March 2nd, 2008 by admin

India is known for its excellent cuisine, it is unique regions of the kitchen and a dining experience. India is distinguished in the world of cooking vegetarian meals. One thing all of the regional cuisine of India have in common is to use spices.

Garam Masala is an essential ingredient in the kitchen of the region of Punjab in northern India. Many defined, “Masala” is a mixture of spices, and “Garam” is hot.

In general, Garam Masala is in the cup shortly before serving to improve the taste. Garam Masala is also an excellent RUB for chicken and beef.

Garam Masala is available in the ethnic foods and specialty stores as global market. The disadvantage is that you do not know how old spices, or changes in temperature and packaging it has suffered. It is a chance the power and the smell of this mixture, when it is purchased already in preparation. It is a simple process for Garam Masala, and ingredients, except cardamom pods, available at any time. Cardamom pods are India and natural life. Buy green pods compared with the white pods, the bleached. Cardamom is an expensive spice, second only in price of saffron. It is expensive because it is by hand. This spice is the best of Zutrunk the seed pod, soil, and then in a mill condiments and other ingredients of Garam Masala. Cardamom loses its essential oils and flavors, after splitting quickly and soil, and thus the purchase of the tubes and loops and Zutrunk is the best method for the use of this great Spice.

For Garam Masala, use the following ingredients:

2 cardamom pods, seeds
1 teaspoon whole cloves
30 whole peppercorns
2 teaspoons cumin seeds total
2 inches, 1 piece of cinnamon stick –
1 cc of coriander seeds
1 / 2 teaspoon ground nutmeg

The best method for making Garam Masala, he is toast, then sanding the ingredients. This is confirmed by the marketing of seed ingredients one at a time in a saucepan over medium heat high, and she shakes, she just starting to smoke and their specific aromas. It takes about 1-3 minutes. Do not burn the seeds!

Set the toasted ingredients in a spice mill, grind and a mixture quite perfect. The Garam Masala can then be stored in a glass hermetically sealed for a maximum of 6 months. After all, what spices and begins to lose flavor and aroma.

I use of Garam Masala to RUB grilled or broiled chicken and beef. The aroma and taste are excellent, and cooked or grilled chicken, the excellent taste of Garam Masala.