CKP Garam Masala
2014-10-24- Cuisine: Indian
- Course: Main Course
- Skill Level: Advanced
- Yield : 300 gms
- Servings : 7-8
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
CKP garam masala is used in various Maharashtrian dishes.
Chandraseniya Kayastha Prabhu (CKP), is an ethno-religious community of India. It is part of the broader Kayastha community. CKPs are today concentrated primarily in western Maharashtra, southern Gujarat, and Madhya Pradesh (Indore region). They played an important role in the establishment and administration of the Maratha Empire. Apart from for a very rich cultural history the CKPs have a very varied and enchanting culinary culture!
I usually premake this masala mix and keep it for ready use.
Ingredients
- Poppy seeds (khaskhas) 25 gms
- Cobra's saffron (Nagkesar/Nageshwar) 7 gms
- Coriander seeds 125 gms
- Caraway seeds (shah zeera) 5 gms
- Mace (javirti) 5 gms
- Sichuan pepper (Trifal) 25 gms
- Flennel seeds - 30 gms
- Cloves 7 gms
- Cinnamon- 5 gms
- Black peppercons - 8-10 gms
- Star anise 5 gms
- Nutmeg 1/2 piece
- Black cardamom 5 gms
Method
Step 1
Dry roast all ingredients separately till each one of them gives out aroma. Take care that you do not burn any of them otherwise your garam masala will end up tasting bitter.
Step 2
Cool, mix them and dry grind them all together to make a fine powder
Step 3
Store in an airtight container.
Trivia
Garam masala (from Hindi: गरम मसाला, garam (“hot”) and masala (a mixture of spices)) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content.
The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together. A typical Indian version of garam masala contains: turmeric, black and white peppercorns, cloves, cinnamon, black and white cumin seeds, black, brown, and green cardamom pods and several other aromatic spices
Source: Wikipedia
posted by Rajiv Shringarpure on December 4, 2016
hi ….is CKP masala and CKP garam masala two diff reciepe?
posted by Swati Sani on December 5, 2016
CKP masala and CKP garam masala are the same things.
posted by aradhana on October 15, 2016
i need to be perfect in preparing diwali sweets of ckp style colourful;kanavle could u pl email mw
posted by Vijay on September 14, 2016
Hi Swati,
Thanks for the recipe, i was preparing kolambi bhat in CKP style and was stuck at how to find CKP garam masala and here i found the recipe in quick time.
Thanks,
posted by Vrushali Kolgaonkar on July 10, 2016
Hi Swati…garam masala recipe really looks interesting…I would love to try making it home. Can you share the ingredients in tsp and tsp instead of grams.
Thanks in advance
posted by Swati Sani on July 10, 2016
1 Tsp = approx 5gms.
posted by Vrushali Kolgaonkar on July 25, 2016
Thanks Swati
posted by Vrushali Kolgaonkar on July 10, 2016
Hi Swati
Can you please give the masala ingredients measure in tsp and tsp ? Thanks
posted by ARADHANA SHRINGARPURE on November 20, 2015
I WANT TO LEARN CKP KANAVLE AND ANARSE WILL U BE ABLE TO SEND ME IN MY EMAIL ID
posted by Swati Sani on November 20, 2015
Keep an eye on this blog, it will be posted here whenever I make it.
posted by smita on October 7, 2015
Mala please gharkutachi bhajani praman ani kashi ksrayachi sangat ka
Thanks
posted by smita karkhanis on September 24, 2015
Thanks Swati for sharing CKP masala.will you pls share some ckp recipe.like “Ninava”.n fish curry masala.
Once again thank you very much.
posted by Swati Sani on September 25, 2015
I will surely do so. Thanks for stopping by.