Wednesday, 31 March 2021

Homemade Uttar Pradesh Garam Masala Powder

This is a very different kind of garam masala that I stumbled across an Indian Mangayar Malar magazine. When I say different, it is because of the spices used in this recipe prioritizing more on black peppercorn and black cardamom as two major ingredients. Furthermore, unusually, it has great amount of Mace or Jathipathiri in Tamil so this contribute to an authentic flavor and taste. This garam masala doesn't have any coriander seeds, and I find it to suit all non vegetarian dishes beautifully. Do give a try and leave your comment below. 

Homemade Uttar Pradesh Garam Masala Powder



INGREDIENTS: 

Black pepper - 100g
Black cardamom - 100g
Dry ginger - 50g
Biryani leaf/bay leaf - 25g
Mace (Jathipathiri) - 25g
Cinnamon - 20g
Cloves - 20g
Black Jeera - 10g


METHOD:

1. In a heated pan with low flame, dry roast all ingredients for 5 minutes. Allow them to cool before grinding into smooth powder. 

2.Transfer that into an air tight container, and keep refrigerated for longer life shelf. 


Thank you

Abby 


No comments:

Post a comment

Karuvepillai Idli Podi/ Curry Leaves Spice Powder

Karuvepillai Idli Podi/ Curry Leaves Spice Powder is a wonderful way to make use of curry leaves and enjoy the benefit that it offers. Curry...