Spice Mixture
Spice mixtures, Garam Masala
English Name : Spice mixtures
Hindi Name : Garam Masala
Sanskrit Name : not available
French Name : mezclas de especia
German Name : Würzen Sie Mischungen
Description
Indian culinary skill is famous the world over. The secret of great Indian chefs lies in the spice mixtures commonly known as Masala used by them in their food recipes. Please find below some time tested spice mixtures used in Indian culinary skills. All the measurements are in metric unit grams.
1 – Spice Mixture for the great Indian Spicy Recipes
250 grams of dry coriander seeds, 10 grams of Bay leaf, 10 grams of clove, 10 grams of cinnamon, 10 grams of black pepper, 10 grams of green cardamom, 20 grams of cumin seeds, 10 grams of red chilli, 10 grams of star aniseed, 1 small nutmeg. Grind all above items to a fine powder and sieve to remove very coarse particles. Use about a tea spoonful in dishes for 4 people.
2 – Sambhar Masala or Spice mixture for South Indian Curry
100 grams of tuwar pulse (half broken pigeon pea), 100 grams of black beans (Phaselous vulgaris), 50 grams of Chickpea, 25 grams of dry red chili, 25 grams of dry fenugreek seeds, 50 grams of dry coriander seeds, 10 grams of black pepper, 5 grams of clove, 5 pieces of bay leaf, a pinch of asafoetida, 1 tea spoon of table salt, 1 tea spoon of turmeric powder.
Mix and sauté or quick fry in a table spoonful of oil for few minutes and grind all the ingredients to a fine powder. Add this to curry of tuwar seeds to get tasty Sambhar.
3 – Spice mixture for freshly cut vegetables like cucumber, tomatoes, cabbage and freshly cut or diced fruits.
100 grams of black pepper, 50 grams of cumin seeds, 50 grams of dried raw mango powder, 25 grams of Indian black salt( kala namak, or sanchal, a type of table salt which is tan or pinkish in color and having very strong sulphuric smell) 100 grams of sugar crystals. Grind the mixture to fine powder. Sprinkle it on freshly cut raw vegetables, or freshly diced fruits. This mixture can be used in various salad dishes.
4 – Spice and nut mixture for sweetened hot or cold Milk
25 grams of Almonds, 25 grams of Pistachio, 25 grams of Cashew nut, 25 grams of Aniseed, 10 grams of green cardamom seeds, 10 grams of dry ginger powder 5 grams of nut meg powder, 1 gram of saffron.
Grind to fine powder and use 1 tea spoonful in a glass of hot or cold milk.
These are illustrative examples of spice mixtures which add to aroma, flavor, and zest to your food recipe. Try at your own risk.