Risa et al. - Garam Masala info

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Garam Masala

 

Recipe By :Yamuna Devi

Serving Size : 0 Preparation Time :0:00

Categories : Condiment Information

 

 

Amount Measure Ingredient -- Preparation Method

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1 information file

 

An aromatic blend of several dry-roasted and ground " warm " spices. The ancient

Sanskrit medical work Ayur Veda suggests that " warm " spices generate internal

body heat as " cool " spices help remove internal heat. Originating in the colder

climates of North India, masala routinely combines such " warm " spices as

cinnamon, cloves, coriander, cumin, black pepper, dried chilies, cardamom or

mace. Most households have a few favorite recipes, some only three ingredients,

others using twelve or more. Unless otherwise specified, garnm masala is added

toward the end of cooking, a concluding garnish of flavor like paprika or

seasoned pepper. If you buy it ready-made in an Indian grocery store, purchase

the type sold in vacuum-packed tin and, once opened, use for no more than 4—5

months; when stale, it loses its impact.

 

Homemade garam masala is easy to make and, in conjunction with other spices,

herbs and seasonings - imparts exuberant flavor to a host of dishes. Even if you

are only dabbling in Vedic cookery, it is well worth it to try out one or two

recipes. Every region has a few classic combinations. All of the ingredients

mentioned below, and where to find them, are dealt with in the reference

section. The procedure is the same in each recipe. Before they are ground to a

powder, whole spice seeds and dals are toasted to release flavor and lengthen

shelf life. All you need is a large heavy-bottomed frying pan or cookie sheet,

an electric coffee mill or spice grinder, and fine-meshed sieve.

 

To pan-toast the spices on the stove, keep the heat low and stir every 5 minutes

or so, for about 15 minutes. Alternately, oven-toast the ingredients in a

preheated 200°F (95°C) oven for about 30 minutes (using a kitchen mallet or

rolling pin, crush the toasted whole cinnamon sticks cassia or bay leaves or

blades of mace into small bits before grinding them with the remaining

ingredients. Also, tap the whole cardamom pods to release the black seeds

inside, and discard the pods). Grind small amounts of the toasted spices until

they are reduced to a powder. Pass them through a fine sieve and mix well with

the already powdered ingredients. Cool thoroughly, label and date the

containers, then store, well sealed, away from heat and light.

 

Source:

" Lord Krishna's Cuisine - The Art of Indian Vegetarian Cooking "

S(Formatted by):

" Nancy Braswell, Nov-30-2000 "

Copyright:

" 1987, E.P. Dutton, New York "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0