Garam Masala..... Very Hot ! ! ! !

Garam masala: Literally Translated Hot mix of spices. This is a very Indian spice mix which varies from place to place. People prepare it to their convenience, where a little extra heat is required more of pepper may be added, where a little sweetness might do the trick people would increase the quantity of cinnamon and cardamom.

Hence its to your convenience and to your liking.

In the previous post and i'm sure in many posts to come the ingredient Garam masala is gonna be very common so i thought i might as well introduce u to this Indian spice mix.

It is said to be the most secretive ingredients in many an Indian kitchens since cooks swear by their own recipe. Nobody... and i mean nobody would ever divulge the precise amount of ingredients one use to make this spice blend cause they beleive this is what gives their food the unique flavor.

The various spices that blend together to make this spice blend, though today might sound very common were once very exotix and things wars have been fought upon. Few of them as seen in the photograph are :

• Nutmeg( Jaiphal),
• Mace ( Javetri )
• Cardamom ( Chhoti Elaichi )
• Green Cardamom ( Badi Elaichi)
• Fennel ( Saunf)
• Peppercorn ( Kali Mirch)
• Cloves ( Laung )
• Cinnamon ( Dal Chini)

Some would also add a couple of bay leaves to the above mix( though i would prefer them to be added seperately ) and many also add Cumin and Coriander seeds but thats just for the body and bulk.... I would say its just CONTAMINATION.......

Anywhich ways as i said earlier the amount of each is at your discreation. Make your own mix, try first with equal quantities and then reduce and increase as necessary.

To make the blend

• Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later), 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. Allow all the aroma to fill the room, its therapeutic... i tell u...

• When the spices are roasted turn of the flame and allow them to cool. Remember to remove them from the pan and cool on a piece of paper otherwise the heat in the pan will cook them further and most definately burn them.
  
• 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.

I would suggest that u make them and use em when and where required, storing of this spice and most spices makes them loose all their aroma which is like one of the main things. Use fresh stuff as much as possible..

Well enjoy this blend...............