Garam Masala

Every household in india has its own secret recipe fro garam masala that is handed down from one generation to another. This in my opinion is a major reason why similar recipes taste different from one house hold to another.
In India the basic mixtures also varies from one region to another.The spice in this mixture are traditionally those that heated the body and usually includes Cardamom, Cloves, Cinnamon & Nutmeg.

South Indian Garam Masala

8 dried red chillies
1 1/2 teaspoons fenugreek seeds
35 g (1 1/2 oz) coriander seeds
3 teaspoons cumin seeds
1 teaspoons black mustard seeds
15 curry leaves
1 1/2 teaspoon black peppercorns
2-3 green cardamom pods
1 teaspoon grounder ginger
1 teaspoon ground turmeric

Dry roast and grind all the whole spices. Add Ground ginger & turmeric powder, cool & store in an airtight container.

East Indian Garam Masala

2 tablespoons fennel seeds
2 tablespoons cumin seeds
3 tablespoons black mustard seeds
1 tablespoons fenugreek seeds
1 tablespoons coriander seeds
3-4 cloves
2.5 cm (1 in) piece of cinamon stick
2-3 dried red chillies
pinch of asefoetida

Dry roast and grind all the whole spices. Add the asefoetida and blend together briefly. cool and store in an airtight container

North Indian Garam Masala

8cm 93 in ) piece of cinamon stick
2 tablespoons cumin seeds
1 tablespoons coriander seeds
4 bay leaves
3-4 black cardamon pods
10 cloves
1 teaspoons black peppercorns
1/2 teaspoons ground mace
pinch of ground nutmeg
9 safron strands

Dry roast and grind all the whole spices except the safrons. Ass the safron strands, mace, and nutmeg, cool and store in an airtight container.

West Indian Garam Masala

3 tablespoons cumin seeds
4 dried red chillies
2 tablespoons sesame seeds
1 tablespoons fennel seeds
6 green cardamon pods
1 tablespoons ajowan seeds
1 tablespoons corriander seeds
pinch of asefotida

Dry roast and grind all the whole spices Add the asadoetida , cool and store in an airtight container