Prepare Bengali Garam Masala at home

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In my previous posts I have shared my fondness towards authentic Bengali vegetable recipes. That was when I decided to write about an important spice blend, garam masala. The heart of most Indian and of course Bengali recipes contains a very interesting blend of spices,. We call it ‘Garam Masala’. ‘Garam’ means ‘hot’ (as in the strong flavors that the spices exude) and ‘masala’ means ‘blend’. As you must be knowing that Indian cuisine contains a lot of oriental spices and 'garam masala' is the most common of them. Keeping the basic ingredients intact the masala varies from region to region. Here, I am going to write about the Bengali garam masala which includes a proportionate mix of cinnamon sticks, cardamom pods, cumin seeds, star aniseeds, clove sprigs, peppercorns, bay leaves, nutmeg and saffron. 

Even before it's prepared the whole spices release an extensive aroma that enrich and enhance the food they go into. It’s the essential seasoning that the vegetable recipes (niramish ranna) cannot do without. We can find the ready-made version of the spice blend in almost every shop around the block. However, there is nothing like preparing it at home, a batch ahead, and using it straightaway. I have seen my grandmother, and now my mom, picking, clearing (with clean cotton cloth) and grinding the spices at home. Although it sounds elaborate, it hardly takes 10 -15 minutes, depending upon the quantity you wish to grind.

The mix is prepared in simple steps and it needs to be stored in airtight containers to retain the fresh, exotic aroma. Garam masala adds texture, color and flavor to the food and enhances a simple recipe.

The chief ingredients are easily available and once you get those, arrange for an airtight container and a grinder (coffee grinder will do as well). Roast all the ingredients, except the saffron, on a slow flame till the spices get a shade darker. Remove from the flame immediately, add the threads of saffron and allow it to cool down. Once cooled, grind the spices in the dry and clean grinder. Sieve the mix and store in an airtight container. Garam masala prepared at home can be stored for several months while still retaining the original flavor.

The ingredients:

2 tbsps cumin seeds

1 star aniseed

1 tbsps black peppercorns

4 pods cardamom

4 cloves

3-4 sticks, moderately sized cinnamon sticks

2 bay leaves

1 whole nutmeg

A few threads of saffron (optional)

Tips

Be patient. Roast on slow, low heat.

Add the saffron after the skillet is removed from the flame, but when still hot.

Sieve thoroughly to remove coarse particles.

Store in an airtight container only after it has cooled down.

Try putting a little amount in your food to start off since it has a strong flavor that you might need time to get used to.

Medicinal value

'Garam masala' is an amazing blend of spices that keeps us warm in winter and cool in hot months. The individual spices have great medicinal values, that add to the usefulness of the spice blend. It has intrinsic qualities that help in digestion (they help stimulate the secretion of enzymes), nutrient assimilation, reducing inflammation and in relieving pains. It also relaxes the body muscles, eases out mental stress, acts as an appetizer and helps coping with cough, cold, bronchitis.

Garam masala has a strong flavour and not everyone likes it. So striking a right balance is very important. I like it when used in small quantity and only in a few specific dishes. My mother has mastered the art of what it takes to make a dish just perfect and hopefully I will too soon.

Photo copyright: MouD

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Authentic Bengali 'niramish' Shukto recipe

A traditional Bengali gastronomy comprises of five or more elaborate courses starting with a bitter vegetable dish and ending in a sweet note. In between we have some delightful range of varied Bengali delicacies that's going to make you revisit Bengal again and again. 

Today I am going to share a vegetable recipe that needs hands on apprenticeship before you can actually plate it to the guests. Shukto is usually eaten in the beginning of the afternoon meal (lunch) which is considered the main meal of the day. It has a bitter taste due to the primary vegetable bitter gourd and it has gut cleansing science behind it. There are several variations of shukto recipes and both East Bengal and West Bengal have experimented with this traditional dish keeping the basic ingredients intact. My mother cooks a few alterations depending on the season and availability of the vegetables.

Shukto

Shukto is an appetizer packed with vegetables and some very special spices. It is usually served at the beginning of the meal with steamed rice and a liberal spritz of clarified butter/ ghee.

Ingredients

Fresh produce cut in slices include:

Bitter gourd (uchhe/ korola)

Potato

Sweet potato (optional)

Egg plant/ aubergine/ brinjal

Plantain/ raw banana

Parwal/ a type of gourd (optional)
Drumsticks (optional)

Green chilies

Bori (dried lentil dumplings)

Spices:

Mustard seeds

Radhuni seeds (optional)

Bay leaf

Coriander ground

Cumin ground

Ginger paste
Poppy seed paste (optional)

Milk

Ghee/ white oil

In a wok deep fry the "boris", drain the oil and keep aside. Fry the cut bitter gourds till medium brown and put aside. Sauté the rest of the cut vegetables in while oil (mixed with ghee) till half done. Dish them aside. In a wok put oil and sizzle the mustard, radhuni seeds and the bayleaf till they start to pop. Add ginger, coriander and cumin paste and cook for a minute before putting all the fried vegetables in the wok.  Add sugar and salt and the slit green chilies. Then add lukewarm water and simmer till the vegetables are tender and once it is done add a cup of milk. Bring it to boil. Add ghee on the top before dishing out.

Serve this delicious shukto with steamed rice, gondhoraj lebu (lemon) and ghee.


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