| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Cumin seed |
| 2 |
tb |
Corriander seed |
| 2 |
ts |
(heaped) cardamon seeds |
|
|
1 1/ " stick cinnamonn |
| 3/4 |
ts |
Whole cloves |
| 1 1/2 |
tb |
Black peppercorn |
| 2 |
|
Bay leaves; broken up |
| 1/4 |
ts |
Mace |
INSTRUCTIONS
Standard indian spice used to jazz up curries. Added at the end of cooking
so as to preserve its aroma. Many spice blends are easier bought, but home
made garam masala tastes much better than anything premade.
Roast all the spices except the mace in a dry wok over a low heat until it
goes several shades darker and emits a nice roasted aroma. DON'T BURN THE
SPICE. Let it cool in the freezer, grind in a coffee grinder or spice mill,
then mix in the mace.
Posted to recipelu-digest Volume 01 Number 448 by CarickGirl
<CarickGirl@aol.com> on Jan 4, 1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”