Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Whandsy on March 31, 2013, 05:49 PM
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What's everyone's opinion on garam masalas, do you make your own or use pre mixed powders?, the reason I ask is that about a year ago on this forum, ifindforu recommended Jalpur brand. It's that potent that anytime a recipe calls for GM, even when I reduce the recommended amount, all I can taste is heavy clove tones!
Lots of recipes call for GM and this stuff I've gots putting me off :-\
W
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I make the one that i think CA posted which may be pat chapmans?? i could be wrong!
Have tried various r.m varietes and was never had one that suits my taste.
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The Jalpur GM is very very strong! It can really taint a dish even with the tiniest pinch.
I made this one recently: http://toastedspecial.wordpress.com/2012/08/13/all-purpose-garam-masala-indian-spice-recipe/ (http://toastedspecial.wordpress.com/2012/08/13/all-purpose-garam-masala-indian-spice-recipe/)
Have only used it so far in a marinade so cant give a verdict yet. ;)
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Hi Whandsy!
I prefer fresh, selfmade Garam Masala, regarding flavour and quality. Authentic (ayurvedic) Garam Masalas are quite strong, and can taste somehow "odd" if you are not used to it. I always try out new recipes (and there are dozens, like Delhi- or Punjabi - Garam Masalas), but I'm quite happy with the mix I use at the moment. Before that, I used a traditional, very aromatic Garam Masala (Madhur Jaffrey's) - and always, only a pinch. Very strong stuff.
Greetings!
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I use the Zaal GM, I don't know if it's stronger or weaker than other blends. I haven't been impressed with any shop made stuff but then again I don't really like buying shop made mixes.
I probably use a bit more of it than I should but I love those aromatic flavours. I did try a GM once (PatC's balti GM) and this had so many cloves that it ruined one of my first homemade efforts.
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What's everyone's opinion on garam masalas, do you make your own or use pre mixed powders?
I make my own from whole spices in fairly small batches as garam masala goes stale very quickly and loses its pungency, which some might see as a benefit!
The primary ingredients of it are Cinnamon/Cassia, Cloves, Black Peppercorns, Cardamons (seeds only). Variants include nutmeg, coriander seeds, cumin seeds and Indian bay leaves. Some also include fennel, aniseed, star anise etc as well.
It's a question of looking at a few recipes for it and trying a few out and experimenting with quantities and ingredients until you find one you like.
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Thanks for the responses so far guys.
Does anybody enjoy the heavy smell of GM or even detect it in their dishes?, mine needs to go in the bin as the Jalpur stuff is still too potent for me 1 yr on (IMO of course).
I'm interested to find out who likes the smell of this as this influences the tastes massively for me and i have never detected this GM smell on the better curries I've had! :-\
W
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Does anybody enjoy the heavy smell of GM or even detect it in their dishes?, mine needs to go in the bin as the Jalpur stuff is still too potentfot me 1 yr on (IMO of course).
I enjoyed it(Jalpur) in a Dhansak, it made a nice difference. Quite a refreshing flavour. But it really has to be the tiniest pinch. 1/16 tsp or something. :P
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Hi, spicey! (:
Cardamons (seeds only)
Some people use the whole pods, though. Saw one of Chef Harpal's videos, and he did it, too. I think this has also something to do with time and effort, because I believe that many chefs would, if the recipe calls for large amounts (let's say 30-40 cardamom pods), simply put the whole things in their blender and pour the mix through a fine sieve afterwards, instead of cracking all pods and only using the seeds. Could be mistaken. Did recipes both ways, and never felt how or if it affects the taste. Some thoughts? (:
@Whandsy: Ever thought about trying to add whole garam masala at the start of your cooking process, instead of powdered one? Could work for you.
Greetings!
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Does anybody enjoy the heavy smell of GM or even detect it in their dishes?
No, absolutely not. I don't believe fresh GM has any place in BIR recipes, except perhaps for some house specials. I use bought GM because it doesn't have the pungency of the fresh.
Fresh GM at any stage of cooking is one more step away from old style BIR for me.
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Did recipes both ways, and never felt how or if it affects the taste. Some thoughts? (:
Hi Chonk :)
I've just never felt that Cardamon shells add much to the flavour to be honest and everything I've read on the subject seems to indicate the same thing. So I tend to just take the seeds out and use those without really thinking about it.
As I mentioned I generally tend to make fairly small amounts of Garam Masala at a time so removing the seeds isn't much of a big deal. But I do find that drying the seeds out in a frying pan over a low heat can help as they can be a bit sticky to grind properly. I've never used the shell of a black cardamon.
I suppose we all develop our own ways of doing things!
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No, absolutely not. I don't believe fresh GM has any place in BIR recipes, except perhaps for some house specials. I use bought GM because it doesn't have the pungency of the fresh.
Fresh GM at any stage of cooking is one more step away from old style BIR for me.
I think I'm inclined to concur with this, for the past 12 months or so I've included GM in my dishes, whether it be C2G curries or whatever. Today I made the Glasgow precooked chicken, the general smell and taste seemed fantastic, but there was a ruined (again IMO) tone of GM underlying and its put me off. :'(
Maybe it's my Jalpur stuff. As mentioned when I 1st bought it, even the car smelled overpowered when i was driving home with it and it was still sealed and boxed then!!
W
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Fresh GM at any stage of cooking is one more step away from old style BIR for me.
I couldn't disagree more (no surprises there!).
I just view GM as being another flavour provider in ground form.
What I find curious is that people are happy to use the whole spice versions of GM, but seem scared of using the powdered form. Perhaps it's because they use too much of it and find it overpowers the dishes. It's interesting how people are starting to introduce GM flavours into base sauces via whole spices but reject the ground form which if introduced into the base sauce with the mix powder used would probably have a similar effect.
GM adds another flavour level over the top of the usual mix powders used and to be honest I get a bit tired of the dominant flavours most mix powders give particularly as they seem quite heavily reliant on generic Madras curry powder.
Perhaps people could try using a GM with a heavy coriander/cumin base with only smaller quantities of the more pungent GM spices such as cassia, cardamon, cloves, nutmeg etc.
I think GM gets a bad reputation here. ;)
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Ground GM is basically Indian seasoning. Used the same way as people would add pepper to their food.
(Black pepper being a common ingredient in GM)
The best combination should be made up with the flavours you enjoy. Leave out the cloves, green cardies, keep in the cassia, whatever, You decide. :)
Garam Masala should really be a personal blend that suits the individual.
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Garam Masala should really be a personal blend that suits the individual.
I agree.
I think people get too hung up on GM, no-one says you have to use the unknown ingredient ones that come out of a packet. Make up your own to your own personal tastes, if you like aniseed put some of those in, if you like star anise, use some of those, if you like fennel, use some of that etc.
Surely this is the beauty of cooking at home, playing with and experimenting with different flavours?
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Great discussion so far, guys! Couldn't agree more (:
Could be wrong, but shouldn't it be possible to cook some (and maybe enough) of the raw taste out, just by adding the GM earlier?
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Great discussion so far, guys! Couldn't agree more (:
Could be wrong, but shouldn't it be possible to cook some (and maybe enough) of the raw taste out, just by adding the GM earlier?
Yes, and it was a good point you made earlier as well Chonk. :)
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Garam meaning "hot and masala meaning "spice mixture", it is said that every Indian household has its own blend. I think we have to bear in mind that there is no single garam masala and in home style cooking it is usually added in at the end. I used to make a lot of garam masala and enjoyed roasting and grinding the spices. However as I veered more away from this style of cookery and more towards BIR I've hardly ever used it of late, except as SS says for some house specials. I've therefore reverted to using it from the packet.
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Garam Masala should really be a personal blend that suits the individual.
I agree and my personal blend is none. ;) ;D
Seriously though having tried many (and I do mean many) fresh GM mixes over the years I know that it is one huge flavour hit that isn't BIR (in my experience). And in particular when added at the end of cooking - yuk!
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I agree and my personal blend is none. ;) ;D
Is that None or one? You surely use black pepper on your food? ;D
How about a 3 spice GM for prawn dishes? Black pepper, Ajowain and Fennel? ;) hmmmmm