Masala - Basic Indian Spice Mixtures

Basic Indian Spice Mixtures

Garam Massala (Punjabi Style)

½ cup cumin seeds
½ cup ground coriander
½ cup whole black peppercorns
5 teaspoons seeds of black cardamom pods
4 teaspoons ground cinnamon
2 teaspoons ground cloves
3-4 bay leaves
2 teaspoons ground nutmeg

Method of preparaton

Clean and prepare all of the spices.

In a frying pan, dry-roast half of the mixed spices over low heat until the spices are lightly browned and fragrant.

Grind the mixture in a mortar or electric grinder to a very fine texture.

Remove the coarse residue with a sieve or strainer and store airtight in a glass jar.

Garam Massala (Bengali Style)

5 teaspoons seeds of black cardamom pods
4 teaspoons ground cinnamon
2 teaspoons ground cloves
6-7 bay leaves
2-3 pieces mace
1 tablespoon allspice
2 teaspoons ground nutmeg

1. Lightly roast the spices on a pan.
2. Blend the spices in a spice mill for 10 minutes.
3. Store in a jar in a cool place.

Note: This mixture is more fragrant that the pubjabi style mixture and is better suited for biriyanis and rice dishes.



Curry Powder Recipe

Ingredients:

• 6 dried red chilies
• 1 ounce coriander seeds
• 2 teaspoons cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon fenugreek seeds
• 10 fresh curry leaves
• 1/2 teaspoon ground ginger
• 1 tablespoon ground turmeric

Directions:

This medium-hot curry blend can be used in any dish that calls for curry powder.

Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.

* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.

This recipe for Basic Curry Powder serves/makes 1.

Ghee ( Indian Clarified Butter)

1/2 lb. white unsalted butter
a pinch of salt

1. Put the butter along with the salt into a heavy bottomed vessel and keep on a medium flame.
2. Reduce the heat to very low the melted butter starts bubbling.
   
3. Keep on very low heat, stirring frequently, for about 25 minutes till the residue is brown in color and the mixture is fragrant.
4. Let it stand for 10 minutes. Strain and bottle the ghee.