GARAM MASALA

  GARAM MASALA -  A potpourri of spices created into an aromatic blend. It is considered to be one of the must have  Spice Mix in every Indian Kitchen, and an unavoidable Masala in traditional Indian Cuisine. Garam Masala means 'Hot mixture of Spices', where Garam means 'Hot' in Hindi. This pungent Mixture has gained its popularity for the warming/heating nature of the spices and also in increasing the body's metabolism.
     Authentic to North Indian Cuisine, with the history of its usage during winters to warm up the body. In due course, it gained popularity in Indian Cooking during the Mughals. Mughlai Cuisine renown for its extensive use of flavours and richness incorporated Garam Masala in most of its dishes. Since Mughals, the flavour and fragrance of the Masala have spread its hands to every nook and corner where Indian food is cooked.
      The ingredients in the preparation of this particular Masala varies according to region and cuisine across India.  Even it takes its twist and turn to suit personal taste.  Keeping most of the ingredients common, various combinations are tested and tried to suit regional variations and also there are special types of mixes created individually to suit Lamb, Chicken, Fish and Vegetable dishes. But I feel every combination sticks to keep up its nature and turns out be perfect and authentic.
      The beauty of Spices is that they maintain their flavours and get more and more infused when mixed together.  Choose the fresh and good quality of whole spices for this masala.  Perfectly mixed spices will yield the most flavourful Garam Masala. And the major factor to get the flavours as new as it is every time you use is to store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.
     Some recipes just call for combining and grinding the spices without roasting them. The spices are carefully combined and blended to achieve a balanced flavour. If a single flavour has to be emphasized for a particular dish the spices are roasted and ground. While dry roasting the spices add the biggest spice first followed by the next in size and so on.  So that the biggest spices are cooked for a long time bringing out the volatile oils.  This process releases the flavours and aromas of the spices making the dish more desirable.

Cuisine : Indian
Recipe Type : Spice Powder
Spice Level : Medium
Difficulty : Easy
Yields : 200 - 250 Gms
Author : SM

Preparation Time : 5 -7 Minutes
Cooking Time : 5 - 10 Minutes

INGREDIENTS :

Coriander Seeds - 1/2 Cup
Cumin Seeds - 1/4 Cup
Peppercorns-1 Tbspn
Cinnamon  (1" Piece) - 8-10 Pieces
Cloves - 2 Tbspn
Green Cardamoms - 10 - 12 Pods
Bay Leaf - 10 Leaves
Dry Ginger (1" Piece) - 2 Nos.
Nutmeg - 1/2 Tspn
Rock Salt - 1/2 Tbspn

METHOD :

• Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
• Do not roast Dry Ginger and Nutmeg.
• Roast Cumin Seeds until they pop, in a very low flame.
• Roast all the spices until they turn aromatic and keep them aside.
• Allow the ingredients to cool.
• Finally, add Dry Ginger, Nutmeg and Rock Salt to the above ingredients.
• Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.
  

NOTES :

• Can dry the ingredients in sun, but it is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the spice powder.
• Roast all the ingredients in a very low flame starting from bigger ones followed by the next in size.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them together finally.
• Store the ground Masala in an airtight container in a dry place away from heat and sunlight.
• Do not use a wet spoon or wet hand while using the powder.
• Proper storage and handling will increase the shelf life of the Masala.
• Garam Masala can be used in the preparation of Indian dishes, particularly North Indian Curries and Subzis. It can also be used in Vegetable Pulao or in Biriyani.
• It can be used in Butter Chicken, Green Peas Masala, Vegetable Korma, Chicken 65, Chicken Tikka Masala etc.,

 Health Benefits of Garam Masala :

      In Ayurvedic medicine, Garam Masala has been used for centuries to treat a number of common health issues as well as in the promotion of overall good health.

• Reduces bloating
• Fights bad breath
• Staves off disease
• Boosts the immune system
• Aids in detoxification
• Acts as an effective pain killer
• Lowers blood sugar levels
• Slows the ageing process
• Relieves gas & heartburn
• Soothes upset stomach
• Promotes weight loss
• Increases the body’s ability to absorb vitamins, minerals & other nutrients
• Increases metabolism
• Warm up the body