How to make Goan Garam Masala

I know this post has been lying around my draft for so many months by now. For BM#30, which is about seven edition before now, I had included Combo Dishes. I had asked my BM friends to list out dishes that are famous as a pair. From the lot I had selected Tonal Pav, suggested by our resident Goan Archana

I checked for some authentic recipe for the Tonak, which is nothing but the goan version of Pav Bhaji. The main thing that differentiate this Bhaji from the other, is the Garam Masala that is used. The recipes I got online were sort of contradicting and as with any Indian recipe, you get so many versions. I finally decided I had to get from somebody local and so I pinged Archana, pestering her to get a recipe from her friends.

She got me the recipe from her friend, with exact measurement. I was only too happy to follow it The Tonak Pav was a huge hit and infact Konda said I was only to make this version henceforth.





Goan Garam Masala

Ingredients Needed

Dried Goan Chilies - 1/4th Kg
Coriander seeds, (1/2 of 1/4 kg)
Saunf / Fennel seeds - 50 grms
Khas Khas / Poppy seeds - 50 grms
Peppercorns, whole - 10-15 nos. max
Shaijeera / Caraway seeds - 5 grms
Cumin Seeds - 5 grms
Dagad Phool / Black Stone Flower - 4 petals
Patri - 5 grms
Lavang / Cloves - 10 nos
Jai phal / Nutmeg -  2 nos
Big Cardamom -  2-3 nos
Turmeric powder  -  1 tsp
Cinnamon - 5 gms

How to make Goan Garam Masala

Dry roast all the above ingredients one by one. Allow it to cool. Grind to a very fine powder and store in air tight glass jars.

Tonak Pav
Notes:

I used whatever dry red chilies that is available locally, couldn't find goan chilies here. I also used bay leafs

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 37

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