{"id":4364,"date":"2016-09-06T07:43:03","date_gmt":"2016-09-06T05:43:03","guid":{"rendered":"http:\/\/whatfoodcan.com\/es\/?post_type=project&p=4364"},"modified":"2025-05-09T15:36:39","modified_gmt":"2025-05-09T13:36:39","slug":"garam-masala","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/garam-masala\/","title":{"rendered":"Garam masala"},"content":{"rendered":"\n

La traducci\u00f3n literaria de Garam Masala es: \u00abuna mezcla de varias especias arom\u00e1ticas\u00bb. La mezcla de especias m\u00e1s importante – sobre todo en el norte de la India – es Garam Masala. Esta mezcla se distingue de otras variedades por el echo de tostar las semillas de comino y las de cilantro. Y vale mucho la pena hacer tu propia mezcla en casa! Sale muy arom\u00e1tica. Las masalas compradas en el super llevan a menudo aditivos no deseados y saben desbravadas. Garam Masala se usa sobre todo en salsas que llevan tomates o cebollas.<\/p>\n\n\n\n

La mezcla bien cerrada y guardada en un lugar fresco, se mantendr\u00e1 en estado perfecto de hasta tres meses.<\/p>\n\n\n\n

Efecto en las doshas:<\/strong> incrementa vata y pitta (para los tipos pitta ser\u00eda una buena alternativa sustituir la pimienta negra por pimienta pippali).<\/p>\n\n\n\n

Ingredientes<\/strong> para 3 tasas (se puede preparar solo la mitad). La receta original viene de Julie Sahnie.<\/p>\n\n\n\n

3 cucharadas cardamomo negro (unas 20) o 2 cucharadas de cardamomo verde (unas 75) capsulas<\/p>\n\n\n\n

3 ramas de canela (unos 7 cm cada uno)<\/p>\n\n\n\n

1 cucharada de clavos enteros<\/p>\n\n\n\n

1\/2 tasa de pimienta negra en grano<\/p>\n\n\n\n

1 tasa de semillas de comino<\/p>\n\n\n\n

1 tasa de semillas de cilantro<\/p>\n\n\n\n

Preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Primero romper las capsulas y sacar las semillas de cardamomo y ponerlos al lado. Las capsulas vacias se pueden tirar. Triturar las ramas de canela con la madera de pasta (palo). Todas las especias van a ser tostadas:<\/p>\n\n\n\n

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Pon una sart\u00e9n pesada en el horno y calientala a fuego medio. A\u00f1ade las especias y remueve la mezcla. Sin a\u00f1adir ningun tipo de grasa o aceite, se tuestan \u00aben seo\u00bb. En los primeros dos minutos pierden su humedad y a continuaci\u00f3n se ponen muy rapidamente marr\u00f3n o negros, es decir se queman y hay que vigilar muy bien para evitarlo. Saca las especias de la sart\u00e9n y dejalas enfriar en un plato o en un bol, antes de seguir con el proceso. Si tienes, usa un molinillo de caf\u00e9 (tal como lo ten\u00eda tu abuela, funciona super bien) para moler todo. O utiliza un molidor de especias. Guarda la mezcla en polvo en unas jarras bonitas y cierralas bien. Listo tu propia mezcla Garam Masala! Para tus platos indios favoritos o como un buen regalo para tus amigos.<\/p>\n\n\n\n

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 <\/p>\n","protected":false},"featured_media":4360,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[390],"class_list":["post-4364","project","type-project","status-publish","has-post-thumbnail","hentry","skill-ayurveda-es"],"acf":[],"yoast_head":"\nGaram masala | What food can<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whatfoodcan.com\/es\/project\/garam-masala\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Garam masala | What food can\" \/>\n<meta property=\"og:description\" content=\"La traducci\u00f3n literaria de Garam Masala es: \u00abuna mezcla de varias especias arom\u00e1ticas\u00bb. La mezcla de especias m\u00e1s importante – sobre todo en el norte de la India – es Garam Masala. 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