Homemade Garam Massala, Indian Spice Mix

When work, commitment, and pleasure all become one and you reach that deep well where passion lives, nothing is impossible. And now cooking and clicking is my passion and it does bring out the best in me. I always enjoyed helping my mom in the kitchen when I was young but the real cooking started only after marriage. It was then limited to simple Daal Tadka or Mutter Paratha using basic Indian spices. Later the experiments began –adding pav bhaji massala in rice; or making pasta sauce from scratch and even preparing my own chaat massala mix. Blending your own spice mix is pure bliss and I hereby declare-homemade is happiness.

Life is fast and we all tend to pick up readily available ingredients from the market which is fair enough. But let me tell you something once you make your own spice mix at home you will be little hesitant to buy from the stores. Reasons? oh they are many- ofcourse you can make any changes as per your taste or decide the consistency you want; and most importantly you will end up with pure, hygienic and fragrant spice blend- who doesn't wish that?

What is garam massala? No it is not curry powder. So Garam means Hot/Heat; Masala is Spice Mix. The composition of garam massala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than other. And that is why if you are particular about the final taste then homemade is the best option. The components of the mix are toasted and then ground together. Marwadi cuisine is impossible without garam masala be it in Aloo Pyaz Ki Subji or Stuffed Bhindi- you can never have enough of it.

For me this is one magic mix if used in right quantity can take your meal to the next level. Garam Massala is always added in the end as all the Indian curries and sauces are slow simmering ones and garam massala powder at the beginning would mute the flavours of the spaces. While there are dozens if not hundreds of recipes for garam massala but coriander seeds which give right texture and whole red chilies that provides heat are the 'must' ones. Personally I add star anise, cinnamon, cloves and cardamoms-all these spices have unique scents and when roasted releases great flavour. What else- next passion is all you need.

Ingredients:

1/2 cup whole coriander seeds/dhaniya

1/4 cup cumin seeds/jeera

8-10 green cardamoms/ilyachi

5 cloves/laung

2 whole cinmon sticks/daalchini

4 bay leaves/tej patta

4 dry red chiilies/sukhi lal mirch

1 teaspoon black peppercorns/kali mirch

5 black cardamoms/badi ilyachi

2 star anise/anshphal

Method:

In a heavy bottom pan dry roast all the ingredients separately on a low heat till aromatic.

Once cool, grind in the grinder.
Store in airtight containers.

Notes:

You can also add nutmeg/jaiphal in it.

Try to use whole spices, powdered ones will not bring real taste.

Make sure you roast on low heat, as they tend to burn very soon.

Make a small batch first and then adjust any ingredients as per your own taste.

Mixed Vegetables Kebabs

Some recipes you inherit from your family, some you experiment, some you search on net and some you learn from your friends. All my friends here in the UK are non vegetarians and when once a while when they serve some vegetarian dish that I don’t know of or never tried then I go bonkers. Last weekend it was the same situation, she served Vegetables Kebabs with tea and I knew I had to try this in my kitchen.

By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on swords were replaced by skewers. Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs- From the lanes of chandichawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Back in India you get very good vegetarian kebabs and thus I always chose to order kebabs for starters there. Here, if you are a vegetarian I am sure you will never be pleased by the kebabs; in fact I have tried few and I was disappointed every time. Finally I gave up and decided never ever to have kebabs here because you not only waste the money but there are chances that you will develop such a hatred for it that you will disown it forever- who wants to take that risk?

Almost like a year back, I prepared Daal Seekh Kebabs (lentils kebabs) and I mentioned how much I relished it. Oh! what’s better then the piping hot kebabs served with spicy chilli mint chutney? No more thoughts in my mind, I gathered all the energy and decided to prepare Mixed Vegetables Kebabs- thankfully the pantry was also loaded with veggies. So, there are no sure shot ingredients that you must add in- it’s you canvas, paint the way you want.

I won’t lie saying that these are quick easy kebabs-no they are not. You need lot of time and energy to chop vegetables finely, cook them over medium flame and then finally either grilling or frying  to the perfection. But once you gulp it in your mouth- every effort is worth it. And c'mon finally you are biting in the goodness of vegetables and I am sure you will thank me later for this recipe.

Ingredients:

1/4 cup Cabbage/patta gobi

4 medium carrorts/gajar

3/4 cup boiled green peas/mutter

1/4 cup oil

1 medium onion/pyaz

4 tablespoons Gram flour/besan

1 teaspoon cumin seeds/jeera

1 tablespoon grated ginger/adrak

1 tablespoon grated garlic/lehsun

4-5 green chillies

2 medium boiled mashed potatoes/aloo

1 cup washed spicnach/palak

1/4 cup corn kernels/makkai

Salt to taste

2 tablespoons chaat massala (recipe HERE)

1 teaspoon garam massala

1 tablespoon lime juice

2 tablespoon coriander leaves chopped

Method:

In a food processor, mince onion, cabbage, spinach, green chillies, peas, corn and carrots. Do not over mix, you need coarse mixture.

Heat 2 tablespoon of oil in a pan/kadai and add cumin seeds. Let it splutter.

Then mix in garlic, ginger and cook for 5 seconds.

Add all the minced vegetables and cook till water evaporates. Keep stirring.

Mix in potatoes, salt, chaat massala, garam massala and cook again till mixture comes together.

Add in gram flour, coriander leaves and lemon juice. Mix and let it cool.

Take some oil in your hand and make rounds/patties.

Heat the remaining oil in a kadai and shallow fry for a minute or two.

Serve hot with chutney of your choice.

Notes:

If you don’t have food processor then either grate all the vegetables or chop them finely. Boil peas and corn and mash.

You can also add beetroot, cauliflower, broccoli or beans.

For more authentic taste and texture deep fry them.

Prepare the mixture a night before and keep in the fridge. Fry and serve the next day.

Same kebabs can be made on skewers as well. If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Sending this to Made With Love Mondays