Saturday, October 8, 2016

Homemade garam masala powder / Kerala style homemade garam masala powder










Garam masala is a blend of Indian spices like fennel seeds, cardamom, clove, cinnamon, nutmeg, star anise, etc. Garam masala powder is widely used in Indian cooking to impart a flavour of its own. It is used in vegetarian and non-vegetarian curries, biriyani, pulao, etc. Garam masala powder has different versions available in South and North Indian states.

For making Kerala style garam masala powder, you have to dry roast the spices and grind them. Keep the ground powder in airtight containers.

Ingredients

Fennel seeds / Perumjeerakam - 1/2 cup
Cardamom / elakka - 20 nos
Cinnamon / Patta -  1 inch 10 pieces
Bay leaves - 3 nos
Cloves - 25 nos
Mace / jathipathri - 1 tbsp
Star anise / thakkolam - 3

Method

On low heat, in an iron skillet or pan, dry roast the above spices. Allow it to cool. Now grind the above spices to a powder form. Transfer them to airtight containers.



25 comments:

  1. Love homemade Masala..this surely is aromatic and flavorful..lovely share

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  2. Oh!!! This one is good.. thanks for sharing

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  3. Oh!!! This one is good.. thanks for sharing

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  4. quite informative ,glad you shared

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  5. It must be very different from the storebought one!

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  6. Homemades are always the best... Great work!!

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  7. Was looking for this recipe .. You posted it at the right time for me.. Thanks :)

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  8. Thank you, Beena for sharing the recipe. Have a happy day!

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  9. Thank you for this recipe! I have been looking around for an authentic garam masala recipe to use...

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  10. Hail this home made masala, what more a Kerala version. A must try, this recipe is bookmarked.

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  11. Useful post and homemade masala powders are always more flavorful..

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  12. This sounds like a combo I would really love. No lie too, I saw a bag of ready-made at the market today and put it down (I would rather make my own). So thanks for this because I use many of these but I've never used allll of these together.

    Very, very cool.

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