HYDERABADI GARAM MASALA POWDER RECIPE |HOME MADE HYDERABAD SPICE POWDER

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. It's taste is very distinguishable having a liberal use of exotic spices and ghee. . It is also famous for its non-vegetarian preparation and Lamb is the most widely used meat here.Biryani, one of India's most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine.

Hyderabadi cuisine is inspired by the Mughlai cuisine. . Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices.


What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations.


The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect.The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas.

I got this recipe from one of my hyderabadi friend. There are 2 versions for this version 1  & version 2  .

  INGREDIENTS: (version 1) - Simple one


1/4 cup caraway seeds (shahijeera/black cumin seeds )


1/4 cup  cloves (lavang)


1/4 cup pepper corns (kali miri)
 
1/4 cup ground cinnamon ( dalchini)


1/4 cup  green cardamom seeds ( green elaichi)


INGREDIENTS (version 2 ) Detailed


1/4 cup -Cinnamon
1/4 cup-Peppercorns

 1/4 cup-Cloves

 1/4 cup-Green Cardamom

1/4 cup-Bayleaf

1/4 cup- Black Cardamom

1/4 cup- Nutmeg

1/4 cup-Mace

1/4 cup- Fennel Seeds

                                                                                                     

METHOD:

1.In a medium cast-iron skillet, roast together all the spices, stirring and shaking the pan     over medium heat until heated through, about 2 minutes.
2.Let it cool
3. Grind all ingredients in a mixie.

4. Then store in an airtight container in a cool, dark  place,about 1 month at room temperature or about 1 year in the refrigerator  .


You can check HEALTH BENEFITS OF INDIAN SPICES by clicking this link : indian spices health benefits.

 

shahjeera

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lavang

  





cardamom



pepper corns

 


  


                                                      





  


 

dalchini