Shahi Garam Masala
Just a little story behind the Shahi Garam Masala...I was tired of using Everest Garam Masala, which we've been using for quite some years now. I switched over to Priya, MTR, something something...but it didnt quite appeal. My grandmom used to make garam masala at home when I was a kid. I remember helping her sift the powder after she would powder it in the mixer. The aroma would linger in the house for atleast a day or two..
I took the recipe from grandmom but was not satisfied with the ingredients. They were too less, plus I wanted something exotic to add to the gravies. Mom suggested I look up on the internet or the cover of the Everest Masala packet. Did that..wasn't satisfied. I decided to experiment with the flavours...I know I can really be paranoid sometimes!!!
I wrote down all the khada masalas (whole spices) I knew. A visit to the supermarket, and got all the ingredients home. I bought little quantities for the experiment. Next, opened every packet and smelled each ingredient and made my observation. Based on that I decided, how much of each ingredient should be added. Dry roasted them individually, powdered them in the mixer, and by then I was absolutely impatient to use it :-)
A series of tasting and observation sessions followed, comments from hubby were invited everytime food was served, long conversations with mom about how it should taste, analysing flavors in restaurant foods to rate my masala against there's. And finally, after about a month's hard work and analysis, I present to you..my Shahi Garam Masala
Ingredients: Makes 500 gms approx.
250 gms coriander seeds,
100 gms cumin seeds,
50 gms pepper,
20 gms green cardamom,
20 gms clove,
20 gms cinnamon,
10 gms bay leaves,
10 gms fennel seeds,
10 gms black cardamom,
5 gms star anise,
5 gms mace (javitri),
1 whole nutmeg
1.) Dry roast each item individually. Roasting heightens the flavors of the spices.
2.) Allow them to cool down completely.
3.) Put all the spices together in the grinder and powder them finely.
4.) Sift the powder to get a superfine texture.
5.) Store in an air tight container to retain the flavors.
I've invented this version of garam masala as per our tastes and eating patterns. Its always good to try in little quantities to check if it suits your pallets.
I feel proud for the heroic deed of experimenting with spicies..I'm happy that it came out as I wanted...
I love the beautiful blend of all the spices..Each ingredient has its importance and flavor...its exotic!!!
Jayashree is an ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is the author of the hugely popular food blog "Foodie In Me" in which she shares her reviews, recipes and food stories. She loves to travel and is addicted to collecting recipe books.