{"id":7672,"date":"2022-01-21T11:36:43","date_gmt":"2022-01-21T11:36:43","guid":{"rendered":"https:\/\/www.tilda.com\/?post_type=howto&p=7672"},"modified":"2022-04-12T14:11:08","modified_gmt":"2022-04-12T14:11:08","slug":"hur-man-gor-garam-masala","status":"publish","type":"howto","link":"http:\/\/www.tilda.com\/sv-se\/gor-sa-har\/hur-man-gor-garam-masala\/","title":{"rendered":"Hur man g\u00f6r Garam Masala"},"content":{"rendered":"
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Garam masala \u00e4r en m\u00e5ngsidig och popul\u00e4r kryddblandning som tillf\u00f6r en mild kick och lockande arom till curryr\u00e4tter och andra salta r\u00e4tter. Med ”garam” som betyder ”varm” p\u00e5 hindi, och ”masala” som helt enkelt betyder ”kryddblandning”, har olika regioner i Indien utvecklat sina egna tolkningar av receptet genom \u00e5rhundradena. Dessa varierar i v\u00e4rme (blir kryddigare n\u00e4r du tar dig l\u00e4ngre s\u00f6derut) och kan inneh\u00e5lla allt fr\u00e5n sex till trettiosex olika ingredienser.<\/p>\n

\u00c4ven om garam masala finns f\u00e4rdigblandad, rekommenderas det starkt att du g\u00f6r din egen eftersom detta avsev\u00e4rt \u00f6kar dess intensitet och g\u00f6r att du kan hitta en blandning som passar din smak. Det finns massor av olika smakkombinationer att utforska och stort utrymme f\u00f6r improvisation, s\u00e5 att du verkligen kan bli experimentell n\u00e4r du g\u00f6r din egen blandning.<\/p>\n

Vad \u00e4r garam masala?<\/strong><\/p>\n

Trots sin nyckfulla natur har garam masala flera k\u00e4rnkomponenter. Dessa \u00e4r: korianderfr\u00f6n, gr\u00f6n kardemumma, svartpepparkorn, spiskummin, kryddnejlika, muskotn\u00f6t och kanel, som rostas och mals till ett pulver. Detta kan sedan kombineras med olja, kokosmj\u00f6lk, yoghurt eller vatten f\u00f6r att g\u00f6ra en pasta, s\u00e5 det \u00e4r l\u00e4ttare att ingjuta i dina curryr\u00e4tter och grytor.<\/p>\n

Hur man anv\u00e4nder garam masala<\/strong><\/p>\n

Garam masala tills\u00e4tts vanligtvis antingen n\u00e4ra b\u00f6rjan av tillagningsprocessen eller (vanligare) str\u00f6s p\u00e5 n\u00e4ra slutet f\u00f6r en starkare sensorisk tr\u00e4ff. Den kan \u00e4ven anv\u00e4ndas som torr rub till k\u00f6tt eller till s\u00e5ser och marinader.<\/p>\n

Som med alla kryddblandningar \u00e4r m\u00e5let att f\u00e5 r\u00e4tt balans av smaker. S\u00f6tman i kanel, muskotn\u00f6t och kardemumma b\u00f6r fungera f\u00f6r att kompensera f\u00f6r bitterheten i spiskumminen och harmonisera med kryddnejlika, pepparkorn och koriander. N\u00e4r du har hittat r\u00e4tt blandning f\u00f6r dig \u00e4r den redo att anv\u00e4ndas i din matlagning; fungerar s\u00e4rskilt bra med kryddiga gr\u00f6nsaker, fisk- eller k\u00f6ttcurryr\u00e4tter och risr\u00e4tter som biryanis eller pilaf.<\/p>\n

Garam masala substitut<\/strong><\/p>\n

En bra stand-in f\u00f6r garam masala \u00e4r en blandning av spiskummin (1 del) och all-spice (\u00bc del). Om du beh\u00f6ver byta ut n\u00e5gon av basingredienserna kan de enkelt bytas ut mot alternativ.<\/p>\n

Kummin \u00e4r ocks\u00e5 ett bra substitut f\u00f6r spiskummin, och lagerblad ger en liknande smak som kryddnejlika. F\u00e4nk\u00e5l kan anv\u00e4ndas ist\u00e4llet f\u00f6r korianderfr\u00f6n, medan vanlig mald svartpeppar fungerar om du har f\u00e5tt slut p\u00e5 pepparkorn. Kryddpeppar \u00e4r ett bra alternativ f\u00f6r att t\u00e4cka de s\u00f6tare tonerna fr\u00e5n kanel, kardemumma och muskotn\u00f6t.<\/p>\n

Garam masala vs currypulver: vad \u00e4r skillnaden?<\/strong><\/p>\n

Garam masala och currypulver \u00e4r inte utbytbara. Garam masala \u00e4r en traditionell indisk blandning medan currypulver \u00e4r en brittisk ingrediens, som \u00e4r varmare, jordigare och mindre aromatisk.<\/p>\n

Hur man g\u00f6r garam masala
\nIngredienser (med ca m\u00e4ngder)
\n1 (h\u00f6ga) msk korianderfr\u00f6n
\n1 msk gr\u00f6n kardemumma
\n1 msk svartpepparkorn
\n1 msk spiskummin
\n\u00bd tsk kryddnejlika
\n\u00bd tsk mald muskotn\u00f6t
\nEn kanelst\u00e5ng<\/p>\n

 <\/p>\n

Metod<\/strong>
\nRosta f\u00f6rst kryddorna f\u00f6r att f\u00e5 fram smaken. B\u00f6rja med att v\u00e4rma dem f\u00f6rsiktigt i en panna, utan olja, i cirka 10 minuter, eller tills de b\u00f6rjar sl\u00e4ppa sina aromer. Se till att skaka pannan d\u00e5 och d\u00e5.
\nN\u00e4r dina kryddor \u00e4r rostade, ta bort fr\u00e5n v\u00e4rmen och l\u00e5t svalna helt.
\nTa dina kryddor och mal dem till ett pulver med antingen mortelst\u00f6t eller en kryddkvarn.
\nOm du vill g\u00f6ra din garam masala till en pasta, blanda i en matsked olja f\u00f6r varje tesked pulver, eller s\u00e5 kan du anv\u00e4nda lika delar krydda, olja och vatten.
\nHur man f\u00f6rvarar garam masala<\/p>\n

N\u00e4r kryddorna v\u00e4l \u00e4r malda tenderar de att f\u00f6rlora sin skarphet mycket snabbt. F\u00f6r att lindra detta, f\u00f6rvara din garam masala p\u00e5 en sval, m\u00f6rk plats i en luftt\u00e4t beh\u00e5llare. H\u00e5ll ett \u00f6ga p\u00e5 det och byt ut det minst var sj\u00e4tte m\u00e5nad.<\/p>\n\n <\/div>\n <\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

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