Garam Masala Aromatic Kashmiri Spice Blend For Spicy Cooking Recipes

KASHMIRI GARAM MASALA

Steps:

• Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
• Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!

Steps:

• Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
• Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
• Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
• As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
• Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
• Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
• Use as directed in recipes that call for garam masala.

GARAM MASALA SPICE BLEND

Steps:

• Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
• Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

KASHMIRI MASALA

Steps:

• Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises. This should take about 6-8 minutes.
• Allow to cool and then grind together in to a fine powder.
• Store in an airtight container.

GARAM MASALA

Steps:

• In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
• Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
• Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
• Take off the stove, and add the cinnamon.
• Leave in a dry place for the spices to cool off for a few minutes.
• Put in an air tight container and use as needed!
• Enjoy!

GARAM MASALA (HOT MIXED SPICE)

Steps:

• This spice is used in many indian receipes to add flavor.
• It can also be used as garnish for salad, yogurt, meat etc.
• The proportion of the ingredients can be changed to suit one's personal taste.
• Place all dry ingredients in a blender and blend into a fine powder.
• The spice powder can be stored in any airtight container.

KASHMIRI GARAM MASALA

Steps:

• Preheat a small skillet over medium-high heat. Add the cumin and cinnamon; toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1-2 minutes.
• Immediately transfer the nutty-smelling spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder. Add all the remaining spices and grind until the texture resembles that of finely ground black pepper.
• Store the spice blend in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.