| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
T |
Coriander seeds |
| 2 |
T |
Cummin seeds |
| 1 |
T |
Black whole peppercorns |
| 2 |
t |
Cardamom seeds, without |
|
|
pods |
| 4 |
|
3" cinnamon sticks |
| 1 |
t |
Whole cloves |
| 1 |
|
Whole nutmeg |
INSTRUCTIONS
In a small pan, roast separately the coriander, cummin, peppercorns,
cardamom, cinnamon and cloves. As each one starts to smell fragrant
turn on to cool. After roasting, peel the cardamoms, discard pods and
use only the seeds. Put all into an electric blender and blend to a
smooth powder. Finely grate nutmeg and mix in. Store in a glass jar
with airtight lid. To give the Garam Masala some 'kick', you can add
extra peppercorns Posted to EAT-L Digest 16 November 96 Date: Mon,
18 Nov 1996 09:21:03 +1000 From: "I. Chaudhary"
<imranc@ONTHENET.COM.AU>
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