Garam Masala 3
Ingredients
4 1/2 tsp cumin seeds
4 1/2 tsp coriander seeds
2 tsp black peppercorns
1 1 1/2 inch stick cinnamon,
1 broken into small pieces
1 1/2 tsp cardamom seeds (remove them
1 from the pods)
1/2 tsp whole cloves
Preparation
1. Heat a small heavy skillet over medium-high heat. Add the
ingredients, and cook them, shaking the pan, for about 5 minutes or
until the spices are brown but not burned.
2. Transfer the spices to a bowl, and let them cool. In a mortar with
pestle or in an electric coffee grinder or in a spice grinder, grind
the spices to a fine powder. Store the garam masala in an airtight
jar.
Makes about 1/3 cup.
It comes from Jane Brody's Good Food Gourmet. at p. 247: "You can
prepare a reasonable garam masala by combining equal amounts of
cardamom, cumin, cinnamon, and coriander, and smaller amounts of
ground cloves and black pepper."
She also provides a "real" recipe for it at p.546 (above).
I have never bothered with the "real" recipe, but have just mixed in
the proportions given in the "easy" recipe, as needed. It's delicious
for all your garam needs!
Posted by Anne Washburn to the Fatfree Dig. [Vol.12
Issue 2 11-2-94]. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.
Servings: 1
|
