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