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[Indian Recipe] Garam Masala

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01 / Original post[Indian Recipe] Garam MasalaBob Terwilliger · 7 May 2006 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8ravinwulf · 7 May 2006

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General fitness, health and nutrition
Published
7 May 2006
Last activity
7 May 2006
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Bob Terwilliger
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  1. Original post
    Bob Terwilliger
    Archived post
    #1

    This is one of the building blocks of Indian cuisine. "Masala" simply means
    "spice mix," while "garam" means "warm." Don't worry, it doesn't mean
    SPICY; it refers to the Hindu belief that certain spices are spiritually
    warming. Commercial garam masala is available, but they contain extraneous
    spices, besides being stale and uncooked, so making your own is STRONGLY
    recommended. It's quite simple, anyway. This recipe is from Julie Sahni.

    Garam Masala

    Makes 1 1/2 cups

    3 tablespoons black cardamom pods OR 2 tablespoons green cardamom pods
    3 cinnamon sticks, 3 inches long
    1 tablespoon whole cloves
    1/4 cup black peppercorns
    1/2 cup cumin seeds
    1/2 cup coriander seeds

    Break open cardamom pods. Remove seeds and reserve. Discard the skin.
    Crush cinnamon with a kitchen mallet or rolling pin to break it into small
    pieces. Combine all the spices and roast them as follows: Heat a pan
    (preferably an iron one) for several minutes over medium heat. Add the
    spices and roast over medium heat, stirring and shaking the pan constantly
    so the spices don't burn. For the first minute or two, nothing will
    happen--the spices are losing their moisture during this time--than all of a
    sudden they will start to brown. This is a crucial period: If you don't
    watch them carefully and stir them constantly, they will burn almost
    instantly. As the spices brown they will begin to smoke, releasing the
    sweet fragrance of roasting spices. Roast them until they turn dark brown.
    Turn down the heat a little if they seem to be browning too quickly. The
    time required will depend on (1) the spices and (2) surface area of the pan.
    Take the browned spices out of the pan immediately, and put them into a
    clean dry bowl to cool completely. Then grind the spices: Put the roasted
    spices in the jar of a coffee grinder, a spice mill, or an electric blender,
    and grind them to a fine powder. For powdering small quantities of spices,
    it is best to use a mortar and pestle. Store in an airtight container in a
    cool place. (The recipe may be cut in half.)

    Bob

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  2. Leila
    Archived post
    #2
    Bob said:

    Garam Masala

    Quoted message said:

    Makes 1 1/2 cups

    Quoted message said:

    3 tablespoons black cardamom pods OR 2 tablespoons green cardamom pods
    3 cinnamon sticks, 3 inches long
    1 tablespoon whole cloves
    1/4 cup black peppercorns
    1/2 cup cumin seeds
    1/2 cup coriander seeds

    This looks tasty. In researching Garam Masala, I see that there are
    many different formulations which seem to vary by region or perhaps
    other parameters, I don't know.

    I'm interested in the ones that have turmeric...this spice is supposed
    to have anti-cancer properties so strong that it's considered a
    chemotherapy-like agent. As a breast cancer survivor I have to deal
    with the risk of recurrence and am interested in tweaking my diet
    accordingly (without going nuts of course).

    Anyway, I will probably try one of the other Garam Masala recipes I
    found that does include turmeric. But thanks for posting this and
    getting me started on the trail.

    Ob Snack: 2 Tbls. fresh flax seed ground in a coffee grinder, stirred
    into a cup of plain yogurt, sprinkled with salt, turmeric and cumin,
    and stirred. Yum. This is one "anti-cancer" recipe I recently
    discovered that is actually fun to eat. But then again, I like to stir
    garam masala into yogurt and eat it with salt. YMMV.

    Leila

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  3. Dee Randall
    Archived post
    #3

    "Leila" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Bob said:

    Garam Masala

    Quoted message said:

    Makes 1 1/2 cups

    Quoted message said:

    3 tablespoons black cardamom pods OR 2 tablespoons green cardamom pods
    3 cinnamon sticks, 3 inches long
    1 tablespoon whole cloves
    1/4 cup black peppercorns
    1/2 cup cumin seeds
    1/2 cup coriander seeds

    This looks tasty. In researching Garam Masala, I see that there are
    many different formulations which seem to vary by region or perhaps
    other parameters, I don't know.

    I'm interested in the ones that have turmeric...this spice is supposed
    to have anti-cancer properties so strong that it's considered a
    chemotherapy-like agent. As a breast cancer survivor I have to deal
    with the risk of recurrence and am interested in tweaking my diet
    accordingly (without going nuts of course).

    Anyway, I will probably try one of the other Garam Masala recipes I
    found that does include turmeric. But thanks for posting this and
    getting me started on the trail.

    Ob Snack: 2 Tbls. fresh flax seed ground in a coffee grinder, stirred
    into a cup of plain yogurt, sprinkled with salt, turmeric and cumin,
    and stirred. Yum. This is one "anti-cancer" recipe I recently
    discovered that is actually fun to eat. But then again, I like to stir
    garam masala into yogurt and eat it with salt. YMMV.

    Leila

    There are, as you probably already know, several discussions on rfc about
    garam masala. I like this particular one
    http://tinyurl.com/ed2qj

    I, too am a breast cancer survivor and must be thinking along the same lines
    as you regarding tumeric, etc. It seems you might be making more Indian
    dishes than I do, although I could probably eat Indian food day in-day out.
    I keep all my spices inside cool dark cabinets, but I do keep out near the
    stove for cooking an amount of tumeric to remind me to add it to what ever I
    can, whenever I'm eating something not Indian. Usually beans or a
    vegetable; I added a teensy amount of tumeric to a barley-beef soup the
    other day, it was unnoticeable. In fact the little amount of color made it
    even richer appearing.

    The other spice I use daily is cinnamon. I keep some on the table for
    sprinkling on oatmeal each morning. I also sprinkle ground flax, ground
    almonds and wheat germ and use honey on my steel-cut oats each morning, as
    well as yogurt and honey and berries. This gives me a good start.

    The OB you gave re flax with yogurt, tumeric and cumin is right up my alley.
    I think cumin is another one of those great herbs and use it as much as
    possible, but not ever enough. I'm going to try both your suggestions for
    them. Did you make them up, or did you find them somewhere.

    YMMV -- whatever that means, I've not looked it up or used it to know what
    it stands for, but I'll bet it's something like yummy!
    Thanks again,
    Dee Dee

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  4. Elisa
    Archived post
    #4

    "Dee Randall" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    YMMV -- whatever that means, I've not looked it up or used it to know what
    it stands for, but I'll bet it's something like yummy!
    Thanks again,
    Dee Dee


    Your mileage may vary.

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  5. Wayne Boatwright
    Archived post
    #5

    On Sun 07 May 2006 06:43:44a, Thus Spake Zarathustra, or was it Dee Randall?

    Quoted message said:

    YMMV

    Your mileage may vary.

    --
    Wayne Boatwright @¿@¬
    _____________________

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  6. Dee Randall
    Archived post
    #6

    "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
    news:[email hidden]...

    Quoted message said:

    On Sun 07 May 2006 06:43:44a, Thus Spake Zarathustra, or was it Dee
    Randall?

    Quoted message said:

    YMMV

    Your mileage may vary.

    --
    Wayne Boatwright @¿@¬
    _____________________

    Ah ha, Wikipedia says:

    "It may work differently in your situation" as an example of YMMV.
    I get it! I've heard it before.
    Thanks,
    Dee De

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  7. Serene
    Archived post
    #7

    On 7 May 2006 01:42:01 -0500, "Bob Terwilliger"

    virtualgoth@die_spammer.biz said:

    Garam Masala

    Thanks!

    serene

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  8. ravinwulf
    Archived post
    #8
    Dee Randall said:

    YMMV -- whatever that means, I've not looked it up or used it to know what
    it stands for, but I'll bet it's something like yummy!

    Your mileage may vary.

    Regards,
    Tracy R.

    Report

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