Garam masala
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Garam Masala is a vibrant and aromatic blend of Indian spices that is used in most Indian and South Asian dishes.
The name "Garam Masala" can be translated as a spicy hot (Garam) mixture of spices (masala). However, the name should not be taken literally. Garam masala does not have to be very hot, but always aromatic, spicy, bright, made from a variety of fragrant, invigorating and warming spices.
There is no single recipe for cooking. In each region, in each individual kitchen, each cook, the composition and proportions of spices may differ, but only a general, very simple and accessible cooking concept is preserved. Spices are mixed, fried and ground.
Of course, you can buy a ready-made mixture, but once you prepare the mixture yourself once, you will never want to go back to the store-bought version. Freshly roasted and ground spices have a stunning aroma and a bright, complex, multi-faceted taste that gradually weakens and is lost during storage.
That is why cooks and connoisseurs of Indian cuisine try to prepare Garam Masala seasoning in small portions immediately before adding it to a dish, and if stored, then for a short time in an airtight container.
The preparation process is very easy and takes a few minutes, but the aroma of spices that will fill your home, the amazing taste of dishes prepared with the addition of Garam Masala seasoning, will more than pay for every second spent on its preparation. Let's get started?!
The seasoning most often includes up to 12 spices. Seasonings such as caraway (cumin), coriander, cloves, cinnamon, cardamom, black, white or red pepper are almost always used.
Depending on the dish in which the mixture is planned to be used and the tastes of the cook, anise or star anise, fennel, mustard seeds, bay leaf, ground nutmeg, and turmeric are also added. We use all these seasonings today. You can go beyond that and add curry, ground ginger, rose petals, black salt, asafoetida, mango powder, etc. In India you can find Garam Masala, which contains all the spices available in the region.
The proportions can also be changed. If you don't like certain spices, replace them or reduce the amount. Garam masala is believed to have medicinal properties. It is recommended to be used to treat colds, as well as to cleanse the body of toxins and remove toxins. And if your body does not perceive certain spices, there is no need to force it - the benefits of the seasoning will be less.
Ингредиенты
Coriander seeds - 2 tbsp.
Cumin - 1 tbsp.
Cardamom - 1 tbsp.
Peppercorns - 2 tbsp.
Fennel - 1 tsp.
Mustard - 1 tsp.
Cloves - 1/2 tsp.
Bay leaf - 2 pcs.
Turmeric - 1 tbsp.
Cinnamon - 2 pcs.
Anise - 1/2 tsp.
Nutmeg - 1 tsp.
Рецепт
1. Mix spices and place in a clean, dry frying pan. It is advisable to use a frying pan with a thick and even bottom so that the heating process is gradual and uniform.
2. Stirring, fry the spices over medium or low heat for several minutes until a bright, rich aroma appears and color changes. If using ground spices, always add them at the very end of roasting. In this recipe I add a little turmeric for color.
3. Pour the spices into an empty container to stop the cooking process. Cool slightly.
4. Grind the spices. I like to use a mortar for this. Inhaling the amazing aroma and watching the texture of roasted spices gradually change is a fascinating, relaxing and enjoyable process. But for some spices, such as bay leaves and cinnamon, a mill or even a coffee grinder is useful. However, the seasoning will delight you with an amazing bright taste, regardless of the grinding method.
5. Place the finished seasoning in a hermetically sealed container.
6. Store away from sunlight for up to 1 month. Garam masala seasoning can be used and stored for a longer period of time, but the taste and aroma will gradually decrease.