Years back I used to enjoy reading food columns in Times of India by Jiggs Kalra. One such column regarding different types of Indian masalas and pastes caught my eye and I then stated following his recipes with a little variation here and there. He wrote about three different types of garam masala. So here I go.
Garam Masala -1 Ingredients
200 gms /7 oz cumin seeds
60 gms / 2 oz coriander seeds
45 gms / 1 1/2 oz black cardamoms
35 gms / 1 1/4 oz black peppercorns
30 gms / green cardamoms
20 sticks cinnamon ( 1")
20 gms / 3/4 oz cloves
20 gms / 3/4 oz mace
15 gms / 1/2 oz bay leaves
30 gms / 1 oz ginger powder
Mr. Kalra's Method
Put all the ingredients in a mortar and pound with a pestle to make a fine powder. Sieve and store in a airtight container.
I dry roast all the ingredients and run through the dry grinder.
Its been more than a year and a half since I posted any thing new on my blog. Aarti, my daughter persuaded me to revive it and Isha Wakhle's phone call for the garam masala receipe brought me back to this post. Thanks Aarti and Isha. Meanwhile lots of things have happened at my end. Both Aarti and Reva have started blogging. Reva has her baking club with many enthusiastic members. Both of them have surpassed me in cooking and I feel its time for me to take a back seat. But occasionally I will also post something more of Indian cuisine. So folks, here I come with a bang, I hope.
Koshimbir is a very important item of a maharashtrian meal. It is served as a side dish . It is a healthy and not a very time consuming dish. Very little cooking involved hence can be made in a jiffy. There is a lot of varietyand to start with I shall post tomato kanda koshimbir and gajar tomato koshimbir. You can eat it with roti. Ingredients 3 medium size tomatoes finely chopped 1 medium size onion finely chopped 1 green chilly finely chopped 1 tbs of chopped green corrainder 1 heaped roasted peanut powder juice of 1/2 lemon. salt to taste. Sugar 1/2 tsp. Tadka of 1/2 tsp mustard and 1/4 tsp hing in 1tsp of oil is optional. Mix all the above ingredients and serve. Add salt just before serving in order to avoid a watery koshimbir.
Gajar Tomato Koshimbir Mix together all the following ingredients: 3 grated carrots 1 chopped tomatoes 1 chopped green chilly 1 tbs chopped corriander 1 heaped ground roasted peanut powder 1/2 tsp sugar juice of 1/2emon salt to taste Tadka of mustard and hing.
One small Katori of broken rice (tukda basmati will do or you can coarse grind it in the mixer)
1/2 litre milk
1 tsp powdered cardamom
2-3 strands of saffron
1 milkmaid tin
Chopped almonds, pistas for garnishing
Method: Pressure cook rice, milk, saffron and cardamom powder. Remove from the cooker and add milkmaid according to your taste. I usually use the entire tin. Garnish it with almonds and pistas. Chill and serve.
This is a very easy recipe of rice kheer and believe me it comes out really creamy.