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Kerala style garam masala recipe is one of the amazing aromatic spice mix powders that are prepared homemade with a mix of wonderful fragrant freshly roasted and ground cardamom, cinnamon, cloves, mace, fennel seeds, nutmeg, pepper and star anise. Garam masala is an easy to make spice blend which is used in most Indian dishes. It’s a combination of different spices and the recipe differs from region to region or from one family to another. Garam masala recipe is best when made fresh just before you begin cooking. It can also be stored for several months in airtight container in a cool, dark place.
Garam Masala Kootu
Kerala, a very gorgeous state in India and also popularly known as God’s own country is very famous for the exotic spices grown in the region.The Malabar Coast is the reservoir of most of these choices of spices and condiments. Usually in Kerala, the home made garam masala consists of fennel, cardamom, clove and cinnamon that are used for the regular curries while sometimes spices like black pepper, mace, nutmeg are added specially to prepare the exotic biryanis, chicken curry or egg roast which makes the dish totally unique with its flavours.
Every spice has its unique flavour and taste and blends amazing well when mixed together. Cardamom is popularly known as the queen of spices and can do wonders to the taste of any cuisine with its intrinsic flavouring ability. This spice emanates a strong aromatic flavour with a somewhat pungent flavour and can be used to flavour savoury and sweet dishes.
Cinnamon was considered more precious than gold and was related to ancient sacrifices and rituals.The Egyptians used cinnamon for the process of mummification of the Pharaohs.Cinnamon is used in especially in spicy cuisines of Kerala and other delicacies either in powdered forms or in small fragments. It is also used in all kinds of preparations from confection, curry, rice dishes, desserts, chocolates, ice-creams, bakery products and so on. Cinnamon has antioxidant property and is also used as a preservative. It has significant medicinal uses and helps in digestive ailments besides being an antiviral, antiseptic, and antifungal and a great blood purifier.
Cloves are one of the essential aromatic spices of Kerala. It has a hot and pungent flavour and used for flavouring various meat and bakery products. The cloves also have a sweet-hot mixed flavours and the aroma adds great taste to the food. Cloves form an essential ingredient of Keralite dishes. It is mainly used in culinary and medicinal purposes. Cloves have anti-microbial and anaesthetic properties in them.
Nutmeg is no exception. It is a cure for lungs, stomach, liver and a host of other ailments. Nutmeg also lends its fragrance to perfumes and a host of other items.
Kerala produces bigger-sized, best flavoured and aromatic pepper in India and also in the world. Interestingly the “Malabar Coast” literally means “Pepper Coast.” The finest quality Kerala’s pepper is grown along the low and high ranges of Kerala. Pepper is used as a stimulant and is used a carminative to treat digestive and gastric ailments.
Star anise is the dried, star shaped fruit and is one of the signature flavours of Chinese savoury cooking. The five-spice powder mix common in China contains star anise. It is used to flavour vegetables, meat, and to marinate meat. It is used as a condiment for flavouring curries, confectionaries, spirits, and for pickling.
Many cultures in India, Pakistan, Afghanistan, Iran and Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breathe freshener.
Making Masala powder
To prepare Kerala style fresh aromatic Garam Masala, firstly lightly dry roast all the ingredients over slow flame separately and cool it. Grind the spices mixed together until it becomes a fine powder. If you are doubtful about how to purchase the best spices buy spices in India online from leading marketplaces. Indian dishes are aromatic with it’s masala effect that differ in areas and culture , but the basic spices remains the same for the garam masala ingredients.