| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
East Indian |
Misc |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Cardamom seeds;whole not pods |
| 1 |
|
Cinnamon stick;2 inch |
| 1 |
ts |
Black cumin seeds |
| 1 |
ts |
Cloves, whole |
| 1 |
ts |
Black peppercorns |
| 1/4 |
|
Nutmeg;average size |
INSTRUCTIONS
" "Garam marsala" means "hot spices" and is generally added to foods near
the end of cooking or as a garnish. This homemade version is superior to
store bought, which is usually heavy on the cheaper spices and not as
fresh. Make this in small quantities so that it stays fresh. Cardamom seeds
(not pods) available in East Indian food stores, are used here as they give
a more delicate taste. Regular cumin seeds can be substituted for the black
cumin seeds." Place ingredients in clean electric or spice grinder. Turn
machine on 30 to 40 seconds or until spices are finely ground. Store in
small jar with tightly fitted lid. Keep away from heat and sunlight. MAKES
ABOUT 3 TABLESPOONS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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