| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
*, Posted |
1 |
Servings |
INGREDIENTS
|
|
—Ghurum Masala— |
| 1/4 |
c |
Black cardamon pods |
| 5 |
|
Cinnamon sticks; broken up |
| 2 |
tb |
Cloves |
| 1/4 |
|
Nutmeg seed; grated |
| 1/4 |
c |
Black peppercorns |
| 1/4 |
c |
Caraway or cumin seed -South Indian Ghurum Masala— |
| 1/2 |
c |
Green cardamon pods; husked |
| 2 |
tb |
Black cardamon pods; husked |
| 3 |
|
Cinnamon sticks; broken up |
| 1/4 |
c |
Cloves |
| 1/4 |
|
Nutmeg seed; grated |
| 1/4 |
c |
Black peppercorns |
| 1/4 |
c |
Cumin seed |
| 1/2 |
c |
Coriander seed -Mughal-Style Ghurum Masala— |
| 1 |
c |
Green cardamon pods; husked |
| 2 |
|
Cinnamon sticks; broken up |
| 1/4 |
c |
Cloves |
| 1 |
tb |
Nutmeg; grated |
| 1/4 |
c |
Black peppercorns -Kashmir Style Ghurum Masala— |
| 1 |
c |
Green cardamon pods |
| 5 |
|
Cinnamon sticks; broken up |
| 1/4 |
c |
Cloves |
| 1/2 |
|
Nutmeg seed; grated |
| 1/4 |
c |
Black peppercorns |
| 1/2 |
c |
Black cumin seed |
| 1/2 |
c |
Aniseed or fennel seeds |
INSTRUCTIONS
Roast the spices in a small, heavy-based pan over a medium heat for 4-5
minutes, stirring constantly until they become a shade darker than their
original colour. The spices will also give out a distinct aroma and the pan
will emit light fumes of smoke. Rewmove the spices from the pan and grind
them to a fine powder in a coffee grinder. Store in an airtight jar for up
to 6 months. Pecked by Jazzbel's two fingers from jazzbel@batelnet.bs
Recipe by: The classic 1000 Indian Recipes
Posted to Bakery-Shoppe Digest V1 #237 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 14, 1997
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