INGREDIENTS

INSTRUCTIONS

This is a version of the most common type of garam masala used
throughout Uttar Pradesh and the Punjab, which goes well with
onion-based sauces for meats and poultry. It is a spicy, pungent
blend. Change the proportions to suit your taste and the dish.  Break
the cinnamon sticks into pieces. Crumble the bay leaves. Heat a  heavy
frying pan and after 2-3 minutes put in the whole spices. Dry  roast
over a medium heat until the color darkens, stirring or shaking  the
pan frequently to prevent burning. Leave to cool, then grind and  blend
with the mace. In an airtight container, the mixture will keep  for 3-4
months.  To make a mild and subtle Moghul Masala, use only green
cardamoms,  cinnamon, black peppercorns, mace and a few cloves. For a
hot Gujerati  Masala, add sesame seeds, fennel seeds, ajowan seeds and
chilies. For  a mildish Kashmiri Masala, use black cumin seeds, green
cardamoms,  black peppercorns, cloves, cinnamon, mace, and add a little
grated  nutmeg. For a hot Parsi Dhansak Masala, add fenugreek seeds,
mustard  seeds, chilies and ground turmeric, and double the amount of
coriander seeds.  Source: Jill Norman "The Complete Book of Spices"
Viking Studio  Books, 1991 ISBN 0-670-83437-8 The book is lavishly
illustrated with  full color photographs of the herbs and spices-
whole, mixed, ground.  Recipe by: Jill Norman * Web File 4/97 Posted to
MC-Recipe Digest V1  #615 by "Mary Spyridakis" <MSpork@msn.com> on May
16, 97

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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 158
Total Fat: 18.9g
Cholesterol: 0mg
Sodium: 92.2mg
Potassium: 1374.8mg
Carbohydrates: 53.1g
Fiber: 23.6g
Sugar: 1.1g
Protein: 13.4g