Ayurvedic spices for meat garam masala. Indian seasoning Garam Masala: composition and application

India is one of the most mysterious and exciting countries in the world... Therefore, it is not surprising that the spicy taste of dishes indian cuisine and their unforgettable aroma like a magnet attracts tourists from different parts of the world to this country. And, if you go somewhere for spices, about the benefits and harms of which we already know quite a lot - read about it, then it is here. After all, it is spices, spices, fragrant herbs and seasonings that are the trademark of India ...

And, today we invite you to get acquainted with one of the most famous spices called garam masala. What is included in this seasoning, is it possible to cook it in our conditions, and what is the use of garam masala- you will learn about all this from our today's publication ...

What is garam masala

Translated from the Hindi language, the name of the spice garam masala is translated as hot seasoning or spicy mixture. And the name is not at all accidental. Since, one of the properties of garam masala is warming, relaxing and soothing ...

Well, to be more precise, garam masala is a mixture of ground dried spices (something similar to), powdery consistency, and the color of garam masala can be either red-brick or red-brown. It depends on the spices that are part of the garam. The same can be said about the taste of this spice - it also depends on what spices are included in its composition.

It is noteworthy that there are a huge number of recipes for making garam masala, and each of them will be correct in its own way, as it is calling card a particular region or even a culinary feature of a particular chef.

Despite the fact that garam masala is a traditional Indian spice mix, it’s hard to imagine without it Asian cuisine, thanks to the fashion for oriental spices and spices, garam masala has become known to our hostesses, who are familiar with its constituent parts separately. So, the composition of garam masala includes cloves, black pepper, (green and brown) nutmeg, and , ... The rest of the spices, and according to some recipes - this spice should include 12 spices, are added at the discretion of the cook himself.

in India, locals prefer not to buy ready-made garam, but cook it themselves, just before adding it to dishes. Therefore, for different housewives, the same spice can have a different taste and color.

How to cook garam masala

To prepare garam masala, it is better to take whole spices, and not ground, they should be fried in a heavy-bottomed pan over low heat, stirring constantly so that they do not burn. Frying time - 5-7 minutes. Spices that are heated in a hot frying pan give off an appetizing aroma, and their color turns reddish brown. When the spices change color, you can turn off the pan, allow the seasoning mixture to cool, and then put it through a coffee grinder, grinding it to a powdery consistency.

So, to make garam masala (this is one of the cooking options for this spice), you should take 1 tablespoon of cloves, 2 tablespoons of fennel, 4 pieces of star anise, 2 tablespoons of coriander seeds and cumin seeds, 1 tablespoon of cardamom, 2 tablespoons of black pepper (peas), 7.5 centimeters cinnamon sticks. Mix the spice mixture and fry them in a dry frying pan. Instead of a coffee grinder, they can be ground in a mortar and pestle.

You can also add vinegar or coconut milk- then you will get a seasoning in the form of a paste. And if you add to classical composition, and chili pepper, then you will get a fairly spicy mixture that lovers of spicy will definitely like.

How to store garam masala

It is recommended to cook garam masala immediately before adding it to dishes, however, you can prepare this spice for future use, then transfer it to a glass container with a tightly sealed lid, and store it in a dark and cool place for 1 month. It is not worth storing garam longer, as it loses its taste and aroma.

Using Garam Masala

Using Garam Masala in Cooking

It is recommended to add ready-made garam masala 10 minutes before the end of cooking. Then it will give your dish a unique taste and aroma. You can also sprinkle with garam already ready meal immediately before serving it on the table. It is noteworthy that you can use this mixture of spices not only for vegetables or meat dishes, for soups and stews, but also for sauces, for fish, for vegetable salads. Also, garam can be added to the dough - it will give a special taste to such sweet dishes as pies with apples, oatmeal cookies, cupcakes. You can also add this spice to drinks, or to your tea, fry pieces of fruit in this spice ...

The recipe is simple, the selected spices are first fried and then ground into powder. As a result, homemade garam masala is much more fragrant and fresh than the purchased version. You can store a jar for 1-2 months and use as needed.

Garam masala - no spicy seasoning but warming. In Hindi, 'garam' means 'hot' and 'masala' means 'mixture'. The spices that are part of the seasoning really have a warming effect, in Ayurvedic medicine they are considered to raise the temperature, “warm the body”. Therefore, the recipe will also be relevant for those who are prone to frequent hypothermia and suffer from colds.

What is in garam masala

There is no classic recipe, the composition varies depending on the region. Each Indian chef has his own set of spices, which can include up to 20 ingredients. But the principle of preparation is the same - the spices are fried (in a dry frying pan), mixed and crushed.

Typical composition of garam masala:

• black pepper,
• white and black zira seeds;
• carnation;
• cinnamon leaves and sticks;
• fruits and leaves of nutmeg;
• green and black cardamom pods;
• coriander seeds.

The composition always contains black pepper and cumin, which are responsible for the "warming" effect. But almost never chili or turmeric is included in garam masala. And one more important point. In Indian cuisine, it is not customary to use ready-made, purchased ground spices. It is better to grind them yourself, then the aroma will be richer, better revealed.

Where to use?

Indian cuisine lovers can use garam masala to make bean soups, sauces, casseroles, appetizers and vegetable salads. It can be added to muffins and pies with apples, plums and pumpkin, to stir in oatmeal, corn or cereal cookies. An interesting taste is obtained from hot milk-tea and fruit drinks.

Total cooking time: 30 minutes
Cooking time: 15 minutes
Yield: 1/2 cup

Ingredients

• black peppercorns - 2 tbsp. l.
• cumin seeds (zira) - 2 tbsp. l.
• coriander seeds - 2 tbsp. l.
• cloves - 1 tsp
• black mustard seeds - 1 tbsp. l.
• ground cinnamon - 1 tbsp. l. (or 1 stick 5 cm)
• dried ground ginger - 1 tbsp. l.
• ground cardamom - 1 tsp (or 2 tsp seeds)
• ground nutmeg - 0.5 tsp. (or whole 1/2 piece)
• saffron - 1/2 tsp

Cooking

Cooking begins with frying spices in a dry cast iron pan, without oil. Moreover, each of the spices must be dried in a pan separately, because the heat treatment time is different and can take from several seconds to a minute. First, heat the cumin, stirring occasionally, until it reveals its characteristic aroma and darkens a little. Pour into bowl and leave to cool.



Dry the coriander. It is fried quickly, as soon as it starts to crackle, you can remove it from the heat.



Black pepper is roasted until a characteristic aroma appears. Be careful not to burn any of the spices, otherwise you risk spoiling the whole masala!





We fall asleep mustard in the pan - we need the seeds of black mustard, they can be purchased without any problems in the shop Indian spices. Warm up for a short time until it starts to crack.



When all the whole spices are fried, dry the ground ones: cinnamon, cardamom, nutmeg and ground dry ginger. In ground form, spices are cooked instantly, just a few seconds are enough.



When all the spices are fried and cooled, you can start grinding in a mortar. It is more convenient to pour in parts, and not all at once. Saffron does not need to be fried, just put it in a mortar with other spices and grind it with a pestle.



Grind all the spices to a powder state. It is best to perform the procedure manually, enjoying the process and inhaling the enchanting aroma of spices. But you can also resort to using a coffee grinder, grinding all the spices into powder.



This is how homemade garam butter turns out - a beautiful chocolate-terracotta color. A set of spices is incredibly fragrant, rich in taste and useful properties.



finished product It is best to use it immediately for its intended purpose, adding to soups and other dishes. You can transfer to storage in a closed container and store for 1-2 months in a dry place, away from sunlight. Enjoy your journey into the world of Indian cuisine! And be healthy!

About the history of garam masala spice mix

The history of an unusual mixture began in ancient India. In Hindi, a name like garam masala refers to two-part words, where "garam" is nothing more than "hot" and "masala" is simply a universal "mixture of spices."

Gorgeous Garam Masala is the perfect blend of selected spices to enhance the quality of bean soups, sauces, casseroles, fried snacks, vegetable salads. It is also suitable for sweet dishes - rich pastries with apples, plums, pears, peaches and pumpkin. Experiment with this mix in oatmeal, corn or whole grain multigrain cookies. Specialists prepare healing hot herbal tea, natural coffee and even barley orzo with garam masala.

HozOboz recommends using this seasoning for parties on the winter veranda, preparing hot fruit drinks with an additional interesting note of memorable unusual taste. This will allow each guest to imagine themselves in the form of a historical character from India, who may have eaten dishes with this spice several millennia ago.

Such a mixture is necessary for catering for the purpose of healing with the help of Ayurvedic cuisine. KhozOboz strongly recommends getting acquainted with the preparation of khichri (kichari, kitri), one of the most popular Indian recipes, which includes suitable rice and yellow mung dal (mung dal), various vegetables seasoned with garam masala. This characteristic Indian spice is prepared according to many different recipes. HozOboz demonstrates a composition characterized by the obligatory presence of blue fenugreek and dried rose petals.

Ingredients for Garam Masala

• Mustard seeds - 24 g
• Cloves - 10 g
• Dry coriander - 14 g
• Dry ginger - 5 g
• Cinnamon sticks - 1 stick
• Turmeric - 11 g
• Bay leaf - 1 pc.
• Tea rose petals - 20 g
• Allspice - 5 g
• Red hot dry pepper - 2 pcs.
• Black peppercorns - 9 g
• Black Bengal pepper (pippali) - 2.5 g
• Fenugurek (fenugreek blue) - 2.5 g

Step by step cooking Indian spice mix with photo

1. HozOboz dried tea rose petals with pods of hot red pepper on warm summer days, and used mustard seeds and fragrant coriander from the autumn harvest. The rest of the spices were bought in an oriental shop. We weigh them on accurate scales and proceed to the preparation of a spicy spicy mixture.
2. We send all the spices to a cast-iron pan (or a wok with a thick bottom), standing on a high heat. Mix everything with a wooden spoon or spatula.

   

3. Add pods of hot red pepper, continuing to mix vigorously.

   

4. By the characteristic smell and how everything has become evenly ocher, you can understand that our homemade garam masala with rose is ready.

   

5. We take out the red peppers from the mixture and clean them from the seeds using kitchen scissors. Cut the peeled dry leaves into pieces.

   

6. Crush the cinnamon stick with a hammer.

   

7. Pour the cooled mixture into an electric grinder.

   

8. Grind it into a homogeneous powder, avoiding overheating. Our great-smelling fresh garam masala is ready! We pour it for storage in a sealed jar in order to gradually use it in a kitchen that is not quite familiar to Europeans. Experimenting!

   

About the benefits of homemade garam masala spice

In garam masala, the composition of spices is selected in such a way as to have a warming effect. Thanks to this, garam masala spice is great for drinking on especially cold and dank days. Such a garam masala recipe is simply indispensable for those people who are prone to frequent colds due to hypothermia.

The homemade mix excludes salt in its composition, which cannot be said about the industrial version of such a popular Indian seasoning. This immediately makes it a much more dietary product (calorie content is reduced by almost half!), And prevents excessive fluid retention in the body, having a beneficial effect on the work of the heart and circulatory system.

Alternative options for garam masala

There is always a lot of variation in Indian blends, and HozOboz is sure that you may want to experiment with some other spices, substituting some of the ingredients in this classic recipe. So, for example, you can add nutmeg, mountain celery seeds to the composition, abandoning pippali and fenugurek. Or focus on cumin and asafoetida (or dry garlic if you can't stand the smell of asafoetida).

KhozOboz was happy to teach its readers new techniques in the preparation of oriental spices and hopes to receive feedback on both the spice itself and the dishes prepared with this fragrant mixture. Have a great gastronomic experience!

Garam Masala - a mixture of toasted and crushed spicy spices, the use of which is common in the cuisine of the cold regions of North India. In Hindi, "garam" means "hot" and "masala" means "a mixture of spices." The spices used in garam masala really "warm", so they are indispensable in cold weather and the winter season for those who are prone to colds and hypothermia. It is also recommended to use garam masala for various diseases of the digestive tract.

Garam masala, one of the most popular spice mixes among the world's finest culinary experts, is a versatile tool that can add a unique flavor and aroma to food.

Composition of garam masala differs depending on the region. Various combinations of these and other spices are used in various recipes, and none of the recipes is considered more reliable than the other. The components of the mixture are fried and mixed.

Garam masala can contain almost all Indian spices, however, it usually includes up to 12 ingredients: cumin, coriander seeds, black and allspice, Indian bay leaf, as well as small amounts of cinnamon, cloves, nutmeg and cardamom.

More modern versions also include hot red chili, fennel, saffron, and nutmeg. All components of garam masala must be ground together, and such a mixture is always made by the cook himself immediately before preparing the dish.

Indian chefs usually add garam masala at the very end of cooking or simply sprinkle the dish with this mixture just before serving. In addition, garam masala is almost always added to batter in which pieces of vegetables or fruits are fried.

Garam masala is perfect for bean and pea soups, as well as fried appetizers, sauces, vegetable salads and vinaigrettes.

Garam masala gives amazing flavors to sweet dishes: muffins, pies with apples, pears, pumpkin, oatmeal cookies, hot herbal tea and fruit (especially apple and pear) drinks.

Some recipes call for spices to be mixed with herbs, while others call for water, vinegar, coconut milk, or other liquids as the base to make a paste. Some recipes may include nuts, onions, or garlic; frying is used.

In India garam masala called the spice of love.

2 cinnamon sticks 5 cm long

Fry each spice individually in a dry cast-iron skillet, stirring occasionally, until the spice darkens a little and begins to emit a characteristic smell. Typically, this procedure takes about 15 minutes. When all the spices are ready, mix them and grind them in an electric coffee grinder. Place the finished masala in glass jar with a tight lid and store in a cool place. Garam masala, prepared from high quality spices and stored in an airtight vessel, retains its taste and aroma for several months.

Another garam masala recipe includes cardamom, cloves and cinnamon in the same proportions as in the previous recipe. After frying and grinding these spices, add half of the finely grated nutmeg to them.

Garam masala is a bright and aromatic blend of Indian spices used in most Indian and South Asian dishes.

The name "Garam masala" can be translated as a spicy hot (Garam) mixture of spices (masala). However, the name should not be taken literally. Garam masala does not have to be very spicy, but fragrant, spicy, bright, assembled from a variety of fragrant, invigorating and warming spices always.

There is no single recipe for cooking. In each region, in each individual kitchen, for each culinary specialist, the composition and proportions of spices may differ, only a general, very simple and accessible cooking concept is preserved. Spices are mixed, fried and ground.

Of course, you can buy a ready-made mixture, but once you have prepared the mixture yourself, you will never want to go back to the store-bought version. Freshly roasted and ground spices have an amazing aroma and a bright, complex, multifaceted taste that gradually weakens and is lost during storage.

That is why culinary experts and connoisseurs of Indian cuisine try to prepare Garam Masala seasoning. in small portions immediately before adding to the dish, and if stored, then for a short time in an airtight container.

The cooking process is very easy and takes a few minutes, but the aroma of spices that will fill your home, the amazing taste of dishes prepared with the addition of Garam masala seasoning, will more than pay for every second spent on its preparation. Let's start?!

The composition of the seasoning most often includes up to 12 spices. Seasonings such as cumin (cumin), coriander, cloves, cinnamon, cardamom, black, white or red pepper are almost always used.

Depending on the dish in which the mixture is planned to be used, and the tastes of the cook, anise or star anise, fennel, mustard seeds, bay leaf, ground nutmeg, and turmeric are also added. All of these spices we use today. You can go beyond this and add curry, ground ginger, rose petals, black salt, asafoetida, mango powder, etc. In India, you can find Garam Masala, which includes all the spices available in the region.

The proportions can also be changed. If you do not like certain spices, replace them or reduce the amount. Garam masala is believed to have medicinal properties. It is recommended to be used for the treatment of colds, as well as for cleansing the body of toxins and removing toxins. And if your body does not perceive certain spices, you do not need to force it - the benefits of seasoning will be less.

Mix the spices and place in a clean, dry skillet. It is desirable to use a frying pan with a thick and even bottom so that the heating process is gradual and uniform.

While stirring, fry the spices over medium or low heat for several minutes, until a bright rich aroma appears and the color changes. If you use ground spices, always add them at the very end of frying. In this recipe, I add some turmeric for color.

Pour the spices into an empty container to stop the cooking process. Cool down a bit.

Grind the spices. I like to use a mortar for this. Inhaling the amazing aroma and watching how the texture of roasted spices gradually changes is an exciting, relaxing and enjoyable process. But for some spices, such as bay leaf and cinnamon, a mill or even a coffee grinder is useful. However, seasoning will delight you with amazing bright taste regardless of grinding method.

Place the prepared seasoning in a sealed container.

Store away from sunlight for up to 1 month. Garam masala seasoning can be used and stored for a longer time, but the flavor and aroma will gradually decrease.