.
Sharada, this is for you!
Ingredients:
1. 25 gms. Japatri
2. 10 gms. Black cardamom (optional)
Sharada, this is for you!
Ingredients:
 | ||
| Japatri |
 | |||
| Black cardamom |
 | |
| Star Anise/Annasi poo |
 |
| Maraati Moggu |
 |
| Shahjeera |
 |
| Cinnamon/Pattai/Dalchini |
 |
| Ceylon Cinnamon |
 |
| Bay Leaf |
 |
| Stone flower (This is also optional) |
 |
| Clove/Kraambu |
 |
| Cardamom/Elakkai/Elaichi |
 |
| Pepper/Milagu/Kaali mirch |
 | ||||||
| Cumin seeds/Jeera/Jeeragam |
 |
| Coriander seeds/dhania |
 | ||
| Nutmeg/Jaadikkai/jaaikaai |
1. 25 gms. Japatri
2. 10 gms. Black cardamom (optional)
3. 25 gms. Star Anise
4. 25 gms. Maraati moggu
5. 25 gms. Shahjeera
6. 10 gms. Cinnamon
7. 10 gms. Ceylon cinnamon
8. 25 gms. Bay leaf
9. 1 tbs. cloves
10. 10 Cardamom pods
11. 50 gms. Pepper
12. 10 gms. Jeera
13. 25 gms. Dhania
14. 1/2 Nutmeg/Jaadhikkaai(Optional)
Method:
Dry roast - as far as possible - one by one, at least the thick ingredient, so that it gets powdered finely in the mixer. Yes, powder everything together and that's it! Every ingredient has got its own flavour. So, use most of the above ingredients as much as possible.
If you think that you don't need this much powder, take 50% of the ingredients and grind. Keep the rest of the remaining ingredients in an airtight container.
Keep the powder too, in an air-tight container. This powder is quite strong, so 1 tsp. for 1 litre subzi is enough. After using it once or twice, you can increase/reduce the quantity, according to your taste.
4. 25 gms. Maraati moggu
5. 25 gms. Shahjeera
6. 10 gms. Cinnamon
7. 10 gms. Ceylon cinnamon
8. 25 gms. Bay leaf
9. 1 tbs. cloves
10. 10 Cardamom pods
11. 50 gms. Pepper
12. 10 gms. Jeera
13. 25 gms. Dhania
14. 1/2 Nutmeg/Jaadhikkaai(Optional)
Method:
Dry roast - as far as possible - one by one, at least the thick ingredient, so that it gets powdered finely in the mixer. Yes, powder everything together and that's it! Every ingredient has got its own flavour. So, use most of the above ingredients as much as possible.
If you think that you don't need this much powder, take 50% of the ingredients and grind. Keep the rest of the remaining ingredients in an airtight container.
Keep the powder too, in an air-tight container. This powder is quite strong, so 1 tsp. for 1 litre subzi is enough. After using it once or twice, you can increase/reduce the quantity, according to your taste.
13 comments:
How flavourful! I do not know if I have the patience to make it at home. Will try some day
RADHA: I still have got one son at home to cook well, so I do it at home!
I make, distribute half the quantity to my relatives and keep the rest for 4 - 6 months...the flavour stays! I don't like Evererst or other masalas which are too mild!
nice post
garam masala its a must for every Indian kitchen
i found it for you
it is kalpaasi i guess
swaddisht
Kaadal vedaanthi: Welcome to my blog! Thank you!
Garam Masala Powder -
Your Version!
is Superb.
Madam, a small request:
Kindly arrange to remove the "word verification" from all your three Blogs, which gives strain & pain while offering our comments.
vgk
लवली पोस्ट।
ईद की दिली मुबारकबाद।
............
हर अदा पर निसार हो जाएँ...
Vai.Gopalakrishnan: Welcome to my blog! Thanks for the complement.
I will ask my son to check the verification point, Sir. Thank you.
Arshia Ali: Welcome to my blog, Arshia!
Thanks for the complement.
Eid mubarak aapko bhi! Be happy always!
i am giving this ingredients list to my wife, let's see how how it comes out.....i am sure it's aroma must be inviting one.
IRFANUDDIN: Waiting for the result!
Please tell her that this type of garam masala will be strong. So instead of 2 tsp. Everest garam masala, half tsp. of this powder will give more flavour (for 1 litre of subji!. Let her try 2-3 times so that she will get used to the flvour and then tell me. That might be useful for others who will be using this! My friends and relatives use this and they now know how much powder to add.
Thank you, Irfan!
I use all the ingredients you mentioned except Maraati moggu... what's that??
SHILPA GARG: Welcome here, Shilpa!
My mother used to add this spice. I don't know the exact character of this one. So, I would say, maraathi moggu is maraathi moggu!
Pretty nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed surfing around your blog posts. After all I will be subscribing to your feed and I hope you write again very soon!
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