Whole Garam Masala 1
Garam Masala Powder 1 Yield- Approximately
900-920 gm. 2
It is always introduced towards the end of cooking - garam masala
Each spice is having its purpose to perform in any type of melange
Become a good masalchi before becoming a good chef.
In summers reduce the quantity of mace and nutmeg as they can give nosebleed.
There are many variations of garam masalas ex.
Chilli Hot garam masalas: those with cloves and pepper.
Aromatic: cinnamon mace nutmeg cardamom.
It puts body on fire
P - Pound, if using grinder.
Whole Garam Masala
5 Green Cardamom
1 Black Cardamom
5 Cloves
1 Stick Cinnamon (1-inch)
1 Bay Leaf
A pinch Mace Powder
The art of blending involves grounding or pounding with the combination of dried spices, though
they must be roasted in the oven or under salamander before they are grounded to fine powder.
Grinder – sundry instead of roasting
Garam Masala Powder 1
Yield- Approximately 900-920 gm.
Ingredients Suitable for Meat
Preparations.
400 gm cumin seeds
40 gm Cloves
60 gm Green Cardamoms
70 gm Black peppercorns
60 Ginger Powder
90 gm Black Cardamom
120 gm Coriander seeds
40 sticks Cinnamon (1- inch)
40 gm Mace
30 gm bay leaves
4 nutmeg
Method
1. Put all the ingredients in a mortar and pounded with a pestle to make fine powder.
2. Sieve and store in a sterilised, dry and airtight container.
Garam Masala 2
Yield: Approximately 900 gm
Ingredients Suitable for Dum Pukht, Avadh, Punjabi,
Rajasthani Cuisine.
180 gm Cumin seeds
150 gm Black Cardamom seeds
150 gm Black peppercorns
90 gm Green Cardamom
60 gm Coriander seeds
60 gm fennel seeds
40 gm cloves
40 sticks cinnamon (1-Inch)
40 gm Mace
40 gm Black Cumin Seeds
30 gm Bay Leaves
30 gm dry Rose Petals
30 gm Ginger Powder
6 Nutmeg
Preparation
1. Put all the ingredients except ginger powder, in a mortar and pound with a pestle to make a
fine powder.
2. Transfer to a clean dry bowl add ginger powder and mix well.
3. Sieve and store in a sterilised, dry and airtight container.
Aromatic Garam Masala Blend is used in mildly -spiced gravies.
Ingredients Yield: approximately 450 gm
175 gm Green Cardamom
125 gm cumin seeds
125 gm black peppercorns
20 sticks cinnamon (1-inch)
20 gm cloves
2 nutmeg
Preparation
1. Put all the ingredients in a mortar and pounded with a pestle to make a fine powder.
2. Transfer to a clean dry bowl.
3. Sieve and store in a sterilised, dry and airtight container.
Chaat Masala
Yield: 450 gm Approximately
65 gm cumins seeds
65 gm black peppercorns
60 gm black salt
30 gm dry mint leaves
5 gm ajwain
5 gm asafoetida
4 gm tartaric ( Pound if using grinder)
150 gm mango powder
60 gm salt
20 gm ginger powder
20 gm yellow chilli powder
Preparation
1. Put all the ingredients except mango powder, salt, ginger powder and yellow chilli
powder in a mortar and pound with a pestle to make a fine powder.
2. Transfer to a clean dry bowl add ginger powder and mix well.
3. Add remaining ingredients and mix well.
4. Sieve and store in a sterilised, dry and airtight container.
● Excess of this will ruin the dish
● Used in small quantities it can add immeasurable flavor.
Tandoori Chaat Masala 450
Ingredients
50 gm cumin seeds
50 gm black peppercorns
50 gm black salt (Pound If using a grinder)
30 gm dry mint leaves
20 gm kasoori methi, fenugreek
30 green cardamoms
15 cloves
5 sticks cinnamon (1-Inch)
5 gm ajwain
5 gm Asafoetida -P
4 gm tartaric
2 gm Mace
125 gm mango powder
50 gm salt
20 gm ginger powder
20 gm yellow chilli powder
Preparation
1. Put all the ingredients except mango powder, salt, ginger powder and yellow chilli
powder in a mortar and pound with a pestle to make a fine powder.
2. Transfer to a clean dry bowl add ginger powder and mix well.
3. Add remaining ingredients and mix well.
4. Sieve and store in a sterilised, dry and airtight container.
● Excess of this will ruin the dish
● Used in small quantities it can add immeasurable flavor.
Dum Ka Masala- 125 gm
Ingredients
45 gm fennel Seeds
45 gm ginger powder
20 gm green cardamom powder
20 gm black cardamom
Preparation
1. Put all the ingredients in a mortar and pounded with a pestle to make a fine powder.
2. Transfer to a clean dry bowl add ginger powder and mix well.
3. Sieve and store in a sterilised, dry and airtight container.
This is used for in very small quantities, usually a pinch after the dish has been cooked
and before it is put on dum. That is, before you seal the handi with a lid. It adds to the
aroma.
Sambhar Masala
120 gm coriander seeds
80 gm cumin seeds
30gm black pepper
30 gm mustard seeds
30 gm fenugreek seeds
20 whole red chillies
30 gm turmeric powder
10 gm garlic powder
60 gm chana dal
60 gm urad dal
10 gm Asafoetida
Ground nut oil to fry
Yield approx- 450 gm
was h the dal
Heat the oil
Add dal cook over medium heat until golden brown
Transfer to absorbent paper
Reheat oil add asofoetida over med heat until it swells up
