Information AboutGaram Masala |
| CATEGORIES ABOUT GARAM MASALA | |
| herb and spice mixtures | |
| indian ingredients | |
| pakistani cuisine | |
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Garam masala is a blend of ground , roasted Cumin , Clove s, Nutmeg (and/or Mace ) and green Cardamom seed or Black Cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red Chili Pepper s, dried Garlic , Ginger powder, Sesame , Mustard Seed s, Turmeric , Coriander , Bay Leaves , Cumin , and Fennel . While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a Mortar And Pestle or electric coffee grinder. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that Chilis are, but is fairly pungent. PREPARATION: Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn off the flame and allow them to cool. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place. SEE ALSO
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