Garam Masala | How to prepare pure Garam Masala

Gems Gems, April 20, 2015

Garam masala is the mother of all masalas. This is a mix of all masala usually sun dried or dried in controlled conditions and ground to fine powder. Standard Garam Masala is believed to be derived from a masala mixture which was used as the part of olden days cooking. A need for a stronger spice in the course of cooking to spice up the food, flavour and fragrance led to the inversion of the Garam Masala which was a gradual one.

Garam Masala is fine brown coloured powder with a strong pungent and bitter taste.It is normally springled towards the end of the cooking, but in modern days it is sauted a little to avoid a raw taste of it. Garam Masala is normally used for curries, pulao, biryani and can be added in a variety of different dishes. Garam Masala is said to warm up the body during winters, improves immunity and digestion.

Garam Masala includes a blend of dried spices which is common in South Asian cuisines. This is commonly used in South Indian, North Indian and Pakistan cuisines. There are a variety of different combinations to prepare a Garam Masala. These mix I got from my mother.

Garam Masala is the most adulterated powder you get from the market. So to save your family from the menace of adulteration, you can easily get these ingredients from any of the local provision store and grind it in a Mixer Grinder (Use  the small bowl) or  spice or coffee grinder. I have added the names in different languages of the ingredients used for a better understanding.

garam masala

garam masala

Ingredients to Prepare Garam Masala

1 Cinnamon : 4 nos, Each one index finger long

(Hindi : Dalchini, Darchini; Malayalam : Karuvapatta ; Tamil : Karuvapattai, Sannalavangapattai ;
Bengali : Dalchini; Kannada : Lavangapattai ; Marathi :Dalchini ;Gujarati : Dalchini; Punjabi :
Dalchini ; Urdu : Dalchini; Oriya : Dalchini ; Sanskrit : Darushila)

2. Cumin Seeds: 50 Grams

(Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera; Malayalam : Jeerakam; Kannada : Jeeriege ;
Tamil : Ziragum or Jeeragam; Telugu : Jidakara, Jikaka; Sanskrit : Jiraka, Jira; Bengali : Safaid
jira or Zeera; Kashmiri : Zyur; Gujarati : Jiru or Jeeru ; Marathi : Jeregire ; Sindhi : Zero ;
Oriya : Jira, Jeera )

3. Cardamon (Small) : 6 whole pieces

(Hindi : Chhoti elaichi; Malayalam : Elathari or Elakka; Kannada : Yelakki; Kashmiri : Gunyun;Oriya        :                     Alaichi; Punjabi : Elaychi; Bengali : Chhoti elachi;Gujarati : Elaychi ;Sanskrit : Ela ; Tamil : Yelakkaior Elakkai ;           Marathi : Velchil ;Telugu : Yealak-Kayulu; Urdu : Ilaychi)

4. Pepper : 3 Teaspoon

(Hindi:Kali mirch; Malayalam : Kurumulaku, nallamulaku ; Kannada : Kare menasu; Bengali: Kala
morich, golmorich ;Tamil : Milagu; Punjabi: Kali mirch; Urdu : Siah mirch, Kali mirch ; Gujarati : Kalamari, kalomirich ; Kashmiri :Marutis; Marathi: Mira , kali mirch; Oriya : Gol maricha; Sanskrit : hapusha, Marich ushna  ;
Telugu: Miriyala tige.)

5. Clove : 20 Numbers

(Hindi : Laung ; Malayalam : Grambu; Kannada : Lavanga; Tamil : Kirambu, Lavangam ; Marathi : Luvang;                  Punjabi : Laung; Gujarati : Lavang; Bengali : Lawang ; Oriya : Labang; Sanskrit : Lavanga; Telugu : Lavangalu; :          Urdu Laung; Bengali : Lawang )

6. Nutmeg : Half, Break the hardshell and take out half of the seed

(Hindi : Jaiphal; Malayalam : Jathikka ; Kannada : Jayikai; Tamil : Jathikai; Telugu : Jajikai; Gujarati : Jaiphal;          Kashmiri : Zaaphal; Marathi : Jaiphal; Punjabi : Jaiphal; Sanskrit : Jatiphala; Oriya : Jaiphala ;Urdu : Jaiphal;            Bengali : Jaiphal)

7. Star Anise also called aniseed : 3 Piece ( Three stars)

(Hindi : Anasphal ; Tamil : Anashuppu; Marathi : Badian; Malayalam : Takkolam ; Urdu : Badyani; Telugu :                Anaspuvu ; Oriya : Anasphul )

8. Bay leaf : Optional. 3 Nos

Directions to Prepare Garam Masala

  1. Garam Masala can be prepared by just powdering the above ingredients in the quantity mentioned.
  2. Heat the above ingredients in the Sun properly so that GaramMasam can last long.
  3. Some people suggest to heat the ingredients in a Thick Pan without getting burned. Each ingredients needs to be dried seperately or else it may get burnt.
  4. Best method is to dry under hot sun so that flavour lock is activated and the flavour will last long.

Garam Masala
 
Author:
Recipe type: Ingredients
Cuisine: Masala Powder
Serves: One Small Bottle
Prep time:
Cook time:
Total time:
 
Ingredients
  • Cinnamon : 4 nos, Each one index finger long
  • Cumin Seeds: 50 Grams
  • Cardamon (Small) : 6 whole pieces
  • Pepper : 3 Teaspoon
  • Clove : 20 Numbers
  • Nutmeg : Half, Break the hardshell and take out half of the seed
  • Star Anise also called aniseed : 3 Piece ( Three stars)
  • Bay leaf : Optional. 3Nos if small
Instructions
  1. Garam Masala can be prepared by just powdering the above ingredients in the quantity mentioned.
  2. Heat the above ingredients in the Sun properly so that Garam Masam can last long.
  3. Some people suggest to heat the ingredients in a Thick Pan without getting burned. Each ingredients needs to be dried seperately or else it may get burnt.
  4. Best method is to dry under hot sun so that flavour lock is activated and the flavour will last long.

Bafat Masala

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