Garam masala
Garam masala powder is one of the masala which is used all over India in most of the dishes.
Ingredients for xacuti:
Spicy dry red chili : 7
Coriander : 2 tbls
Cloves : 7
Cinnamon : 3 inch pieces
Pepper : 1 tsp
Cardamom : 1 piece
Nut meg : 1 piece
Mace : 1 piece
Poppy seed : 1 tbsp
Haldi : 1 tsp
Cumin : 1 tsp
Fennel : 1 tsp
Star anise : 1 piece
Fenugreek : pinch
Bulk quantity : Big qty. Small qty.
Spicy dry red chili : 1 kg 1/4 kg
Coriander : 1/2 kg 1&1/4 cup
Haldi : 1/4 kg 3 tbls
Fennel seed : 1/4 kg 3 tbls
Poppy seed : 1/4 kg 3 tbls
Mace : 50 gms 3 nos
Nut meg : 12 nos 3 nos
Cumin : 1 cup 3 tbls
Clove : 1 cup 3 tbls
Cinnamon : 1 cup 3 tbls
Cardamom : 1/4 cup 1 tbls
Fenugreek : 3 tbls 1 tsp
Pepper : 1/2 cup 1&1/2 tbls
Star anise : 1/2 cup 1&1/2 tbls
Procedure:
Dry roast the chilies on a medium to high heat until slightly brown.
Coriander seeds on a low to medium heat, it should be done if it gets easily crushed between your fingers.
Dry roast remaining spice on a low to medium flame, roast the mace, poppy seed and cloves in the end as they will release oil and the pan will get scorched. Cloves and pepper should be lightly swelled up; other spices should release fragrance and change colour.
Allow the spices to cool down. Mix all the roasted spices except chilies and powder them. Sift the powder through a semi fine sieve, if there are any big pieces remaining in the sieve, powder it once again. (Repeat this process for all the spices) Finally powder the red chilies and mix it along with the other powdered spices. Then dry roast the turmeric powder,
and add it to the Garam masala.
And store it in an airtight glass jar. Grinding chilies will make you sneeze so doing it separately in the end is advisable, wear a mask if you wish.
Note : If you are making a big batch you could get it powdered at the mill.
Recipe by: Linda Fernandes Ponda-Goa.
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