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Garam Masalas By: Gulshan Chunara

PUNJABI GARAM MASALA

Ingredients:

1 Teaspoon black or white cumin seeds
2 Teaspoons coriander seeds
Quarter teaspoon black or green cardamom seeds
2 cinnamon sticks or cassia barks
3 bay leaves
Quarter teaspoon cloves
Half teaspoon black peppercorns
Quarter teaspoon mace

Method:

1 Dry roast all the ingredients except for mace, in a small pan for approx 5/8 mins on gentle heat.
Remove from heat and leave to cool.
2 Add the mace to the ingredients and grind them to a powder consistency.
3 Store in airtight jar.
4 Use in meat, veg , fish, rice and lentil dishes.

GUJARATI GARAM MASALA

Ingredients:

1 tspn black or white cumin seeds
2 tspns coriander seeds
Half tspn black peppercorns
4 dried red chillies
Quarter tspn grated nutmeg
2 cinnamon or cassia barks
Quarter tspn cloves
Half tspn black or green cardamoms
1 tspn fennel seeds
3 bay leaves
Half tspn ajwain seeds
Half tspn dried thyme

Method:

1 Dry roast all the ingredients except for thyme and nutmeg in a small pan for 5/8 mins on gentle heat.
Remove from heat, add the thyme. and leave to cool.
2 Add the grated nutmeg to the ingredients and grind to a powder consistency.
3 Store in airtight jar.
4 Use in vegetable, rice and lentil dishes.

MARATHI GARAM MASALA

Ingredients:

2 tspns coriander seeds
1 tspn black or white cumin seeds
Half tspn fenugreek seeds
Quarter tspn whole cloves
Quarter tspn black or green cardamom seeds
3 bay leaves
4 dried red chillies
2 tsps coconut flakes

Method:

1 Dry roast the all the ingredients except for coconut flakes for 5/8 mins on gently heat.
Remove from heat, add the coconut flakes and leave to cool.
2 Grind to a powder consistency.
3 Store in airtight jar.
4 Use in veg, rice and lentil dishes.

BENGALI GARAM MASALA

Ingredients:

1 tspn black or white cumin seeds
1 tspn fennel seeds
1 tspn mustard seeds
1 tspn fenugreek seeds
1 tspn nigella seeds

Method:

1 Combine all the ingredients and mix well.
2 Stores in airtight jar.
3 Use in Lentils, veg, rice and fish dishes

BANGALORE GARAM MASALA

Ingredients:

2 teaspoons channa dhal
4 tspns urad dhal
1 tspn black or white cumin seeds
2 tspns coriander seeds
1 tspn fenugreek seeds
2 cinnamon or cassia barks
Quarter tspn cloves
4 dried red chillies
8 curry dried curry leaves
4 tspns coconut flakes

Method:

1 Dry roast channa and urad dhals in a pan for 5/8 mins on gentle heat. Remove and leave to cool.
2 Dry roast the spices in another pan except for coconut flakes for 5/8 mins.
Remove from heat and add coconut flakes. Leave to cool.
3 Mix the dhals and spices together and grind to a powder consistency.
4 Store in airtight jar.
5 Use in rice, lentil, vegetable dishes.

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