Pages1 2

Author Topic: Garam Masala  (read 14,332 times)

AI Summary
The discussion centers around various recipes and formulations for Garam Masala, with users sharing their own blends and comparing them to commercial versions. One participant highlights the differences in spice compositions, while another mentions the existence of multiple types of Garam Masala tailored for different dishes. The community acknowledges the importance of timing when adding these spice mixes during cooking, suggesting that the right type should be used at the appropriate stage for optimal flavor.

0 Members and 1 Guest are viewing this topic

Offline 976bar

  • Jedi Curry Master
  • *********
  • Posts: 2,068
  • Location: Berkshire
Garam Masala
« 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.
Logged

Offline livo

  • Jedi Curry Master
  • *********
  • Posts: 2,832
  • Location: NSW Australia
Re: Garam Masala
« Reply #1 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
Logged

Offline livo

  • Jedi Curry Master
  • *********
  • Posts: 2,832
  • Location: NSW Australia
Re: Garam Masala
« Reply #2 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.
Logged

Offline DalPuri

  • Elite Curry Master
  • *******
  • Posts: 1,444
  • Location: middle of nowhere
Re: Garam Masala
« Reply #3 on: September 07, 2014, 11:24 AM »
You could always do a print screen (prtsc) and upload the image instead.
Logged

Offline livo

  • Jedi Curry Master
  • *********
  • Posts: 2,832
  • Location: NSW Australia
Re: Garam Masala
« Reply #4 on: September 07, 2014, 11:27 AM »
Didn't even consider that.
Logged

Offline Gav Iscon

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,583
Re: Garam Masala
« Reply #5 on: September 07, 2014, 12:05 PM »
I've used this before on another forum

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





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



Logged

Offline Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8,532
  • Location: Trezaise, Cornwall
Re: Garam Masala
« Reply #6 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.
Logged

Offline Gav Iscon

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,583
Re: Garam Masala
« Reply #7 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.
Logged

Offline noble ox

  • Indian Master Chef
  • ****
  • Posts: 375
Re: Garam Masala
« Reply #8 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
Logged

Offline DalPuri

  • Elite Curry Master
  • *******
  • Posts: 1,444
  • Location: middle of nowhere
Re: Garam Masala
« Reply #9 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.
Logged
Pages1 2