Sailana Garam Masala from Cooking Delights of The Maharajas: Exotic Dishes From The Princely House of Sailana
सैलाना गरम मसाला
By Tan Can Cook
Adapted and Modified from Digvijaya Singh, Maharaja Saheb of Sailana
Adapted and Modified from Digvijaya Singh, Maharaja Saheb of Sailana
Ingredients
6 g black cumin (शाही जीरा / काला जीरा) [Elwendia persica]
6 g cumin seeds (जीरा)
6 g cloves (लौंग)
6 g bay leaves (तेज पत्ते)
6 g black cardamom seeds (बड़ी इलायची के बीज)
6 g green cardamom pods (छोटी इलायची)
6 g cinnamon (दालचीनी)
6 g black peppercorns (काली मिर्च)
3 g mace (जावित्री)
3 g dried ginger powder (सोंठ)
1.5 g saffron (केसर)
6 g cumin seeds (जीरा)
6 g cloves (लौंग)
6 g bay leaves (तेज पत्ते)
6 g black cardamom seeds (बड़ी इलायची के बीज)
6 g green cardamom pods (छोटी इलायची)
6 g cinnamon (दालचीनी)
6 g black peppercorns (काली मिर्च)
3 g mace (जावित्री)
3 g dried ginger powder (सोंठ)
1.5 g saffron (केसर)
Method
Pound together and sieve through muslin.
Sailana Garam Masala from Cooking Delights of The Maharajas: Exotic Dishes From The Princely House of Sailana
Hyderabadi Garam Masala from A Princely Legacy: Hyderabadi Cuisine
हैदराबादी गरम मसाला
By Tan Can Cook
Adapted and Modified from Pratibha Karan
Adapted and Modified from Pratibha Karan
Ingredients
25 g (5 tbsp) whole coriander seeds (साबुत धनिया)
6.25 g (8) black cardamom pods (काली इलायची)
5 g (18) green cardamom pods (छोटी इलायची)
5 g (1¾ to 2 tsp) black peppercorns (काली मिर्च)
5 g (1 tbsp) cloves (लौंग)
5 g (2¼ tsp, 7-inch sticks) cinnamon (दालचीनी)
3.75 g (5 to 6) Indian bay leaves (तेज पत्ते)
2.5 g (1 to 1¼ tsp) cubeb berries (कबाबचीनी) [Piper cubeba]
2.5 g cassia buds (काला नागकेसर) [Cinnamomum cassia]
2.5 g (2 to 3 blades) mace (जावित्री)
2.5 g (½ to ¾) nutmeg (जायफल)
6.25 g (8) black cardamom pods (काली इलायची)
5 g (18) green cardamom pods (छोटी इलायची)
5 g (1¾ to 2 tsp) black peppercorns (काली मिर्च)
5 g (1 tbsp) cloves (लौंग)
5 g (2¼ tsp, 7-inch sticks) cinnamon (दालचीनी)
3.75 g (5 to 6) Indian bay leaves (तेज पत्ते)
2.5 g (1 to 1¼ tsp) cubeb berries (कबाबचीनी) [Piper cubeba]
2.5 g cassia buds (काला नागकेसर) [Cinnamomum cassia]
2.5 g (2 to 3 blades) mace (जावित्री)
2.5 g (½ to ¾) nutmeg (जायफल)
Method
In a wide, heavy-based pan, combine all the ingredients. Lightly dry roast them on medium-low heat for approximately 10 minutes, stirring occasionally.
Once cooled, grind the mixture into a fine powder and transfer it to a clean jar with a tight-fitting lid. Store the jar in a cool, dark place away from direct light.
Hyderabadi Garam Masala from A Princely Legacy: Hyderabadi Cuisine
Memoni Garam Masala from Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood
मेमोनी गरम मसाला
By Tan Can Cook
Modified and Adapted from Zareen Khan and Umair Khan
Modified and Adapted from Zareen Khan and Umair Khan
Makes About ¼ Cup
Ingredients
17.25 g (¼ cup) whole coriander seeds (साबुत धनिया)
16.25 g (2 tbsp) cumin seeds (जीरा)
2.32 g (1 tsp) cloves (लौंग)
3.33 g (1 tsp) black peppercorns (काली मिर्च)
7.91 g (6 pieces) star anise (चक्रफूल)
5.06 g (5 blades) mace (जावित्री)
2.80 g (½) nutmeg (जायफल)
12.30 g (2) cinnamon sticks (दालचीनी के टुकड़े)
1.50 g (8) green cardamom pods (छोटी इलायची)
3.00 g (4) black cardamom pods (बड़ी इलायची)
16.25 g (2 tbsp) cumin seeds (जीरा)
2.32 g (1 tsp) cloves (लौंग)
3.33 g (1 tsp) black peppercorns (काली मिर्च)
7.91 g (6 pieces) star anise (चक्रफूल)
5.06 g (5 blades) mace (जावित्री)
2.80 g (½) nutmeg (जायफल)
12.30 g (2) cinnamon sticks (दालचीनी के टुकड़े)
1.50 g (8) green cardamom pods (छोटी इलायची)
3.00 g (4) black cardamom pods (बड़ी इलायची)
Method
Dry roast all the ingredients on low heat for 5–6 minutes, stirring frequently, until fragrant. Allow to cool to room temperature. Grind to a fine powder. Store in an airtight container and away from light.
Memoni Garam Masala from Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood
Pakistani Garam Masala from Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood
Pakistani Garam Masala from Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood
Punjabi Garam Masala from Yatra: A Culinary Journey Across India
पंजाबी गरम मसाला
By Tan Can Cook
Adapted and Modified from Rohit Ghai
Adapted and Modified from Rohit Ghai
Makes 140.64 Grams
Ingredients
10.50 g (5) dried Kashmiri red chilies (कश्मीरी सूखी लाल मिर्चें)
6.54 g (5) star anise (चक्रफूल)
2.50 g (½) nutmeg (जायफल)
11.55 g (2) cinnamon sticks (दालचीनी के टुकड़े)
6.30 g (5) black cardamom pods (बड़ी इलायची)
9.00 g (1½ tbsp) green cardamom pods (छोटी इलायची)
21.25 g (2½ tbsp) cumin seeds (जीरा)
12.00 g (1½ tbsp) black cumin seeds (शाही जीरा / काला जीरा) [Elwendia persica]
7.25 g (1½ tbsp) whole coriander seeds (साबुत धनिया)
9.75 g (1½ tbsp) cloves (लौंग)
15.00 g (1½ tbsp) black peppercorns (काली मिर्च)
4.00 g (1½ tbsp) black stone flower (पत्थर के फूल / दगड़ फूल)
8.45 g (1 tbsp) Lucknowi fennel seeds (लखनऊवी सौंफ़) [Foeniculum vulgare dulce]
7.25 g (1½ tsp) fenugreek seeds (मेथी दाना)
7.30 g (3 blades) mace (जावित्री के टुकड़े)
2.00 g (4) Indian bay leaves (तेज पत्ते)
6.54 g (5) star anise (चक्रफूल)
2.50 g (½) nutmeg (जायफल)
11.55 g (2) cinnamon sticks (दालचीनी के टुकड़े)
6.30 g (5) black cardamom pods (बड़ी इलायची)
9.00 g (1½ tbsp) green cardamom pods (छोटी इलायची)
21.25 g (2½ tbsp) cumin seeds (जीरा)
12.00 g (1½ tbsp) black cumin seeds (शाही जीरा / काला जीरा) [Elwendia persica]
7.25 g (1½ tbsp) whole coriander seeds (साबुत धनिया)
9.75 g (1½ tbsp) cloves (लौंग)
15.00 g (1½ tbsp) black peppercorns (काली मिर्च)
4.00 g (1½ tbsp) black stone flower (पत्थर के फूल / दगड़ फूल)
8.45 g (1 tbsp) Lucknowi fennel seeds (लखनऊवी सौंफ़) [Foeniculum vulgare dulce]
7.25 g (1½ tsp) fenugreek seeds (मेथी दाना)
7.30 g (3 blades) mace (जावित्री के टुकड़े)
2.00 g (4) Indian bay leaves (तेज पत्ते)
Method
Heat a heavy, dry frying pan over a low-medium heat and slowly roast each spice individually until it releases its aroma and is hot to touch Transfer to a large plate and leave to cool.
When cool, grind the roasted spices (in batches) to a fine powder in a spice grinder. Sift the ground spices to remove any large, coarse pieces, and grind those again. Mix the resulting powder together well.
Store in an airtight glass jar for up to 6-8 weeks and away from light.
Punjabi Garam Masala from Yatra: A Culinary Journey Across India
Punjabi Garam Masala from Yatra: A Culinary Journey Across India
