Cooking with Garam Marsala©
First let’s talk about Garam Marsala as the composition of garam masala
differs regionally, with wide variety across India.
Varying combinations of these and other spices are used in different garam
masala recipes in accordance to region and personal taste, and none is
considered more authentic than another. The components of the mix are toasted,
and then ground together. Masala means a spicy mixture.
A typical Indian version of garam
masala is: black & white peppercorns, cloves, cinnamon, black & white
cumin seeds, black, brown & green cardamom pods and that is exactly what we
use in our Home Farm Herbery Garam Marsala Blend except we grind up everything
and we add a little nutmeg. (Home Farm Herbery Garam Marsala Blend ingredients cumin,
coriander, cardamom, pepper, cinnamon, cloves, & nutmeg.) Our flavors are carefully blended to achieve a
balanced effect t o release its flavors and aromas.
Used mostly in Indian cooking the
North American cook is missing out on an occasional treat by not keeping a
small package of Garam Marsala in his or her herb pantry.
Garam Marsala has a lot of
nutritional value since it contains several micronutrients. One ounce
has about 215 milligrams of calcium, 9 milligrams of iron, 400 milligrams of
potassium, and 1 milligram of zinc.
I want to share two wonderful and inexpensive to make recipes with you that
are not only tasty, delicious and good for you, but healthy!
Sweet Potato Cauliflower
When you want a soup that has a pleasant depth and is
slightly sweet from the addition of those pretty orange potatoes and roasted
cauliflower then this is the soup for your. The sweetness is delicately
enhanced with a light sprinkle of garam masala. At Home Farm Herbery we think
the chunky veggies and thick and creamy broth make it good choice for lunch or
a light dinner.
Yield: 6 to 8 servings
1 large head cauliflower (the one I used was at least 7? in
Olive oil for drizzling
Few dashes Home Farm Herbery’s garam masala http://www.localharvest.org/garam-marsala-blend-C23847
3 medium to large
sized peeled sweet potatoes cut into 1? pieces
1 sweet onion, diced
2 cloves garlic
7 cups water
First, preheat your oven to 400 °F and cut up your
cauliflower into bite sized pieces.
Sprinkle cauliflower lightly with Home Farm Herbery garam
masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with
olive oil. Place in oven and let roast until golden brown on the tops and
tender, but not mushy, about 20-30 minutes. There’s no need to turn the
cauliflower. Just remove from oven and let cool while you cook the rest of the
In large stockpot, bring sweet potato, onion, garlic and
water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and allow it to
remain at a constant simmer until sweet potatoes are tender. Add in cooked
cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until
very smooth. Combine with second part soup and stir. Salt to taste and warm up
over stovetop if needed.
Also why not try this wonderful Vegetable masala which is a
mixture of potatoes, carrots, peas and beans cooked with onions & tomatoes
adding Home Farm Herbery Garam Masala Blend, ginger and garlic powder.
2 potatoes, peeled and cubed
1 carrot, chopped
10 French-style green beans, chopped
1 quart cold water
1/2 cup frozen green peas, thawed
1/2 teaspoon ground turmeric
(You can opt for a frozen veggie mix that has baby carrots
and corn in it)
1 tsp kosher or sea salt is preferred as opposed to regular salt
1 tablespoon vegetable oil
1 teaspoon Home Farm Herbery mustard seed http://www.localharvest.org/mustard-seed-C24074
1 teaspoon ground cumin
1 onion, finely chopped
2 tomatoes - blanched, peeled and chopped
1 teaspoon Home Farm Herbery garam masala http://www.localharvest.org/garam-marsala-blend-C23847
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon Home Farm Herbery chili powder http://www.localharvest.org/chili-powder-C23758
1 sprig cilantro leaves, for garnish
Place potatoes, carrots and green beans in the cold water.
Allow to soak while you prepare the rest of the vegetables; drain.
In a microwave safe dish place the potatoes, carrots, green
beans, peas, salt and turmeric. Cook for 8 minutes.
Heat the oil in a large skillet over medium heat. Cook
mustard seeds and cumin; when seeds start to sputter and pop, add the onion and
sauté until transparent. Stir in the tomatoes, garam masala, ginger, garlic and
chili powder; sauté 3 minutes. Add the cooked vegetables to the tomato mixture
and sauté 1 minute. Garnish with cilantro
P.S. If you
want to stay healthy then watch this great documentary on Netflix or get the DVD It is called FOODMATTERS
May the Creative Force be with you.
Posted by Arlene
@ 02:23 PM CST