GARAM MASALA-MAHARASTRA STYLE

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GARAM MASALA-MAHARASTRA STYLE

 

4 dried whole Chili pods

2 tblsp Sesame seeds, (Til)

1 1/2 tblsp Green Pepper corns

1 1/2 tblsp White Pepper corns

1/4 cup whole Cloves, (Lavang)

3-4 Cinnamon sticks, (Tuj/Dalchini)

22 Black Cardamom pods, (Elaichi)

2/3 cup Cumin Seed, (Jeera)

1/4 cup Coriander Seed, (Dhania)

2 Bay Leaf, (Tej Patta)

1 tsp ground Ginger, (Adrak)

1 tblsp Ground Nutmeg, (Jaiphal)

 

 

 

 

 

Roast all ingredients in a dry pan (preferably non-stick) and heat over a very

low fire, shaking the pan time to time.

When the spices give off the fragrance allow to cool slightly.

 

Then grind finely in an electric grinder. If electric grinder is not available,

grind by hand and press through a fine sieve afterwards.

 

Store it in an airtight container for upto 3 months.

Make sure you always close the lid tightly after use.

 

Source: IndianFoodForever.com

Formatted by Chupa Babi: 04.22.08

 

ChupaNote: I would assume that after roasting the cardamom pods, you remove the

seeds before grinding.

 

" Maharashtra (Marathi: महाराषà¥à¤Ÿà¥à¤°, mahÄrÄṣṭra, IPA

[mÉ™haraËʂʈrÉ™] (help·info)') is India's third largest state in area (about

the size of Italy) and second largest in population after Uttar Pradesh. It is

located in western India and is bordered by the states of Gujarat, Madhya

Pradesh, Chhattisgarh, Andhra Pradesh, Karnataka, Goa and the Union territory of

Dadra and Nagar Haveli. The Arabian Sea makes up the state's western coast.

Mumbai, India's most populous city, is the capital of Maharashtra. The people

are generally referred to as Marathis, Maharashtrians.

 

Contributing 15% of the country's industrial output and 12% of its GDP,

Maharashtra is India's most industrialized and urbanized state.[2] " - Wikkipedia

 

 

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