Tag: homemade garam masala

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Authentic Indian Garam Masala Recipe

Using homemade masala can elevate your dishes to the next level. Garam masala powder adds an earthy flavor to your meals. Whether it’s curry, biryani, or even cookies and cakes, a pinch of garam masala can enhance the taste beautifully. You will find that every region and every family has their own traditional recipe for Garam Masala, which gets passed down from generation to generation

While packets of garam masala are easily available in every store, there is something special about homemade garam masala, Freshly ground homemade Garam Masala has an un-matched aroma and flavor. So let’s see homemade garam masala recipe.

Ingredients:

  1. Green Cardamom
  2. Black Pepper
  3. Black Cardamom
  4. Nutmeg Powder
  5. Cumin Seeds
  6. Nigella Seeds
  7. Dried Red Chillies
  8. Bay Leaves
  9. Cloves
  10. Cinnamon Sticks
  11. Black Stone Flower
  12. Mace Flower
  13. Star Anise

Method:

Collect all the spices listed above. Ensure they are fresh and of high quality for the best flavor. Measure out each spice according to your taste preference. A general guideline is to use equal parts of most spices, with a slightly lesser amount of potent ones like cloves and black cardamom.

Heat a large skillet or pan over medium heat. Add all the whole spices (green cardamom, black cardamom, black pepper, cumin seeds, nigella seeds, dried red chillies, bay leaves, cloves, cinnamon sticks, black stone flower, mace flower, and star anise).

Stir the spices continuously to prevent burning. Roast them until they become fragrant, usually about 3-5 minutes. Once roasted, transfer the spices to a plate and allow them to cool completely.

Once the spices are cooled, transfer them to a spice grinder or a high-speed blender. Grind them into a fine powder. You may need to do this in batches depending on the size of your grinder. Once ground, add the nutmeg powder to the mixture and give it a final blend to ensure everything is well combined.

Transfer the freshly ground garam masala to an airtight container. Store it in a cool, dark place to retain its flavor and aroma. It’s best to use the garam masala within a few months for the best taste.

Usage:

Garam Masala can be used in a variety of dishes:

Curries: Add a teaspoon towards the end of cooking to enhance the flavor of your curry. If you like bharwa vegetables or love using bharwa masala you can try masala monk’s Bharwa Masala. A generous stuffing of bharwa masala will turn the oh so boring vegetables into surprisingly delicious For the best stuffed karele, baingan, bhindi, tori or tinde Bharwa Masala by Masala Monk Handpicked whole spices are roasted and ground at home to get the perfect consistency and extract the best flavours and textures.

Marinades: Mix it with yogurt and lemon juice for a delicious marinade for meats and vegetables.

Soups and Stews: Sprinkle a bit into your soups and stews for a warm, spicy kick.

Rice Dishes: Use it in biryanis and pulaos for that authentic taste.

Making garam masala at home is a simple yet rewarding process. The aroma and flavor of freshly ground spices can elevate your dishes to a new level. Try this homemade garam masala recipe and add a touch of authentic Indian flavor to your cooking. Don’t forget to share your experience and feedback in the comments below.

If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

Happy cooking!

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Have you tried this Desi Sauce? It is giving Ketchup Run for its money

Meethi Amchur ki Chutney by Masala Monk

We Indians are known for the different variants of spices we use in our cuisine and we are proud to introduce these delicious aromas to the world. But the secret of using these spices are still locked safe with our naanis and dadis (grandmothers). No matter how far we travel and how many cuisines we explore, the Indian in us wakes up once in a while to crave for that favourite dish made by our mother or grandmother.

And when that hunger for desi food strikes, it strikes hard to make all your taste buds scream at the same time. Deep-fried samosa, kachori, pakoda, or paanipuri is all you can think of. All it takes for you is to make a quick run to grab your favourite bhajji or just shake up the hidden cook in you and fry some pakodas at home.

But wait. What do you generally pair it with? If your answer is ketchup or any random chutney you come across, then let me remind you about that the chutney which has the right amount of spices, saltiness, sweetness and tanginess in it. If the bells are still not ringing, let me tell you, if you are an Indian, you must have had this chutney at least once in your life and had thought that this is the best match for your deep-fried snacks.

Meethi Amchur ki Chutney or Saunth is what we call it, the authentic recipe of which is still kept in Indian homes and is the best accompaniment for any Indian dish, be it paranthas, dahi ke gulgule, mathis, or fried snacks. With such a versatile flavour, this desi sauce can easily knock all other international sauces out of the park. No other chutney can enhance the flavour of Indian food the way Saunth dose.

Being the most chatpata chutney, Meethi Amchur ki Chutney contains several Indian ingredients, but the primary ingredient is dry ginger powder, also called saunth and that’s how it got the name. Apart from holding the nutritional benefits of dry ginger, Saunth is a condiment which can be stored for a long period.

Meethi Amchur ki Chutney or Saunth is what we call it, the authentic recipe of which is still kept in Indian homes and is the best accompaniment for any Indian dish. Amchoor ki meethi chutney is very popular in North Indian households and you might come across it in street-side chaat and pakoda stalls. If your tongue is rolling already, waiting to make that chatkara sound post the first taste of saunth, here is good news for you. Masala Monk is all set to bring this Indian delicacy to your doorstep with our new Nani Maa’s Meethi Saunth. This authentic Meethi Saunth has been whipped up using a recipe straight from Nani Maa’s kitchen and is a must-have for those who love chatpata Indian snacks.

Meethi Amchur ki Chutney
The right amount of spices, saltiness, sweetness and tanginess to spark any meal

Why is Nani Maa’s Meethi Saunth better than any regular ketchup and sauce?

  • Versatile flavour: Be it paranthas, dahi ke gulgule, mathis, or fried snacks. Saunth has a versatile flavour and this desi sauce can easily knock all other international sauces out of the park. No other chutney can enhance the flavour of Indian food the way Saunth dose.
  • Not only delicious, but also healthy: Being the most chatpata chutney, Meethi Amchur ki Chutney contains several Indian ingredients, but the primary ingredient is dry ginger powder, also called saunth and that’s how it got the name. Apart from holding the nutritional benefits of dry ginger, Saunth is a condiment which can be stored for a long period.
  • Elevate the taste of your healthy diet: After bragging a whole lot about the chemistry between this amchoor ki meethi chutney and fried food, it will be an injustice to not tell you the healthier part about this chutney. For all those who believe in a healthy diet, you can mix this to your fruit bowl to assemble a healthy and tasty chaat. Don’t forget to try this with your good old shakarkandi ka chaat as well.
  • Homemade: Nothing tastes better than the taste of homemade food that are made with love and no preservative. Store-bought ketchup and sauces are generally adulterated, make it rather harmful to consume.
Saunth by Masala Monk
Use it for your fruit chaat or as an accompaniment to your favourite Indian dish

So whatever be your go-to evening snack, paanipuri, aaloo tikki chaat, dahi bhalle, papdi chaat, bhel puri, or fruit salad, relish it like a real Indian and take a generous helping from Naani Maa.