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Kerala Garam Masala Recipe


Kerala Garam Masala


Kerala garam masala Recipe With Step By Step Photos And Videos 



Kerala Garam Masala is a beautiful combination of some Kerala spices.  This frequently used spice mix needs numerous locally available Kerala spices such as cardamom, cinnamon, clove etc. Most of the spicy Kerala dishes demands this beautifully blended spices so that it gets elevated in its taste and aroma.

Today, the recipe which I share here is inherited from my parents. We had a bakery in our nearby town and this masala mix was prepared in our kitchen at least twice or thrice a week. When the spices were roasted and ground, our entire house was filled with the pleasing smell of  these aromatic spices. When I married and shifted to Chennai, they used to send this spice mix for me for many years. These days, I started preparing garam masala myself following the old traditional recipe. Today, I am sharing here for you people.

A few points to remember:
  1. Dry roast the spices in batches.
  2. Use clean and dry equipment's while roasting, grinding and storing.
  3. Store in clean and dry airtight containers. Make sure the powder is not hot before storing.


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Kerala Garam masala | How to make Kerala garam masala | How to make spice powders in Kerala style





A blend of ground spices

Preparation time: 5 minutes | Cooking time: 10 minutes | Total time: 15 minutes
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Ingredients


  • 100 grams Fennel seeds (Perumjeerakam / Sauf)
  • 20 grams cinnamon (Karukapatta / Dalchini)
  • 20 grams cardamom (Elakka / Elachi)
  • 20 grams cloves (Gramboo /long)
  • 10 grams star anise (Thakkolam /chakr phool)
  • 1 small nutmeg (jathikka / jayphal)
  • 2 to 3 mace (jathipathri / javitri)
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Direction of preparation of Kerala garam masala


The taste and flavor of the garam masala depends on the type and quantity of the ingredients. So first measure all the ingredients accurately and keep aside. Then dry roast the ingredients in three steps as follows.
  1. First, dry roast fennel seeds over medium heat with continuous stirring. Never put the flame high as this thin and light seeds will burn quickly on high heat. 
    Garam masala -Dry roasting Fennel seeds

  2. The fennel seeds will get aromatic and start to crackle very quickly. Once the crackling start, transfer the seeds immediately to a neat and dry mixer grinder. The grinder jar should be cleaned and sun dried. 
    Garam masala - Dry roasted fennel needs

  3. Then dry roast cardamom, cloves and mace till aromatic. The pan should be on low or medium flame. 
    Garam masala - dry roasting 2


  4. Within minutes the cardamom pods will puff up and cloves will start to crackle. At this point, your entire house will be filled with pleasant scent of these lovely spices. 
    Garam masala- roasted spices


  5. Then you can transfer the spices into the same mixer jar. Otherwise  grind the spices in batches and then mix them with a neat and clean spoon. 
    Garam masala - transfer the roasted spices


  6. Finally dry roast cinnamon sticks, nutmeg and star anise in the same way. 
    Garam masala- Dry roasting


  7. When turn hot and aromatic, transfer into the grinding jar.
    Garam masala -Hot spices in the mixer jar


  8. Grind when still hot.
    Garam masala

  9. Transfer the spices to a butter paper or a neat and clean plate. Let it cool down completely. 
    Garam masala is ready

  10. You can store this ground spices in a clean and dry air tight container.  
    Garam masala



Happy cooking 
Anju             







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