Thursday, 23 January 2014

Garam Masala (Maharashtrian Kayastha Prabhu Style)

This garam masala recipe from 'Kayastha Prabhu' or CKP community. This CKP community is known as "non-veg lover' and 'real foodie' in Kokan region. This masala is specially used in non-vegetarian dishes. This masala gives authentic taste to your chicken curry, mutton curry, prawns curry, crab curry and egg curry. But this masala is used in some other vegetarian curry like lentil (masur), black peas (kale vatane), bengal gram (chane)  and yam (suran). 
I like this garam masala and I use this in my kokani non-veg dishes. Our neighbor Karnik aunty gave me this recipe.



हि पाककृती वाचा मराठीतून … इथे क्लिक करा.  


Ingrdients:
  • Coriander seeds - 250 gm
  • Sichuan pepper (Tirfal)- 50 g
  • Poppy seeds (Khaskhas)- 50 g
  • Caraway seeds (shaha jeere) - 10 g
  • Mace (Javitri)- 10 g
  • Cobra’s saffron (nagkesar)- 10 g
  • Fennel seeds (Badishep) - 50 g
  • Clove - 10 g
  • Cinnamon - 10 g
  • Black peppercorns - 10 g
  • Star anise (badian/badyan)- 10 g
  • Nutmeg - 1 piece
  • Black cardamom (masala velachi) - 10 g

Method:
  • Dry roast all ingredients one by one on low flame individually continue to roast till a nice aroma is given out. Do not burn anything, all masala will ruined. 
  • Cool and grind together all spices to a powder. 
  • Cool and store in airtight container. 

Suggestion:
This garam masala is a quite strong , use carefully.
If you feel that the this masala is strong and spicy, add 250 gm more coriander seeds in this recipe.

4 comments:

  1. Hello Purva, What is Sichuan Paper or Trifala ? Is it trifala churna? or something else? How do u make it or where I can get it? I stay in USA.. I do not know where u can get this.. also, in India where do u get this specific spice? Thanks..

    ReplyDelete
  2. You can get this from any Asian store or Mumbai. Hey, plz dont use 'Trifala churn' :)
    Plz refer this link: http://www.tarladalal.com/glossary-schezuan-peppers-1465i

    ReplyDelete
  3. There are no bayleaves used as used in other garam masala recipes..is it supposed to be this way??
    BTW today I made this masala as described...went above half kg or so..fragrance is good...but this bayleaf question popped.
    Please clear my doubt :)
    And thanks for the lovely recipes!!

    ReplyDelete
    Replies
    1. Actually every family has their own version. Our CKP neighbour gave me this recipe. I liked this recipe, So I follow this. If you want some changes, then no problem.

      Delete

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