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 kala jeera / shahi jeera (शाही जीरा / काला जीरा) [Elwendia persica]
6 g jeera (जीरा)
6 g laung (लौंग)
6 g tej patte (तेज पत्ते)
6 g badi elaichi ke beej (बड़ी इलायची के बीज)
6 g chhoti elaichi (छोटी इलायची)
6 g dalchini (दालचीनी)
6 g kali mirch (काली मिर्च)
3 g javitri (जावित्री)
3 g sonth (सोंठ)
1.5 g kesar (केसर)
6 g jeera (जीरा)
6 g laung (लौंग)
6 g tej patte (तेज पत्ते)
6 g badi elaichi ke beej (बड़ी इलायची के बीज)
6 g chhoti elaichi (छोटी इलायची)
6 g dalchini (दालचीनी)
6 g kali mirch (काली मिर्च)
3 g javitri (जावित्री)
3 g sonth (सोंठ)
1.5 g kesar (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) sabut dhaniya (साबुत धनिया)
6.25 g (8) badi elaichi (काली इलायची)
5 g chhoti elaichi (18) (छोटी इलायची)
5 g kali mirch (1¾ to 2 tsp) (काली मिर्च)
5 g laung (1 tbsp) (लौंग)
5 g dalchini (2¼ tsp, 7-inch sticks) (दालचीनी)
3.75 g (5 to 6) tej patte (तेज पत्ते)
2.5 g kabab chini (1 to 1¼ tsp) (कबाबचीनी) [Piper cubeba]
2.5 g kala nagkesar (काला नागकेसर) [Cinnamomum cassia]
2.5 g (2 to 3) javitri (जावित्री)
2.5 g (½ to ¾) jaiphal (जायफल)
6.25 g (8) badi elaichi (काली इलायची)
5 g chhoti elaichi (18) (छोटी इलायची)
5 g kali mirch (1¾ to 2 tsp) (काली मिर्च)
5 g laung (1 tbsp) (लौंग)
5 g dalchini (2¼ tsp, 7-inch sticks) (दालचीनी)
3.75 g (5 to 6) tej patte (तेज पत्ते)
2.5 g kabab chini (1 to 1¼ tsp) (कबाबचीनी) [Piper cubeba]
2.5 g kala nagkesar (काला नागकेसर) [Cinnamomum cassia]
2.5 g (2 to 3) javitri (जावित्री)
2.5 g (½ to ¾) jaiphal (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) sabut dhaniya (साबुत धनिया)
16.25 g (2 tbsp) jeera (जीरा)
2.32 g (1 tsp) laung (लौंग)
3.33 g (1 tsp) kali mirch (काली मिर्च)
7.91 g (6 pieces) chakraphool (चक्रफूल)
5.06 g (5 pieces) javitri (जावित्री)
2.80 g (½) jaiphal (जायफल)
12.30 g (2) dalchini ke tukde (दालचीनी के टुकड़े)
1.50 g (8) chhoti elaichi (छोटी इलायची)
3.00 g (4) badi elaichi (बड़ी इलायची)
16.25 g (2 tbsp) jeera (जीरा)
2.32 g (1 tsp) laung (लौंग)
3.33 g (1 tsp) kali mirch (काली मिर्च)
7.91 g (6 pieces) chakraphool (चक्रफूल)
5.06 g (5 pieces) javitri (जावित्री)
2.80 g (½) jaiphal (जायफल)
12.30 g (2) dalchini ke tukde (दालचीनी के टुकड़े)
1.50 g (8) chhoti elaichi (छोटी इलायची)
3.00 g (4) badi elaichi (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
