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Homemade Garam Masala | Tips for Kitchen

  • on November 20, 2017
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Homemade Garam Masala and Ginger Garlic Paste

Prepare Garam Masala at your home with our easy Kitchen Tips.

Homemade Garam Masala Recipe | Ginger Garlic Paste | Spice Blend | How to make Masala Powders at Home In this video we will see how to make essential curry ingredients like ginger garlic paste, cumin seeds powder, cumin-fenugreek seeds powder, etc. All these powders could be bought in stores also, but those powders may have artificial preservatives and other chemicals. Let’s see how to prepare ginger garlic paste. Soak ginger for 30 minutes. Peel the skin, clean and cut ginger into pieces. Peel the skin of garlic cloves also. Separate the clove from the bunch, put it in a container and shake it. This will allow the peel to come off easier. Take equal quantities of ginger and garlic cloves. Put garlic cloves in a mixie jar. Also add ginger pieces. Here I took 1/4 kg ginger and 1/4 kg garlic cloves. Add 1 teaspoon salt, 1/2 teaspoon turmeric powder and grind it into a soft paste. The salt and turmeric powder added will make the paste last longer and keep it fresh. Store this paste in a glass jar. Don’t use plastic or metal containers. The paste could be used for up to 1 month in fridge and 10-15 days without it. We use groundnuts for upmas and chutneys. For gravy curries, groundnuts powder is also used sometimes. Frying the groundnuts beforehand would save some time. Heat a pan and fry the groundnuts till they give out a nice aroma and change colour. Cool them and store in an air tight container. Let’s fry coriander seeds now. Pre-heat a pan and fry coriander seeds. Fry them dryly without oil till they change colour. Cut off the stove. Powder a part of these seeds and store the rest in a container. The powder could be used for up to 1 month. Let’s see how to prepare cumin seeds powder. Fry cumin seeds first. Cumin seeds don’t take long to fry. Don’t powder cumin seed in large quantities. Powdering 1/2 cup cumin seeds would be enough. Fry cumin seeds till they change colour lightly. Cool it, powder and store in an air tight container. Let’s see how to prepare cumin-fenugreek seeds powder. Fry 2 teaspoons fenugreek seeds and 2 teaspoons cumin seeds. Take equal quantities of cumin seeds and fenugreek seeds. Cool it, powder and store in a container. Make this powder in very small quantities since we use very small portions in the curries. Let’s see how to prepare sesame seeds powder. Fry sesame seeds. Fry them dryly without oil. Cut off the stove. Powder a part of these seeds. Don’t run the mixie for a long time while powdering the sesame seeds or else the seeds will become a paste. Giving it a whirl would be enough. Store the rest in a container. Let’s see how to prepare garam masala powder. Take cardamom, cinnamon sticks, cloves, shahjeera in equal quantities, i.e., take 5 or 10 grams of each ingredient. 1/2 teaspoon pepper or more could be used according to the spiciness desired. Fry lightly for 1-2 minutes and powder it. Make this powder in very small quantities since we use very small portions. Let’s see how to prepare pepper powder. Powder the peppers and store in an air tight container. After putting the powders in containers, label them using markers on the top or on the side. Stickers also could be used to label them. Homemade Garam Masala Recipe | Ginger Garlic Paste | Spice Blend | How to make Masala Powders at Home.

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