Indian seasoning Garam Masala: composition and application. Garam masala: what is it and what does the most complex and healthy Indian seasoning consist of? Use in cooking

What kind of seasoning is garam masala? Garam masala is not a spicy condiment. "Garam" means "hot" and "masala" means "spice mixture". “Hot” and “spicy” are rather concepts from Ayurveda, where it is believed that plants and herbs can have both “warming” and “cooling” properties for the body.

This seasoning is especially common in northern India. It is added mainly at the final stage of cooking, after the fire has already been turned off. There is no one recipe for garam masala. Every Indian cook who uses garam masala has his own. Some recipes include up to 20 different ingredients.

Chef: Rick Stein

• 1 tbsp. l. black pepper
• 2 tbsp. l. cumin seeds (cumin)
• 2 tbsp. l. coriander seeds
• 2 tsp. cardamom seeds
• 4 tsp. clove bud
• 1 cinnamon stick 7cm
• 1 nutmeg
• grater
• pan
• coffee grinder or food processor

Cooking method:

1. Fry all the spices except the nutmeg in a frying pan (without oil) over medium heat for a few minutes until fragrant.
2. Cool.
3. Grate the nutmeg on a fine grater and add to the fried spices.
4. Grind into powder in a coffee grinder or food processor.
5. Store in a closed container away from sunlight for no more than one month.

What is included in garam masala?

Regardless of how many and what quantity of spices you choose (if you want to create your own garam masala recipe), it must contain black pepper, which “warms” the body. But garam masala should never contain chili pepper or turmeric. (I was so glad to read this. When I first prepared this seasoning, I didn’t like the color at all. As a lover of experiments, I immediately wanted to add turmeric for brightness. But, fortunately, I learned that this cannot be done. )

The next component of garam masala seasoning is cardamom. It is easy to detect the aroma of lemon and eucalyptus in its seeds. Which of these two smells will dominate depends on the country where the plant grows.

Cardamom goes very well with coriander seeds in dishes. Both spices have a lemon component in their scent. Perhaps this relationship determined their proximity in the garam masala recipe.

Cinnamon is the rolled bark of the cinnamon tree. This is the only spice that I buy not only in its whole form, but also in ground form, since at home it is not always possible to grind it to a powder.

In Indian cuisine in general, cloves are very often used in preparing dishes with rice and meat. You need to use it very carefully in ground form, as its tart aroma can easily “drown out” all the others.

Before adding grated nutmeg to garam masala seasoning, be sure to check its suitability. How to do this? When you cut the nut in half with a knife, it should be buttery and moist. If the nut crumbles when you cut it, but the inside is dry, then it is an old nut whose best time is long past.

Cumin (jeera) is one of the main components of garam masala. Cumin, like black pepper, is a “warming” spice.

The basic principle of preparing garam masala seasoning is as follows: fry the spices (without adding oil), cool, grind into powder. I do not recommend purchasing this or any other pre-made spice blend. Firstly, the purchased version is almost always a pitiful imitation of something freshly made, since spices in ground form do not retain their aroma for long.

Secondly, when they are fried, they truly “unlock” their aroma, spreading it in the kitchen and throughout the house. Especially in winter, the smell alone has a warming effect on me. I don't see the point in depriving myself of this pleasure.

This garam masala recipe is taken from the book Rick Stein's India by the famous English chef and restaurateur Rick Stein (sometimes referred to as Rick Stein). Last summer, a series of BBC documentaries aired in which Rick Stein traveled across India in search of the best curry sauce. This series was a great success, as was the book that was released based on it, which I couldn’t resist getting. Garam masala seasoning has a special place in this book, as this mixture is one of the main components of many of its recipes.

It must be said that Indian cuisine is very popular in London. I continue to be amazed by the openness of the British to learning and accepting the cultures of other countries, including their cuisine. Arriving at an Indian restaurant, my husband and I were surprised to find a menu with a hundred names of dishes that we were clearly not told. In parentheses, as often happens, it was not explained what is included in the dishes. However, most of the visitors were English. That is, they, unlike us, knew exactly what to order from this list. We had to order “blindly”. But now I also have a favorite Indian restaurant. The composition of the dishes is indicated in the Al Mirage menu. It doesn't look very remarkable, but the food I've ordered there has never disappointed me.

Garam Masala Burger for Barack Obama

One of the popular garam masala recipes that I know of is nine-year-old Shreya Patel's veggie burger recipe. Why is he so famous? Last summer, thanks to this recipe, little Shreya got the opportunity to meet Barack Obama at the White House.

Shreya was one of the 55 little chefs who got this opportunity. Michelle Obama organized a competition for healthy lunches that are not only tasty, but also easy to prepare and affordable. As a prize, the winners received an invitation to the White House for the State Children's Dinner.

Actually a very good idea. The burger doesn't have to be vegetarian. Garam masala added to a beef burger patty will give the dish a special spice.

For some, walking along the spice racks in the supermarket is the same pleasure as visiting a pastry shop for a sweet tooth. Every cuisine has its own unique spice blends, be it the sweet and savory Jamaican jerk or the intoxicating Garam Masala.

We usually tend to buy spices intuitively. We decide to buy after feeling the intoxicating spicy aroma or, for example, a ready-made mixture for meat dishes, relying on the “taste” of the manufacturer. Gradually, the kitchen cabinet is filled with fragrant bags and fancy jars, which are all just waiting for their “finest hour”, and in the process of preparing dishes it is quite difficult to navigate this abundance.

Garam masala is a universal seasoning, for which it is especially appreciated not only by residents of Hindustan, but also far beyond its borders. Garam masala, literally translated as “warm mixture,” is one of the most famous Indian spice mixtures, which is widely used in the practice of preparing healing Ayurvedic dishes.

Making Garam Masala yourself

Residents of India prefer not to buy ground spices, as they quickly lose their aroma and taste, so the whole ingredients should be heated in a frying pan. It is necessary to heat just until the seasoning begins to emit a strong aroma and slightly changes color. Afterwards, you need to grind the spices one by one in a mill or mortar, mix all the ingredients of the masala and transfer everything into a suitable jar.

This aromatic mix brings incredible warmth to many Indian and non-Indian recipes. Every cooking enthusiast knows the exact combination of ingredients by heart, but each cook will have his own proportions.

Ingredients:

• 2 tbsp. l. coriander beans;
• 1 tbsp. l. cumin beans;
• 1 tbsp. l. black pepper beans;
• 1 tbsp. l. cinnamon (ground);
• 20 cardamom pods;
• 0.5 tbsp. l. fennel seeds;
• 6 tbsp. l. carnations;
• 4 leaves (dry) bay leaves.

7 affordable and unforgettably delicious recipes with Garam Masala

Alu jacket

Aloo is the most popular variation of the Indian sweater. These vegetable balls, which are as easy to prepare as possible, will appeal to everyone without exception.

P.S. Do not pour sauce over the koftas in advance to maintain their integrity and crispiness.

Ingredients for 4 servings:

• Potatoes - 4 pieces
• Salt to taste
• Ground black pepper to taste
• Chickpea flour - 1 cup
• Tomatoes - 1 kg
• Cumin (jeera) - 1 teaspoon
• Turmeric - 1 teaspoon
• Garam masala - 1 teaspoon
• Zucchini - 1 piece
• Vegetable oil - 300 ml
• Cauliflower - 1 piece
• Ground red pepper - 1 teaspoon
• Cilantro - 1 bunch
• Ginger root - 1 piece

How to cook:

1. Heat the cumin for 3-4 minutes in a dry frying pan, then pour it into a pan with preheated 1 tbsp. l. oils

2. Add chopped ginger (2 centimeters from the root) and turmeric, stir quickly and pour in the chopped tomato pulp. Simmer over medium heat for 20 minutes, stirring occasionally, then remove from heat and keep hot until serving.

3. Peel the potatoes and zucchini, grate them on a coarse grater, chop the cabbage and mix.

4. Add chickpea flour, garam masala and half the chopped cilantro to the vegetables, season with salt and pepper, stir.

5. Make balls from the resulting mass. Deep fry them in oil heated to 180°C until golden brown.

6. Place the fried balls on a paper towel to absorb excess fat, then pour in tomato sauce and serve immediately, sprinkled with the remaining herbs.

Creamy tomato chicken curry

Curry is more than just aromatic spice powder. In India, curry is a dish served with sauce or gravy, which is prepared from absolutely any ingredients.

Ingredients for 4 servings:

• Garam masala - 1 tablespoon
• Ground cinnamon - 1/2 teaspoon
• Ground ginger - 1.5 teaspoons
• Cayenne pepper - 1/4 teaspoon
• Butter - 3 tablespoons
• Onion - 1 head
• Finely chopped garlic - 2 teaspoons
• Tomato paste -1 tablespoon
• Tomato sauce - 420 g
• Canned tomatoes in pieces - 400 g
• Grilled chicken - 1 piece
• Frozen green peas - 300 g
• Cream 40% - 0.3 cups

How to cook:

1. In a small bowl, combine garam masala, ginger, cinnamon and cayenne pepper.

2. Cut the chicken into small pieces.

3. For the sauce, melt the butter in a large skillet over medium heat. Add finely chopped onion and fry, stirring, for 5 minutes until golden brown. Add chopped garlic, tomato paste and spice mixture. Fry for a minute, stirring, until fragrant. Then add tomato sauce and tomatoes and stir.

4. Add chicken, stir and bring to a boil. Turn the heat to low and cook uncovered for 10 minutes, until the chicken is thoroughly heated, stirring occasionally. Then transfer the chicken to a serving bowl, cover with foil and keep warm.

5. Add peas and cream to the pan, stir and heat well, without bringing to a boil.

6. Pour sauce over chicken.

Palak paneer

The harmonious combination of cream and a bouquet of the best Indian spices will literally allow you to take a real trip to India without leaving the kitchen.

Ingredients for 4 servings:

• Spinach - 200 g
• Chili pepper - 1 piece
• Water - 3 tablespoons
• Fresh ginger - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1/2 teaspoon
• Ground cumin (jeera) - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Cream - 100 ml
• Ghee - 1 tablespoon
• Paneer - 250 g
• Salt - 1 teaspoon
• Garam masala

How to cook:

1. Steam the spinach for 5 minutes until the leaves are soft. Grind the leaves in a blender until smooth. Set aside and rinse blender.

2. Grind ginger and chili in a blender with the addition of cold water. Add coriander, paprika, cumin, turmeric. Beat until smooth.

3. Heat ghee in a saucepan over moderate heat. Add the spice paste to the hot oil and fry for 2-3 minutes until it starts to stick to the bottom and a distinct aroma emerges. Carefully add spinach puree and mix with spices. Cook over high heat for 3-4 minutes.

4. Cut the cheese into cubes of approximately 1 cm (or break into pieces with your hands).

5. Add cream, cheese cubes, garam masala and salt. Cook for another 5 minutes and serve hot with rice or hot bread.

Tikka masala

This dish, served with naan flatbreads, occupies approximately the same place in Indian cuisine as in Ukrainian borscht - one might say, the leader. Most of the ingredients are traditionally spices, but the recipe itself is simply simple to prepare and requires simple steps in the “automatic” mode.

Ingredients for 6 servings:

• Sunflower oil – 3 tablespoons
• Cumin - 1 teaspoon
• Bay leaf - 1 piece
• Black cardamom seeds - 2 pieces
• Green cardamom seeds - 3 pieces
• Cinnamon - 1 piece
• Cloves - 3 pieces
• Onions - 4 heads
• Tomatoes - 4 pieces
• Ground coriander - 2 teaspoons
• Finely chopped garlic - 4 cloves
• Ground chili pepper - 1 tablespoon
• Turmeric - on the tip of a knife
• Chicken fillet - 1 piece
• Green pepper - 1 piece
• Cream 33% - 1/4 cup
• Garam masala - 1 teaspoon
• Lemon juice - 1 teaspoon

How to cook:

1. Cut the chicken fillet into small pieces (from 500 grams you should get about ten identical pieces). Place in a mold lightly greased with sunflower oil, mix lightly and place in the oven preheated to 180 degrees for fifteen to twenty minutes.

2. Heat a little oil in a deep frying pan, add cumin, bay leaf, black and green cardamom, cloves and cinnamon. Fry for a couple of minutes until fragrant. Add four chopped onions, stir and fry a little too.

3. Cut four tomatoes into small cubes and chop the garlic. Add the tomatoes and garlic to the pan and cook, stirring, for a few minutes until the tomatoes release their juices and become soft. Sprinkle with coriander, chilli and turmeric.

4. Remove the finished pieces of chicken fillet from the oven and also add to the pan. Stir and cook everything together for a couple more minutes. At this stage, the heat can be slightly reduced so that the vegetables and meat are not fried, but stewed.

5. Peel the green pepper from seeds and membranes and cut into small cubes, add to the frying pan with the vegetables and chicken, mix everything thoroughly and simmer for five minutes, stirring constantly and not allowing the meat and vegetables to stick to the bottom.

6. Carefully pour the cream into the frying pan (it should be quite fat, at least 30%; regular cream will immediately curdle under the influence of high temperature).

7. Add garam masala - an Indian spice mixture that usually includes hot pepper, garlic, ginger, onion and other spices. Mix everything carefully and leave on the fire for another couple of minutes.

8. Remove the resulting thick and aromatic tikka masala sauce from the heat and let stand for one or two minutes. Then remove the cinnamon stick and bay leaf from the pan and serve immediately while hot.

Baigan bharta

This dish is often compared to domestic eggplant caviar, but oriental spices make baigan bharta a completely different appetizer with its own special exotic twist.

Ingredients for 4 servings:

Basic

• Eggplants - 2 pieces
• Sunflower oil - 1 tablespoon
• Lemon juice - 2 tablespoons
• Sugar to taste
• Fresh cilantro to taste

Masala

• Tomatoes - 200 grams
• Onion - 1 piece
• Zira - 1/4 teaspoon
• Ginger garlic paste
• Ginger root - 10 grams
• Garlic - 2 cloves

Ground spice mixture

• Garam masala - 1/2 teaspoon
• Zira - 1/4 teaspoon Sweet paprika - ? tsp
• Coriander - 1/2 teaspoon

How to cook:

1. Bake the eggplants, remove the skin and finely chop. Finely chop the onion and tomatoes, prepare all the spices, separating a portion of cumin from the rest. Grind the ginger with garlic until mushy.

2. Prepare the masala: heat the oil over medium heat in a frying pan, add cumin, add onion, sauté until golden brown and fragrant.

3. Add ginger-garlic mixture and heat through.

4. Add tomatoes and other spices, simmer until the tomatoes are ready, stirring

5. Place the eggplants and simmer over low heat for 10-15 minutes. Season with salt, lemon juice and a pinch of sugar.

6. Cool completely and serve with fresh cilantro.

Sausages in curry sauce

Yes, yes, sausages! Despite the fact that previous dishes had Indian roots, this, originally German, is also in our format today. Everything ingenious is always simple - the most important thing is what sauce it is served with.

Ingredients for 6 servings:

• Beef sausages - 9 pieces
• Butter - 20 g
• Vegetable oil - 1 tablespoon
• Garlic - 3 cloves
• Grated ginger - 2 teaspoons
• Onions - 2 heads
• Curry - 3 teaspoons
• Garam masala - 1 teaspoon
• Tomato paste - 2 teaspoons
• Wheat flour - 1 tablespoon
• Bay leaf - 2 pieces
• Chicken broth - 625 ml

How to cook:

1. Place the sausages in a saucepan, cover with cold water and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and leave to cool. Cut into 2 cm pieces.

2. Heat vegetable oil in a frying pan over high heat and fry the sausages for 2-3 minutes until golden brown. Transfer to paper towel.

3. In the same frying pan, melt the butter, add ginger, chopped garlic and onion. Fry over medium heat for 5 minutes until the onion is soft. Add curry and garam masala and cook for 1 minute, then add tomato paste, cook for 1 minute. Add flour, stir and gradually pour in broth. Bring to a boil, add bay leaves and sausages and cook over low heat for 15 minutes. Sprinkle with spices and serve with mashed potatoes.

Chocolate tea latte

A magical combination of cocoa and spicy garam masala. The unforgettable combination of all ingredients not only gives the drink an unforgettable taste, bright and rich aroma, but also incredibly invigorates!

Ingredients:

• Assam tea - 2 teaspoons
• Cocoa powder - 2 teaspoons
• Sugar - 2 teaspoons
• Milk - 150 ml
• Water - 150 ml
• Garam masala - 1/2 teaspoon

How to cook:

1. Brew tea in boiling water, leave for 5 minutes.

2. Boil milk, add cocoa powder, sugar and garam masala, cook for 2-3 minutes.

3. Strain the tea.

4. Combine tea and spiced chocolate milk. Drink hot

Garam masala is a legendary Indian spice mixture, its name translated from Hindi as “hot mixture”. Like all spices, it is especially loved in Asian cuisine. However, the fashion for oriental cuisine is widespread today, so garam masala can be found among French, Russian, and American housewives.

Spices that must be included in the garam masala mixture are: black pepper, cloves, brown and green cardamom, nutmeg, turmeric, cumin and cinnamon. The remaining ingredients can be added at the discretion of the cook, and in India they prefer not to buy this seasoning, but to cook it.

For garam masala, it is advisable to take whole spices, not ground ones, and fry them over low heat in a frying pan with a thick bottom, stirring constantly, like seeds, for about ten minutes. As soon as the spices give off a breathtaking aroma and their color turns brown, turn off the heat, cool the spices and grind them in a coffee grinder.

Homemade garam masala is used immediately, and the leftovers are stored in glass jars with lids, but not longer than 3 months. Sometimes the spices are toasted by adding a little coconut milk or vinegar (to make a paste), garlic, ginger, anise and chili pepper (to make a spicier mixture). There is no single recipe for garam masala: all variations have an equal right to exist. Today, this seasoning is widely used in cooking. Garam masala goes well with pilaf and poultry dishes.

Description of the garam masala spice mixture. How many calories are in the product, what useful components are included in its composition. Can seasoning harm the body? Which dish recipes are complemented best by a mix of spices?

Contents of the article:

Masalas are well-known spice mixtures originating from North India. When we say “masala,” we usually mean the “grade” of garam masala seasoning. This spicy mix traditionally contains black pepper, cloves, two types of cardamom - brown and green, nutmeg, turmeric, cumin and cinnamon. This is a classic composition, but at their discretion, cooks can supplement it with their own secret ingredients. There are several other varieties of masala, which also have a traditional set of ingredients, but, again, some changes are allowed. Chaat masala is the lifesaver of street food vendors in the East and is used in instant dishes. The mix includes mung bean powder, black pepper, ginger, asafoetida, salt, chili powder. Tandoori masala is a mixture of spices created for cooking in a tandoor, a special clay oven, it is created on the basis of garam masala, which is complemented by garlic, ginger and lemon juice. In this article we will talk about the most popular masala mix - garam masala.

Composition and calorie content of garam masala

Calorie content of garam masala is 379 kcal per 100 g of product, of which:

• Proteins - 15 g;
• Fats - 15 g;
• Carbohydrates - 45 g.

Interesting! Masala tea is a type of Indian strong tea with various spices, namely black pepper, cardamom, cinnamon, ginger, nutmeg, cloves.

Useful properties of garam masala

Let's look at the benefits of garam masala in detail:

1. Prevention of the development of inflammatory processes. Thanks to the content of cloves in the seasoning, which is famous for its bactericidal effect, garam masala is considered an excellent anti-inflammatory agent.
2. Improvement of the nervous system. Another positive property of cloves is its beneficial effect on the nervous system. This spice simultaneously relaxes and calms, helping to fight stress caused by one reason or another, and also tones - promotes concentration, improves memory, and puts you in a working mood.
3. Cleansing the body. Cumin, which is part of the seasoning, is famous for its ability to cleanse the body of toxins. It speeds up metabolism, promoting the rapid and effective absorption of beneficial components and the removal of harmful ones.
4. Beneficial effects on the cardiovascular system. Due to the black pepper content of garam masala, the seasoning is also beneficial for the cardiovascular system. This spice thins the blood, preventing the formation of blood clots. In addition, it normalizes blood pressure.
5. Prevention of cancer and early aging. Black pepper is also distinguished by a high level of antioxidants, which actively fight free radicals, thus promoting rejuvenation of the body and preventing the development of tumor processes.
6. Normalization of the gastrointestinal tract and the fight against its disorders. Another essential ingredient in garam masala is cardamom. This spice is primarily famous for its ability to improve the functioning of the digestive system, from eliminating bad breath to normalizing stool. It is noteworthy that the spice helps cope with both regular constipation and diarrhea.
7. Positive effect on potency. Cardamom is also a strong aphrodisiac, which gives a powerful surge of strength, stimulates sexual desire and improves the quality of potency.
8. Prevention of liver and kidney diseases. Thanks to the nutmeg contained in garam masala, regular use of the seasoning helps cleanse the liver and kidneys, which are primarily affected by adverse factors that harm the body, from poor diet to environmental pollution.
9. Prevention and treatment of diabetes mellitus. The benefits of another seasoning ingredient - turmeric - make its use absolutely necessary for people predisposed to diabetes. The spice effectively normalizes the amount of sugar in the blood and can not only prevent the development of the disease, but also alleviate the patient’s condition if the problem already exists.
10. Beneficial effect on women's health. And finally, another useful component of garam masala is cinnamon. This spice is famous for its beneficial effects on women's health. It helps make periods regular and less painful, and also reduces nervousness and irritability during premenstrual syndrome. In addition, cinnamon stimulates sexual desire and makes erogenous zones more sensitive.

Harm and contraindications to the use of garam masala

Please note that all strong spices, including garam masala, are contraindicated:

• Pregnant and lactating women;
• Young children;
• People suffering from acute diseases of the cardiovascular and digestive systems;
• Allergy sufferers;

Recipes with garam masala

In Russia, as well as Europe and the USA, the garam masala mixture is also quite popular today due to the widespread fashion for oriental cuisine. Of course, we do not add it everywhere; its use in masala recipes is limited to specialties of oriental cooking. And here are a few such recipes:

1. . Cut the chicken breast or thigh (0.5 kg) into portions and bake them in the oven for 15 minutes. Meanwhile, pour vegetable oil into a deep frying pan, heat it slightly and add cumin (1 teaspoon), bay leaf (1-2 pieces), cardamom seeds (5 pieces), cloves (3 pieces), cinnamon (1 stick), fry for a couple of minutes. Finely chop onion or red onion (4 medium-sized pieces), add to the spices and cook together for 5 minutes. Now add chopped tomatoes (4 pieces), garlic (4 cloves), simmer until the tomatoes are soft. Season the dish with a new portion of spices - ground chili pepper (1 level tablespoon), coriander (2 teaspoons) and turmeric (on the tip of a knife), simmer for another 2 minutes. Place the chicken fillet into the frying pan, add finely chopped bell pepper (1 piece) and simmer for 5 minutes. Pour cream with a fat content of at least 30% (50 ml) into the pan, add garam masala (1 teaspoon) and add lemon juice (1 teaspoon). Keep the dish on the fire for another 2-3 minutes and serve.
2. Indian lentil soup. Put water or any broth (1.2 liters) on the fire - preferably vegetable, add lentils (250 grams) into it. When the water boils, add garam masala (1 teaspoon) and salt to taste. In a frying pan in a small amount of oil (ideally ghee, but you can use any other oil), fry the spices - garam masala (2 teaspoons), turmeric (1 teaspoon), ground chili (1 teaspoon), grated ginger root ( 5-7 cm). Add finely chopped onion (2 pieces), garlic (4 cloves). After 3-5 minutes, place peeled and finely chopped tomatoes (1 piece) into the frying pan. Cook for 5-7 minutes and then add the roast to the soup. Cook until the lentils are ready, then let the soup brew a little, pour in cream (50 ml) - better thicker, serve after 5-10 minutes.
3. Indian salad with bananas and tomatoes. Peel the bananas (2 pieces) and cut them into cubes. Chop the tomatoes (2 pieces) into the same cubes. Mix the ingredients and sprinkle them with lemon juice (2 teaspoons). Add greens - chopped cilantro or parsley (a small bunch), garam masala and cumin (a pinch each) and powdered sugar (1 teaspoon). Mix everything well and serve immediately.
4. Meat samosas (Indian fried pies). Fry any minced meat (200 grams) until golden brown, add grated ginger root (5-10 cm), garlic (3 cloves), ground chili (3 grams), paprika (5 grams), turmeric (5 grams), cumin (1 tablespoon), garam masala (1 teaspoon). Cook for a couple of minutes and combine with chopped onion (1 piece), simmer for 3-5 minutes. Pour in natural yogurt (50-70 ml), chopped parsley (a small bunch), remove from heat after a couple of minutes. Roll out the dumpling dough (300 grams) very thin and cut into about 12 equal pieces. Wrap the filling in each plate; you can roll samosas like regular pies, but classically they have the shape of a triangle. Fry the pies in a frying pan for 3-5 minutes on each side.
5. Spicy chai latte. Boil water (150-200 ml), add tea leaves (2-3 teaspoons of black tea), leave for 5 minutes. Meanwhile, boil milk (150 ml), add cocoa (1-2 teaspoons) and garam masala (0.5 teaspoon). Pour the spiced milk into brewed tea, strain and drink hot, adding sugar or honey to taste.

If you like garam masala, we recommend learning how to prepare the spice mixture yourself. To do this, all the ingredients need to be purchased unground, mixed together and fried in a frying pan. As soon as the kitchen is filled with a mind-blowing aroma (about 10 minutes should pass), the seasoning is ready. All that remains is to cool it and grind it in a coffee grinder. It is best to store your homemade spicy mix in a tightly closed jar for no more than 3 months.

Ayurvedic cuisine especially honors the legendary blend of Indian spices. It is believed that by using it in one’s diet, a person, both physically and spiritually, burns away everything negative and harmful.

Translated from Hindi, “garam masala” means “hot mixture”. And there are at least three legends about the origin of the name. Some adhere to the prosaic version that the spicy seasoning causes a burning sensation in the mouth and is therefore called hot, while others are on the side of a slightly more romantic interpretation, which is that garam masala has a warming effect. The third version is even more romantic - supposedly a mix of spices kindles the fire of love. However, it cannot be called groundless, since the spices included in the seasoning actually tend to stimulate sexual desire.

By the way, in India, garam masala is often called the seasoning of love. In 2005, Bollywood even made a film named after the spice mix - “Garam Masala”. This is a story about a handsome womanizer who had an affair with four girls at once.

Tikka masala, a signature Indian dish prepared with seasoning, was at one time so popular among the British that Britain wanted to declare it a national treasure.

Watch the video about garam masala:

Garam masala- This is a whole set of Indian spices. The name translates from Hindi as “warm spice”. This additive is used in all national dishes, and its popularity in India is approximately equal to mayonnaise in the CIS countries.

The list of spices included in garam masala can vary greatly depending on the region of production. Basically, manufacturers prefer to add such spices:

• cinnamon;
• black pepper;
• nutmeg;
• cloves;
• cardamom.

The remaining ingredients depend on the imagination and desire of those who want to make garam masala. The set may also include turmeric, bay leaf, cumin, anise and chili pepper.

Garam masala is used not only as a separate spice, but also combined with many others. Seasoning gives dishes a special aroma and taste. You can feel this especially strongly in oriental dishes.

Garam masala tea is also very popular in India. Indians drink about four cups of this drink a day. It not only quenches thirst, but also allows you to escape from the heat.

You need to add garam masala spices wisely, as they are not suitable for every dish.. We will tell you how to use them correctly in cooking in the next section.

Use in cooking

The use of garam masala in cooking is quite extensive. Spices are used to prepare Korean dishes, as well as to add piquancy to meat. The seasoning goes especially well with chicken, pork and lamb. Many oriental dishes include this aromatic additive.

Housewives often cook rice with the addition of garam masala, which makes the dish taste similar to pilaf. You can also get a very tasty side dish of potatoes and meat if you add a little of these aromatic spices. Garam masala can be added to pasta or used in frying or baking vegetables..

Very often you can find recipes for preparing preparations for the winter that contain garam masala. Spices help give the preparations a special piquancy and give them a richer taste.

Indians have a wonderful tradition of drinking tea with spices. It is garam masala that is used to prepare this drink. Some gourmets even add this spice mixture to coffee or alcohol.

First courses can also include garam masala. The spice is especially often added to spicy soups to give them piquancy.

How to make garam masala at home?

You can prepare garam masala at home, so as not to look for seasoning in various stores. In addition, you can use any set of spices to prepare garam masala. This will help you adjust the seasoning to your taste and make it suitable for more dishes.

It is very important to know that you need to grind spices at the very end of the cooking process! At first they should be intact. Take any of the ingredients suggested above and fry them in a thick-bottomed pan until a characteristic aroma appears. After this, you need to cool the spices and then use a blender or coffee grinder. Using one of these kitchen gadgets, grind the ingredients to a fine powder, then pour them into a dry, airtight container.

Garam masala should be stored in a dark, dry place and added to dishes as needed. The seasoning has a shelf life of three months. After this, it begins to lose its aromatic properties.

What can be replaced?

Garam masala can be replaced with other seasonings if finding this set of spices in the store is quite problematic. There are a number of dishes for which only garam masala or similar seasonings can be suitable, so information on replacing this product will be very useful for you.

In order to replace garam masala, you need to mix spices such as turmeric, cumin and coriander in equal proportions. They should be stored in an airtight bag or closed jar and used as needed.

Benefits and harms

Garam masala can be beneficial or harmful depending on how often and in what proportions you use it.

The benefit of garam masala is that the seasoning helps remove waste and toxins from the body. Also, using tea with spices, you can cure various colds, as well as coughs and pain in the tonsils.

As for the harm, the seasoning can cause it in the event of a disease of the gastrointestinal tract, such as an ulcer or gastritis. Also make sure that you do not have an individual intolerance to the product, otherwise an allergic reaction may occur.

For children under eight years of age and pregnant women, the amount of garam masala consumed should be carefully monitored.