Every country has its own signature spice blend, whether it is garam masala( Indian spice blend) or Chinese five spices, Thai curry mix, American barbeque sauce or Cajun spice. Most of these spices are based on the regions age old traditions. I am a masala/spice blend fanatic, who loves to try all the various kinds. I was not like that when I was in India; at that time cooking was an alien thing to me. I started cooking as a necessity, which then it becomes my passion.
Earlier I had made Kerala garam masala for my vada kootu curry recipe. Here is the link and detailed recipe. This time I wanted to try Punjabi Garam masala. I adapted it from Raghavan Iyer’s 660 curries. In that book he has given spice blend of different type of garam masala’s. I think Rajasthani garam masala is spicier than other counterparts, with the most aromatic being the one from Kerala, followed by Kashmiri garam masala. However in the book there is no recipe for Kerala garam masala, it is from my recipe collection.
Here the pictures showing making of Punjabi Garam masala
|Punjabi garam masala||Bangala garam masala||Rajasthani garam masala||Maharashtrian garam masala||Kashmiri garam masala||Kerala garam masala|
|Makes : ¼ cup||3 Tablespoon||3 Tablespoon||1 cup||¼ cup||2 Tablespoon|
|1 tablespoon coriander seeds||1 teaspoon whole cloves||½ teaspoon black pepper corns||½ cup raw skinless peanuts||1 teaspoon cumin seeds||2 cinnamon sticks 2 inches|
|1 teaspoon cumin seeds||½ teaspoon of cardamom from green or black pods||½ teaspoon black cumin seeds||2 tablespoon white sesame seeds||2 cinnamon sticks each 3 inch long broken into small pieces||Cardamom pods:8no|
|1 teaspoon whole cloves||3 cinnamon sticks of 3 inches long broken in smaller pieces||¼ teaspoon whole cloves||1 teaspoon cumin seeds||1 teaspoon fennel seeds||Whole cloves: 8no|
|½ teaspoon black pepper corns||¼ teaspoon of cardamom seeds from green or white pods||8 to 10 dried red or cayenne chilies, to taste stems removed||1 teaspoon black pepper corns||Nutmeg:1/8thteaspoon|
|½ teaspoon of cardamom||1 or 2 dried bay leaves||¼ teaspoon nutmeg shavings||1 teaspoon ground ginger||Bay leaves: 1no|
|3 cinnamon sticks of 3 inches long broken in smaller pieces||2 tablespoon dried mint leaves, crushed or crumbled||2 to 3 blades mace||½ teaspoon black cumin seeds||Fennel seeds:1 teaspoon|
|3 fresh or dried bay leaves||1 teaspoon ground Kashmiri chilies or ¼ teaspoon cayenne ( ground red pepper) mixed with ¾ teaspoon sweet paprika||¼ cup shredded dried unsweetened coconut||½ teaspoon whole cloves||Caraway seeds: 1 teaspoon|
|½ teaspoon ground ginger||½ teaspoon ground nut meg||Star anise: 1 no|
|½ teaspoon ground nutmeg||4 blades mace, or ¼ teaspoon ground mace||Mace 1 teaspoon|
|½ teaspoon ground mace||Seeds from 4 black cardamom pods.|
|¼ teaspoon ground cinnamon|
|Dry roast all ingredients until cumin and coriander turn reddish brown, cloves , pepper corns and cardamom turn ash-black and cinnamon and bay leaves appear brittle and crinkly|
For about 1 to 2 minutes
|Grind into a spice blender and into coarse powder, sieve in between and grind the again to form a|
|Grind pepper corns, cumin, cloves, cardamom and bay leaves in a spice grinder until fine powder and then mix the rest of ingredients and store in slight sealed contain from excess light, heat , and humidity up to 2 months||Preheat a small skillet over the medium-high heat, add all the ingredients expect the coconut and toast, shaking every few seconds, until the peanuts and sesame seeds turns honey brown, and chilies blacken slightly and smell pungent, 3 to 4 minutes the chilies aroma will be masked by sweet smelling nutmeg and mace|| Preheat a small skillet over the medium-high heat, add cumin and cinnamon, and toast, shaking every few seconds,|
Cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1 to 2 minutes.
|Dry roast all ingredients for 1 minutes,|
|Transfer, cool and ground into fine powder||Transfer everything into plate, and return the skillet to heat and toast the coconut for about 15 seconds, it will immediately start to turn almond brown add the coconut to pile of toasted peanuts and other spices once they cool enough to touch ground them into fine powder.||Transfer everything into plate, and once they are cool enough to touch place it spice grinder along with|
Other spices and ground them into a fine powder.
Store the dark brown spice powder into a tightly sealed container.
|Transfer, cool and grind into fine powder|
|Toasted||Not Toasted||Not Toasted||Toasted||Some are toasted and some not toasted.||Toasted|
Preparation time: 5 minutes Verdict: Yummy Will you make it again: Yes I will
I am linking this to Hearth and soul blog hop #61 hosted here
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.