India is known for its excellent cuisine, it's
unique regions of cooking, and a pleasant dining experience. India is
distinguished in the world's cuisine for it vegetarian dishes. One thing all
of the regional cuisines of India have in common is it's use of spices.
Garam masala is an essential ingredient in the cooking of the Punjab region
of northern India. Loosely defined, "masala" is any blend of spices, and
"garam" means hot.
Generally, garam masala is added to the dish very shortly before serving to
enhance flavor. Garam Masala is also an excellent rub for chicken and beef.
Garam masala is available prepared in ethnic groceries, and specialty stores
such as World Market. The disadvantage of this is that one doesn't know how
old the spices are, or what changes in temperatures and packaging it has
been subjected to. One takes a chance on the potency and fragrance of this
blend if it is bought already prepared. It is a simple process to make garam
masala, and ingredients, with the exception of cardamom pods, are readily
available. cardamom pods are available in Indian and natural food stores.
Buy the green pods versus the white pods, which are bleached. Cardamom is an
expensive spice, second only in price to saffron. It is expensive because it
has to be hand picked. This spice is best used by toasting the seed removed
from the pod, and then ground in a spice mill, along with the other
ingredients of garam masala. Cardamom loses its essential oils and flavors
quickly after being cracked and ground, and so buying the pods and toasting
and grinding is the best method of use for this great spice.
Garam Masala Recipe
To make Garam Masala, use the following ingredients:
2 cardamom pods, seeded
1 teaspoon whole cloves
30 whole peppercorns
2 teaspoons whole cumin seed
1 2-inch piece cinnamon stick
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
The best method for making garam masala is
to toast and then grind the ingredients. This is accomplished by placing the
seed ingredients one at a time in a pan over medium high heat, and shaking
them until they just begin to smoke and release their distinctive aromas. It
will take approximately 1 to 3 minutes. Be sure not to burn the seeds!
Place the toasted ingredients in a spice mill, and grind to a fairly fine
mixture. The garam masala can then be stored in a tightly sealed glass jar
for up to 6 months. Any time after that, and the spices will begin to lose
flavor and aroma.
I use garam masala for a rub for roasted or grilled chicken and beef. The
aroma and flavor are outstanding, and chicken baked or grilled will retain
the excellent flavor of the garam masala.
Try garam masala today. Cooking with the spices of northern India is an
experience that every adventurous chef should try!
Alden Smith
is an award-winning published author who has been marketing on the internet
for over seven years. Visit his website
www.allthebestrecipes.com for great articles, recipes, and cooking tips. |
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