CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Indian |
Indian, Condiment |
6 |
Servings |
INGREDIENTS
1/2 |
c |
Black Pepper |
6 |
tb |
Dark Caraway Seeds |
2 1/2 |
tb |
Ground Cinnamon |
1/2 |
c |
Coriander |
2 1/2 |
tb |
Ground Cloves |
2 |
tb |
Cardamom Seeds |
INSTRUCTIONS
Pick over the ingredients and remove any husks or strawy bits. Grind
together in a blender or finely adjusted coffee grinder. Do not make the
mixture too fine. Stor in an airtight container and keep for use in the
recipes.
NOTE: This Garam masala is fragrant and strong. Its robust flavour goes
well with meat, fried and braised foods. Try it sprinkled on fried
potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream
and curd cheeses.
From How To Make Good Curries by Helen Lawson Copyright 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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