Paav Bhaaji Masala Recipe - West India Spice Mix Blend and Garam Masala Recipe

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Paav Bhaaji Masala - West India Spice Mix Blend

 

2 tbsps coriander seeds

1 tbsp cumin seeds

4 dry red chillies

1/2 tbsp turmeric powder

1 tbsp dry raw mango powder

2 pods cardamom seeds removed

6 cloves

1 " piece of cinnamon

2 star anise

1 tsp fennel seeds

2 " piece of dry ginger

1 tbsp garam masala powder

1/4 tsp asafetida

 

 

 

 

 

Heat a flat pan on medium heat. Gently roast the cumin, coriander, fennel seeds,

the dry red chillies, cloves and cinnamon till they turn slightly darker and

begin to release their aroma. Remove from fire immediately and cool..

Grind all the ingredients - including the garam masala powder - together in a

dry coffee grinder, till a fine powder is formed. Store in an air-tight

container for upto 4 weeks.

 

Source: Petrina Verma Sarkar, Your Guide to Indian Food.

Formatted by Chupa Babi: 06.26.08

 

A well-loved food all over India, Paav Bhaaji is western Indian in origin. Paav

means " a small bun " , while Bhaaji means " vegetable " . Paav Bhaji is so wholesome

you can have it as a meal. Paav Bhaaji is also a hot favorite Indian street food

and scores of vendors can be seen in streets all over Bombay (Mumbai) where it

is probably most popular, energetically stirring up its ingredients on huge

sizzling pans. Here's a recipe for the masala (spice mix) used to make this

yummy dish.

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Garam Masala - Indian Spice Mix Blend

 

4 tbsps coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 1/2 tsps black cumin seeds, (shahjeera)

1 1/2 tsps dry ginger

3/4 tsp black cardamom, (3-4 large pods approx)

3/4 tsp cloves

3/4 tsp cinnamon, (2 X 1†pieces)

3/4 tsp crushed bay leaves

 

 

 

 

 

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 of 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.

 

Source: Petrina Verma Sarkar, Your Guide to Indian Food.

Formatted by Chupa Babi: 06.26.08

 

AuthorNote: " This easy-to-make spice blend is the heart of most Indian dishes. A

combination of different spices, it probably has as many recipes as there are

families in India! Here is a basic one. Once you get a feel for the taste it

gives your cooking, experiment and alter it to suit your needs.

 

Garam masala is best made fresh just before you begin cooking, but if you

haven’t got the patience (like me!), make a batch ahead and store for several

months in an air-tight container in a cool, dark place. "

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