1/2 teaspoon Garam Masala CKP

Garam Masala - CKP


India - Maharashtra
Makes:
Effort:
Sched:
DoAhead:  		 6oz
**
25 min
Yes		 A Masala from the Kayastha Prabhu (CKP) people of Maharashtria, on the central west coast of India - most used with meats, but also bean & lentil dishes (see Comments).

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1/2
1/3
1/2
1
1/2
1/2
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1
1/2
15
2/3
1
1/4
1
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t
t
T
T
t
T
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T
t

t

t

-- Toasted
Black Cumin seed (1)
Coriander seed
Poppy seed (2)
Fennel seeds
Black Cardamom (3)
Nag Kesar (4)
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Sichuan Peppercorns (5)  
Black peppercorns
Cloves
Cinnamon (6)
blade Mace
Nutmeg
Star Anise
Make:   -   (25 min)
  1. In a dry skillet, tava or rimmed comal, separately roast each of: Toasted items, turning almost continuously with a thin stainless turner. They are done when distinctly aromatic and darkening just a shade. Since this happens at different points for each it's important they be roasted separately. Pour them out on a plate and cool well.
  2. When cool, mix the roasted seeds with all the other ingredients and grind them very fine in a spice grinder. (a whirling blade coffee grinder works very well). Make sure to grind well enough that all the coriander husks are pulverized.
  3. package in an airtight jar. This recipe will 3/4 fill a 4 oz spice jar.
NOTES:

  1. Black Cumin Seeds:

      [Kala Jeera, Shahi Jeera, NOT Nigella, called Black Cumin in Bengal]   For details see our Cumin / Black Cumin page.

  2. Poppy Seed:

      In India, white poppy seed is generally used, but black will also work.

  3. Black Cardamom:

      This is much different in appearance and flavor. The pods are much larger and very dark in color. Measure is seeds only. For details, see our Cardamom page.

  4. Nag Kesar

      This is a spice used in Maharashtra, and hard to find anywhere else. It is not a strong spice, and most would not notice its absence if you don't have it. For details see our Spices page.

  5. Sichuan Peppercorns

      Fruits of a prickly ash tree, - nothing at all like black peppercorns. The Indian version (Tirfal) is larger but not as strong. Asian recipes always call for them to be lightly toasted before use, but to be legally imported into the USA they must already be lightly toasted, so I skip that step. For details see our Sichuan Pepper page.

  6. Cinnamon

      Use real cinnamon if at all possible. American "cinnamon" is actually cassia bark which is thick and hard. Real cinnamon can be found in markets selling Mexican herbs and spices - the bark is very thin. Real cinnamon originated in Ceylon (Sri Lanka), just south of Tamil Nadu, cassia came from Southeast Asia. For details see our Cinnamon / Cassia page.

  7. CKP:

      The Chandraseniya Kayastha Prabhu are a high order Hindu caste in Maharashtra, on the central west coast of India. They are roughly equivalent to the Brahmin castes and are authorized to perform Vedic rituals. They are non-vegetarian and, in general, considered "foodies".
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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