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Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: 976bar on September 13, 2009, 07:57 AM

Title: Garam Masala
Post by: 976bar on September 13, 2009, 07:57 AM

I made this the other day based on a recipe from my Indian Cookery Course. It certainly gave a lift to the Chicken Bhuna I made last night.

25g Cloves
25g Black Peppercorns
10g Mace
25g Green Cardamoms - (inner seeds only)
25g Whole Black Cardamom Pods
25g Cinnamon
5 Star Anise
5 Bay Leaves
1/2 Nutmeg - crushed into small pieces

Place all the ingredients into a spice/coffee grinder and grind into a fine powder. Store in an air tight container away from direct sunlight.

Title: Re: Garam Masala
Post by: livo on September 07, 2014, 07:27 AM

I just reverse engineered some Whole Garam Masala, made in India by Avon Agro under the brand GREENZ.  I did this so I can make it up in smaller batches as required.

The 200 gram bag contained:
Cumin Seed 70g
Dried Ginger 40g
Cinnamon 35g
Black Peppercorn 25g
Cloves 15g
Black Cardamom 10g
Longi Pepper 4 g
and 1 whole Nutmeg 1 g

Title: Re: Garam Masala
Post by: livo on September 07, 2014, 11:15 AM

Garam Masala ( To make 20g)                                     GREENZ       Tarla Dalal     J. Sahni 1   Cumin Seed          7.0 g               8.0g              4.0g 2   Coriander Seed            -                2.5g              4.0g 3   Black Cardamom   1.0 g               -                         - 4   Green Cardamom      -                3.0g               4.0g 5   Ginger                    4.0 g               1.5g                 - 6   Black Pepper           2.5 g            1.5g                4.0g 7   Cloves                    1.5 g             1.0g                1.0g 8   Cinnamon                  3.5 g            1.5g                2.5g 9   Mace                             -              0.5g               - 10   Longi Pepper           0.4g              -                   - 11   Bay Leaf                     -              0.4g                   - 12   Nutmeg                   0.1 g            0.1g                 0.5g

Table insertion is better but still a bit out of whack.

Title: Re: Garam Masala
Post by: DalPuri on September 07, 2014, 11:24 AM

You could always do a print screen (prtsc) and upload the image instead.

Title: Re: Garam Masala
Post by: livo on September 07, 2014, 11:27 AM

Didn't even consider that.

Title: Re: Garam Masala
Post by: Gav Iscon on September 07, 2014, 12:05 PM

I've used this before on another forum

http://www.teamopolis.com/tools/bbcode-table-generator.aspx (http://www.teamopolis.com/tools/bbcode-table-generator.aspx)

		GREENZ	Tarla Dalal	J. Sahni
1	Cumin Seed	7.0g	8.0g	4.0g
2	Coriander Seed	-	2.5g	4.0g
3	Black Cardamom	1.0g	-	-
4	Green Cardamom	-	3.0g	4.0g
5	Ginger	4.0g	1.5g	-
6	Black Pepper	2.5g	1.5g	4.0g
7	Cloves	1.5g	1.0g	1.0g
8	Cinnamon	3.5g	1.5g	2.5g
9	Mace	-	0.5g	-
10	Longi Pepper	0.4g	-	-
11	Bay Leaf	-	0.4g	-
12	Nutmeg	0.1g	0.1g	0.5g

although the screenshot as DalPuri suggested would be easier.

Windows 8 (and I think 7) -  windows key + Prtsc  and the screenshot will be in Pictures/Screenshots

Title: Re: Garam Masala
Post by: Peripatetic Phil on September 07, 2014, 12:07 PM

Quote from: livo on September 07, 2014, 11:15 AM

Table insertion is better but still a bit out of whack.

Yes, the problem is you have only one table row ("<tr> ... </tr>") and one table cell ("<td> ... </td>"); you need one table row for each row in your table, and one table cell per row for each column ... (Angle brackets used in prose; you will need square brackets in the source).

** Phil.

P.S.  Well done, GI :  that is exactly what is needed.

Title: Re: Garam Masala
Post by: Gav Iscon on September 07, 2014, 12:11 PM

I can actually say, having to do fixture tables every year, I, with a passion, hate tables for web.

Title: Re: Garam Masala
Post by: noble ox on September 07, 2014, 12:23 PM

There is a variety of black peppercorn called Tellicherry from India it is much more aromatic than the usual stuff and well worth seeking (fleabay or google) most GMs call for black pepper this stuff makes a huge difference

Title: Re: Garam Masala
Post by: DalPuri on September 07, 2014, 01:06 PM

Tesco stocks them. Nearly bought some the other day but opted for the cheaper peppercorns in a plastic container similar to a leather water canteen.

Title: Re: Garam Masala
Post by: livo on September 08, 2014, 12:19 AM

@Phil: That is going to make for a lot of code.
@GI: thanks for fixing that up.

Question without notice.  Is the Longi Pepper unusual?  I've never seen it before.

My own answer is it's a spelling mistake / typo on the label. It's actually a Long Pepper.

Title: Re: Garam Masala
Post by: livo on September 08, 2014, 12:20 AM

20 grams of GM. Smell is fantastic.

Title: Re: Garam Masala
Post by: littlechilie on September 08, 2014, 09:37 AM

Enjoy Livo, this should pimp up your flavours  ;)

Title: Re: Garam Masala
Post by: noble ox on September 08, 2014, 11:43 AM

As this is a GM post :)
It came to my attention some time ago that there are 2 types of GM
The 1st is a savoury GM used when frying the  spices
The 2nd uses the sweeter spices and added at the last 30 seconds or so
Is anyone else aware that we could be adding the right types at the wrong times ?
 

Title: Re: Garam Masala
Post by: livo on September 08, 2014, 12:10 PM

Quote from: noble ox on September 08, 2014, 11:43 AM

As this is a GM post :)
It came to my attention some time ago that there are 2 types of GM
The 1st is a savoury GM used when frying the  spices
The 2nd uses the sweeter spices and added at the last 30 seconds or so
Is anyone else aware that we could be adding the right types at the wrong times ?

I have found information that there are in fact 6 types of GM.  For Seafood, Vegetables, Poultry, Red Meat, Rice (ie Biriyani) and Kebab.
 
http://thoughtsfromajoy.wordpress.com/2012/01/11/six-basic-spice-mixes-you-may-call-them-garam-masala/ (http://thoughtsfromajoy.wordpress.com/2012/01/11/six-basic-spice-mixes-you-may-call-them-garam-masala/)

You don't need to look very far to find that there are in fact as many variations of GM as there are for Curry Powder.

I guess I'll have to make up the Seafood one for my Masala Shrimp.

Title: Re: Garam Masala
Post by: noble ox on September 08, 2014, 12:19 PM

There is no upper limit to the amounts of mixtures
Its when to use it correctly rather than guessing or reading recipes where guesses have been used, the big question when :D

Title: Re: Garam Masala
Post by: livo on September 10, 2014, 07:12 AM

Table screen shot.
This table contains 2 versions of 10 different Garam Masalas.  First version is for those with accurate scale spoons while second version is approximate measures by spoons and pieces.  Not critical obviously and you get the idea.

The 2 Masalas that use saffron tell to keep it separate till use and soak in small amount of milk or warm water depending on the recipe when using.  Since these quantities make approximately 20 g, and often recipes only call for 1/2 to 1 spoon of GM, then a few strands of Saffron at the time of use is all that is called for.  Personally I use poor man's Saffron (ie Safflower).

PS. Ajoy also says he prefers Cassia to Cinnamon to avoid sweetness.