This is formula for basic Indian Garam masala,always used in each and every recipe of Punjabi and other Indian cuisine
Cup measurement : 240 ml
1 cup coriander
1 tbsp cloves
4 inch cinnamon stick
8 cardamom
1 tbsp cumin
1 tbsp pepper
1mace (optional) Japathri
Optional
1 ½ tsp. Saunf or fennel seeds
1 Bay leaf
Clean the spices, pick and discard stones and debris. Crush the coriander seeds and check for worms.
In a heavy bottom pan, dry roast coriander seeds lightly, add the other ingredients to the pan.
Switch off and toss till the cumin warms up. Set aside to cool
Powder them (in Mortar or in mixer/blender )in a dry jar and sieve if needed.
Store in an air tight glass jar and use.
Keeps good for a month without refrigeration, keeps good for several months in refrigerator. Make small packs of this powder in foil and store it, this way when ever needed you can use a pack, the rest remains flavorful.
Ingradients
Cup measurement : 240 ml
1 cup coriander
1 tbsp cloves
4 inch cinnamon stick
8 cardamom
1 tbsp cumin
1 tbsp pepper
1mace (optional) Japathri
Optional
1 ½ tsp. Saunf or fennel seeds
1 Bay leaf
Method
Clean the spices, pick and discard stones and debris. Crush the coriander seeds and check for worms.
In a heavy bottom pan, dry roast coriander seeds lightly, add the other ingredients to the pan.
Switch off and toss till the cumin warms up. Set aside to cool
Powder them (in Mortar or in mixer/blender )in a dry jar and sieve if needed.
Store in an air tight glass jar and use.
Keeps good for a month without refrigeration, keeps good for several months in refrigerator. Make small packs of this powder in foil and store it, this way when ever needed you can use a pack, the rest remains flavorful.
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