GARAM MASALA & CURRY MASALA

GARAM MASALA:

INGREDIENTS:

4 tbsps coriander seeds

1 tbsp cumin seeds
1 tbsp black peppercorns

1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves

PREPARATION METHOD:

Heat a heavy skillet(pan) on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

When the spices are roasted turn off the heat and allow them to cool.

Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.

Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.

CURRY MASALA:

 INGREDIENTS:

Coriander Seeds - 1/2 cup or less
Cumin Seeds- 2 tbsp
Fennel seeds- 3 tbsp
Pepper Corns- 1 tsp
Black Mustard seeds- 1 tbsp
Dry Red Chili- 5no.s
Methi seeds/Fenugreek seeds-1/4 tsp
Curry leaves- 15-20 leaves
Ground Turmeric/Turmeric Powder- 2 tsp
Ground Ginger/Ginger Powder-1 tsp
Cinnamon- 3" stick 2 no.s
Clove-10 no.s

PREPARATION METHOD:

Heat a pan, dry roast all the ingredients one by one separately for 4-5 minutes or till aroma comes.

Coriander seeds,methi seeds,mustard seeds will pop lightly when u roast them, so roast until the popping sound stops.

Roast Everything in medium heat, do not stir the spices frequently, just toss them gently.

I did not roast turmeric n ginger powder, simply added it while grinding.

Allow the mixture to cool for a while n then blend it to a fine powder.

If u want, can sieve it and store it in air tight container.

OTHER MASALA POWDERS:

Sambar Powder

Rasam Powder

Channa Masala

Chicken /Mutton Masala

Fish fry masala