A special masala to make your ordinary vegetarian dish special …….
- 10 big cardamoms
- 10 big pieces of cinnamon
- 20 cloves
- 5 peppercorns
- 1 tbspn fenugreek seeds
-Combine all the ingredients and pan roast them. (Pan roasting is done on a griddle or in a frying pan without any oil, water or other liquid. You just have to stir frequently and for spices it takes 2 minutes to pan roast them)
-Now put them in the carrier of the spice blender. Blend until it takes the form of powder.
-Store it in an airtight container and use whenever you need it.
Ayesha’s Kitchen Special Garam Masala is a perfect blend of spices. One tspn in any desi dish and there you go, perfect desi food is ready, no need of adding all the spices separately. Enjoy life with Ayesha’s Kitchen …….
Ingredients (for 1 cup):
- 1 tbspn cloves
- 1 petal of aniseed
- 2 bay leaves (medium sized)
- ½ tspn black peppercorn
- 1 tspn methi dana
- 10 green cardamoms
- 1 tbspn cumin seeds
- 8 big cardamom
- 1 tbspn dry coriander
- 2 pieces of cinnamon (big pieces)
- 1 piece of mace
- 1 piece of nutmeg
-Combine all the spices in a bowl.
-Now heat a griddle/ tawa or frying pan and place the spices on it.
-Stir for 30 seconds or until a nice aroma starts coming out. Do not burn them, keep stirring.
-Put them in the ladle of the spice blender and grind it to fine powder.
-There you go! Garam masala is ready.
-You can store it in an airtight container.
Avoid using commercial spices because they contain artificial colours and preservatives which are sometime injurious to health, they can be a cause food poisoning and direa. So try to make these special masalas at your place …
FOR 1 kg meat and 2 cups of rice
- Salt to taste
- 2 tbspns red chilli powder
- 1 tbspn ginger powder
- 1 tbspn garlic powder
- A handful of fried dehydrated onions
- 2 tbspns of cumin seeds
- 4 dried curry leaves
- 1 tbspn nigella seeds (kalonji)
- ½ tbspn turmeric powder
- 2 tbspn whole dry coriander
- 4 green cardamom pods
- 2 black cardamoms
- 1 tspn methi dana
- 1 piece of cinnamon 4cm
- 6 – 8 cloves
- 1/2 tspn amchur powder
WHOLE GARAM MASALA
- A piece of cinnamon stick
- 2 cardamoms green
- 1 star spice
- 4 black cardamom
- 2 dried red chillies
- 4 cloves
- 4 black peppercorns
- 2 curry leaves
- 1 bay leaf
- 4 tbspns Lemon juice
- Few drops of Kewra essence
- Few drops of aniseed essence
-Combine all the ingredients give for powder in a spice blender and blend into powder.
-Now combine this powder and whole garam masala and use.
I will advise you to keep powdered masala and whole masala separately, because whenever I cook Biryani, I add whole masala first into oil to infuse all the flavours and then powdered masala when cooking my tomatoes.
Lemon juice can be used as citric acid, obviously you don’t have chemistry lab at home. And kewra is the special kind of essence that is used to give a unique Biryani flavour. So don’t forget it.
In all my Biryani recipes, I have written Whole garam masala, if you are using this recipe of biryani masala then avoid that one.
This is a very simple biryani masala, you can adjust the hotness by adding red chilli flakes or red chilli powder.
This recipe is for basic biryani, more biryani masala recipes are now there.