Garam masalas of different compositions are available in the market and each household has its own favourite brands. But, what if you can make your own brand of the much-used masala at home? Just ensure a few steps and you have aromatic homemade masalas on your shelves.
While choosing the spices, select only the fresh and quality ones.
This will help lend true aroma and flavour to the mix. Also, make sure that the spices are blended in small quantities so that they remain much more fragrant for longer. The spices should be ground to powder only after proper drying and dry roasting. It helps retain the original flavour and aroma.
Make sure the powder is always kept in air-tight containers devoid of any water content. The presence of water content will reduce the shelf life. Here's how you prepare garam meat masala powder at home:
2 tablespoons cumin seeds
1 tablespoon coriander
1 tablespoon pepper
2 pieces of dried chilly
2 pieces Kashmiri chilly
2 tablespoons fennel seeds
8 pieces of cloves
2 pieces of cinnamon (one-inch long)
3 pieces of black cardamom
1 nutmeg (jathikka)
1 star anise (thakkolam)
2 bay leaves
4 pieces of garlic
2 sprigs curry leaves
2 tablespoons Kasuri methi
1 tablespoon salt
Sun-dry all these spices well and dry roast the same in low-heat
Once it cools down, put it into a mixer jar and grind well into powder form
Add some more salt and grind once again
Keep it in an air-tight container to avoid water-content
Use as and when required
Add zing to your dishes!