Garam Masala which literally means hot (Garam) spice (Masala) is not a spice in itself. It is a spice blend used throughout India and the rest of the Indian Subcontinent. This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.
Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, mace, star anise and coriander seeds. It is used alone or with other seasonings. Garam masala is pungent, but not "hot" in the same way as a chili pepper.
- Garam masala is usually either added to a curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving.
- Garam is used in range of cuisine as per the recipe such as in Roghan josh, chicken kurma, dal makhani, etc.
- Garam masala can be added to season fish curry, chicken masala and in the marinade for mutton.
Other Information of Rajwadi Garam Masala
- Ingredients of Rajwadi Garam Masala: Almonds, poppy seeds, melon seeds, cashew nuts, fennel seeds, white sesame seeds, green cardamoms, Cinnamon Sticks, Coriander Seeds, Cumin Seeds, red chilies, turmeric powder and nutmeg
- Suggested Dishes of Rajwadi Garam Masala Bharela-Bhinda, Karela, Bhutta, Batata, Dal Rajwadi, Undhiyu, Rajvadi Ravaiya, Darbari Shak, Lijjatdar Dhokli, Rajshi Khichadi, Dal-Dhokli.
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