WOW! Thank you Sooo ,much. I am american looking to learn to cook the biryani I have been introduced to. I kept hearing Garam masala and did not know what it was> You have Definitely inspired me to cook! I will be l
ooking for more videos AND feel confident to ask for garam masala when i shop!
Great video ladies. i have a question on the different between powder garam masala
and the unblend garam masala. Are there any different if these spices are cook without the blending as i saw some of the chefs in you tube just put in the whole spices in their cooking. There are some spices like nutmeg is also introduced in the garam masala you tube video and im pretty confused now as what is the real and what's not. many many tthankks
@hackwire : Well, there are a lot of folks who have different convictions and even more recipes! Having said that we will give you our opinion - we feel roasting the whole spices brings out the flavors and then last longer (hence the store bought ones are sold like that.
Whole spices when added to the cooking are more flavorful and yet can be an eye sore - so once the dish is cooked - take them out and discard them - they are difficult to consume.
India is big, and so there are more than one methods of doing things, also with Ghee there are several methods to get it. At some you have to get rid of the foam in others you let it in. Also there are several recipes for curry powder - the same with Garam Masala. You CAN'T say "this is the right method to do it" cause there is none, it's up to you which you prefer, or which "Indian way" is yours.
But I'd would say nutmeg isn't the most traditional ingredient. :)
If you only have one grinder for both spices and coffee, throw in a little bread after doing spices and whirl. Bread will pick up and remove the spice flavors so you are cleaning out the oils.
Hi ladies, another great video! Just wondered about replacing the black cardamoms (I only have green!), am I right in saying I should use 2-3 green pods instead of the 12 black ones? Also, do you take out the seeds of the green pods too after roasting and before grinding?
We said replace 2-3 green cardamoms with 1 black one. Black Cardamom is very important but if you don't have it...you don't have it. It will alter the taste but absolutely do-able.
Regarding the skin - remove the skin just like you'd do to the black cardamom.
Hi Anuja and Hetal, I just made this garam masala. The smell was so good, I immediately made an instant chickpea curry. OMG!! this masala made my curry taste from good to awesome!!! I will never use that weird tasting store bought garam masala again. Thank you ladies!!!!!
Ladies, I love this video. Absolutely fantastic. I will definently make the Garam Masala. If not for cooking than it will sure make the kitchen smell wonderful. Buenos Suerte'.
A friend of ours brought some from India recently. What are the names of some of your recipes that have this ingredient in it? I tried the recipe on the package and my husband looked at it and went out and bought a pizza. We do love ethnic foods, so I was surprised at this. I'm sure you two have some kind of fabulous recipes that call for garam masala!
@cooksalot1 I have tried several types of recipe for homemade garam masala (some of them almost 20 ingredients) and honestly it just never tastes as good as a store brand from India. It's either too peppery, or too strong in corriander. I just doesn't have that flavor..
somewhere lost in a move I have a curry powder recipe I picked up years ago that I just loved to use. But it's been missing for the last 2 moves. So I'm game in giving it a try since I live in a place where I can't find this and have to mail order it. When I go back to Oregon to visit I'll go by Penzey's and stock up on my spices so I'm not stuck with what they have here. Penzey's just loves it when they see me walk into the store. LOL!
Yeah I've tried curry powders too without success.
I've tried south indian garam masala with like 20 ingredients and it was awful.
But when you get that packaged product from india.. I dont know.. it just has that flavor.
I got this Madras curry powder from India in a tin can. That stuff was good but I don't cook with it often.
A lot of people in the restaurant scene say that they don't use garam masala at all. They mix the powders individually at the time of making the dish.. who knows..
I once worked with a gal that mixed when she cooked also. She said each dish called for it's own flavors that a one type fits all didn't work for her. That's why I love watching these videos it's not just toss in some curry paste and you're done. So far I've loved the recipes I've tried.
Should be okay, but it might be too big, unless you have a smaller jar (some blenders come with multiple sizes of jars). I use the mini Cuisinart food processor to do grind my masalas. I pulse it initially and then use the slower speed to do it.
im glad theres no nutmeg in it i think it ruins it
doh1959 1 month ago
What if i can't get them in seeds? i have every spice but they are in powder :(
ChichoAgv 2 months ago
Garam Masala has no cinnamon!
1983Aramis 4 months ago
Thank you so much for your video, I liked how you explained black cardamom seed shell and how to remove it. You guys are great!
Najma202 7 months ago
WOW! Thank you Sooo ,much. I am american looking to learn to cook the biryani I have been introduced to. I kept hearing Garam masala and did not know what it was> You have Definitely inspired me to cook! I will be l
ooking for more videos AND feel confident to ask for garam masala when i shop!
kweinaqila 8 months ago
girls girls girls ,,put it all in the microwave its so much better ,,nothing burns everything gets cooked evenly ,,simple
simpleearthling 8 months ago
dear madam
can we have the ingredian of how to make curry powders
hellomello110 9 months ago
@hellomello110 : We have one releasing soon - stay tuned :)
ShowMeTheCurry 9 months ago
Thanks very much for posting this! I am just starting trying to Indian food - so this video was a big help for me!
All the best from Germany,
Linus
Linus107 1 year ago
This has been flagged as spam show
Meet hot sexy girls ** rockmycity.info **
MrRoycedayskhj 1 year ago
Great video ladies. i have a question on the different between powder garam masala
and the unblend garam masala. Are there any different if these spices are cook without the blending as i saw some of the chefs in you tube just put in the whole spices in their cooking. There are some spices like nutmeg is also introduced in the garam masala you tube video and im pretty confused now as what is the real and what's not. many many tthankks
hackwire 1 year ago 2
@hackwire : Well, there are a lot of folks who have different convictions and even more recipes! Having said that we will give you our opinion - we feel roasting the whole spices brings out the flavors and then last longer (hence the store bought ones are sold like that.
Whole spices when added to the cooking are more flavorful and yet can be an eye sore - so once the dish is cooked - take them out and discard them - they are difficult to consume.
We add a bit of both :) whole and ground
ShowMeTheCurry 1 year ago
@hackwire
dommage il manque la traduction en français.
arabesque70 1 year ago
@hackwire
India is big, and so there are more than one methods of doing things, also with Ghee there are several methods to get it. At some you have to get rid of the foam in others you let it in. Also there are several recipes for curry powder - the same with Garam Masala. You CAN'T say "this is the right method to do it" cause there is none, it's up to you which you prefer, or which "Indian way" is yours.
But I'd would say nutmeg isn't the most traditional ingredient. :)
9snaker 1 week ago
Indian food / people RULE!
americanGTA 1 year ago
Add Bay leaves to this garam masala. It's a must!
Otternase420 1 year ago
Excellent show with two beautiful hosts.
zskyhawk 1 year ago
just getting into indian cooking and this was very helpful.
dihi548 1 year ago
gr8888888
Daimond222 1 year ago
If you only have one grinder for both spices and coffee, throw in a little bread after doing spices and whirl. Bread will pick up and remove the spice flavors so you are cleaning out the oils.
jbirsner 1 year ago 3
@jbirsner: what an excellent tip! Thanks for
sharing :)
ShowMeTheCurry 1 year ago
Hi ladies, another great video! Just wondered about replacing the black cardamoms (I only have green!), am I right in saying I should use 2-3 green pods instead of the 12 black ones? Also, do you take out the seeds of the green pods too after roasting and before grinding?
cbathgate66 2 years ago
We said replace 2-3 green cardamoms with 1 black one. Black Cardamom is very important but if you don't have it...you don't have it. It will alter the taste but absolutely do-able.
Regarding the skin - remove the skin just like you'd do to the black cardamom.
ShowMeTheCurry 2 years ago
Hi Anuja and Hetal, I just made this garam masala. The smell was so good, I immediately made an instant chickpea curry. OMG!! this masala made my curry taste from good to awesome!!! I will never use that weird tasting store bought garam masala again. Thank you ladies!!!!!
sanitjay 2 years ago
Great! Almost always an ingredient in my curries!
pmichael73 2 years ago
awesome video.. are you two room mates or do you just like to cook together?
arizonachristian 2 years ago
We are friends and neighbors!
:)
ShowMeTheCurry 2 years ago
I am someone who doesn't like buying powders and stuff and prefer making fresh masala. This is absolutely wonderful!
nirmalni 2 years ago
Ladies, I love this video. Absolutely fantastic. I will definently make the Garam Masala. If not for cooking than it will sure make the kitchen smell wonderful. Buenos Suerte'.
TheBluePepper 2 years ago 6
A friend of ours brought some from India recently. What are the names of some of your recipes that have this ingredient in it? I tried the recipe on the package and my husband looked at it and went out and bought a pizza. We do love ethnic foods, so I was surprised at this. I'm sure you two have some kind of fabulous recipes that call for garam masala!
indigolady52 2 years ago
Comment removed
nirmalni 2 years ago
anuja looks like the mom frm wizards of waverly place
hahaa
xmariiaaax 2 years ago
She is
For Real!!
sillykhantvshow 2 years ago
A question about cardamom...
can you explain in general terms the difference between black and green cardamom, and when each is used?
Great video. I'd like to see more on spice mixes....rasam...sambar...etc.
TooLooseLeTrek 2 years ago
whhaaaattt Hetals ALWAYS on the right..strange
tally24th 2 years ago
lol "for me it would last a month, and for you it would last 2 months".
TakeSomeAdvice 2 years ago
you both have beautiful smiles!
infectious!
:D
p4kiprincess 2 years ago 12
The one time I really wish youtube was smell-o-vision!
Another great video! You girls are wonderful!
carlingnugent 2 years ago 4
Ho Yeah, no need to order some Garam Masala spice now. I can just make it. mmmmmm
cooksalot1 2 years ago 2
@cooksalot1 I have tried several types of recipe for homemade garam masala (some of them almost 20 ingredients) and honestly it just never tastes as good as a store brand from India. It's either too peppery, or too strong in corriander. I just doesn't have that flavor..
Maybe this one is good.. worth a try..
TakeSomeAdvice 2 years ago
somewhere lost in a move I have a curry powder recipe I picked up years ago that I just loved to use. But it's been missing for the last 2 moves. So I'm game in giving it a try since I live in a place where I can't find this and have to mail order it. When I go back to Oregon to visit I'll go by Penzey's and stock up on my spices so I'm not stuck with what they have here. Penzey's just loves it when they see me walk into the store. LOL!
cooksalot1 2 years ago
Yeah I've tried curry powders too without success.
I've tried south indian garam masala with like 20 ingredients and it was awful.
But when you get that packaged product from india.. I dont know.. it just has that flavor.
I got this Madras curry powder from India in a tin can. That stuff was good but I don't cook with it often.
A lot of people in the restaurant scene say that they don't use garam masala at all. They mix the powders individually at the time of making the dish.. who knows..
TakeSomeAdvice 2 years ago
I once worked with a gal that mixed when she cooked also. She said each dish called for it's own flavors that a one type fits all didn't work for her. That's why I love watching these videos it's not just toss in some curry paste and you're done. So far I've loved the recipes I've tried.
cooksalot1 2 years ago
Can I use a blender to grind into a powder form?
sillykhantvshow 2 years ago
blender never works, you'll never get it that fine.
chicharwali 2 years ago
Thanks
sillykhantvshow 2 years ago
Should be okay, but it might be too big, unless you have a smaller jar (some blenders come with multiple sizes of jars). I use the mini Cuisinart food processor to do grind my masalas. I pulse it initially and then use the slower speed to do it.
ExstacyQueen 2 years ago
Okay Thanks
sillykhantvshow 2 years ago
Comment removed
sillykhantvshow 2 years ago
Nice, thanks for sharing!
JimboJitsu 2 years ago