Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.
RAGHAVAN'S GARAM MASALA
Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
Provided by Raghavan Iyer
Categories Everyday Cooking
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
- When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 2.1 mg
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