Skip to main content

Family Secrets



Garam Masala is the cornerstone of Punjabi cooking. It's a mixed spice that gets tossed into every curry, every lentil dish, pretty much every thing we cook at home. My family even tosses some on top of a toast. Not surprising then, that every Punjabi household has their own garam masala recipe. I still use my mum's - not her recipe but the actual spice mix. I bring a batch back with me every time I go home to use until the next trip.

Part of the reason I don't venture into making my own garam masala is because it was so hard to get my mum's recipe. But finally, after much guesswork and prodding to measure things just one time, we have the official Sareen family garam masala recipe.

Ingredients
100 grams cumin seeds (jeera)
50 grams coriander seeds (dhania)
20-25 nos. black peppercorns
8-10 nos. cloves
5 nos. black cardamom

Heat a pan. Switch the heat to medium, pop in the cumin seeds and roast, stirring continuously, until toasty and fragrant. You are only looking to lightly heat the seeds so take them off before they change color. Remove the cumin seeds from the pan and repeat the process with coriander seeds and then with the remaining three ingredients.

Wait 15-20 minutes for the spices to cool. Grind cloves and cardamom to a powder; then grind cumin, coriander and peppercorns separately. We aren't doing it at the same time because cloves and cardamom take longer to get to a fine powder and you don't want to grind the other three for that long.

Mix up both set of spices and that's it folks, the garam masala for every curry you ever need to make. A final word on how to use this. Never, ever add garam masala when you are cooking a dish. It's always sprinkled at the end, just before serving, to maximise the flavour impact.

Comments

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind.

Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food.

Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up.



The rules are simple really:

Make any vegetarian or vegan British dish (eggs are allowed in A…