CKP Garam Masala2014-10-24
- 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.
- 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
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.
Cool, mix them and dry grind them all together to make a fine powder
Store in an airtight container.
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
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.