I wanted to make homemade garam masala powder since the day I started to make homemade podis.All these days I bought garam masala from shops and last week when I was browsing ammas cookbook saw this recipe and instantly tried it. Each one have their own version of garam masala powder and here is mine :) Have already started using it in curries and gravies, it is so flavourful and said to myself no more store bought ones hereafter :)
We had an eventful and kind of hectic weekend...We attended a friends marriage and then had to back by yesterday noon to attend mittus annual day and graduation ceremony.Spent the most beautiful evening yesterday.... Seeing the tiny tot perform at her annual day and graduating from playschool...the moments were priceless!! :)
1. Measure and make all the ingredients ready. Dry roast all the ingredients till golden brown or till nice aroma rises.You can also dry roast the ingredients separately, this way we can have control over burning.
2. Now separate the cardamom and remove the outer skin, combine with other ingrdients. Cool down completely then grind it to a fine powder, cool down and store in an airtight container.
Homemade podis are always flavourful and good as they are minus the preservatives and it gives a contentment of making it all by urself at home. :)
- Make sure you cool down completely after roasting else it will form lumps while grinding.
- You can grind it to a very fine powder or mild corase like what I'v done.
- Amma says slightly corase gives a nice flavour than the very fine one.
- I'v given the cup measures as I dont hve a proper gadget to measure in grams.
- For the above measurement, it yields 1 cup which is 250ml.