| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Small pale green cardomom seeds (equal to about an ounce, this should be about 10 seeds) |
| 1 | ts | Whole black cumin seeds |
| 1 | ts | Whole cloves |
| 1 | ts | Whole black peppercorns |
| 1 | ts | Caraway seeds (preferably black) |
| 2 | Inches of cinnamon stick |
INSTRUCTIONS
(Adapted from "A Taste of India," by Madhur Jaffrey, Atheneum, 1986) Sort the peppercorns, coriander seeds (dhania), caraway seeds (jivan), cloves, cumin, and remove the skin from the cardomoms. Mix together, and grind fairly finely (not powdery) in a coffee grinder. Mix in the previously grond cinnamon, and keep the garam masal in an air tight jar. Yield: About 1/4 cup Posted to CHILE-HEADS DIGEST V3 #345 by Anup Jassal <ajassal@IDT.NET> on Jun 04, 1997
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