| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | East Indian | 1 | servings | |
INGREDIENTS
| 6 | tb | GARAM MASALA; (OR THE FOLLOWING BLEND) |
| 2 | tb | FRESHLY GROUND PEPPER |
| 2 | tb | CORIANDER |
| 1 | tb | CARDAMOM |
| 1/2 | tb | CINNAMON |
| 1/2 | tb | CLOVES |
| 1 1/2 | c | FIRMLY PACKED BROWN SUGAR |
| 1/8 | c | SALT |
| 1/8 | c | PAPRIKA |
| 1 | tb | MUSTARD SEEDS |
| 1 | tb | PASILLA OR ANCHO CHILES; (OR GROUND CHILE POWDER) |
| 1 | ts | GARLIC GRANULES |
| 1 | ts | GINGER |
| 1/2 | ts | CUMIN |
| 1/2 | ts | MARJARAM |
INSTRUCTIONS
THIS SPICY SWET AND NOT TOO HOT RUB TASTES GREAT ON BEEF OR CHICKEN. THE MUSTARD SEEDS AND MARJORAM ADD TEXTURE TO THE RUB AND HELP IT FORM A DELICIOUS CRUST ON THE MEAT. GARAM MASALA IS A BLEND OF SWEET SPICES USED FREQUENTLY IN EAST INDIAN COOKING YOU CAN FIND GARAM MASALA IN GOURMET FOOD STORES OR INDIAN MARKETS; IF YOU CAN MAKE YOUR OWN USING THE INGREDIENTS BELOW. FOR BEST RESULTS, GRIND YOUR SPICES FRESH. PLACE GARAM MASALA SPICES INTO A DRY PAN AND ROAST OVER LOW HEAT UNTIL THEY BEGIN TO RELEASE THEIR AROMA. LET THE MIXTURE COOL. GRIND TO A COARSE TEXTURE IN A SPICE MILL. ADD TO OTHER INGREDIENTS IN A SEALABLE, AIRTIGHT CONTAINER OR FREEZER BAG, SHAKE AND TOSS INGREDIENTS UNTIL THOROUGHLY MIXED. YIELD: 2 1/2 CUPS Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by MM_Buster v2.0l.
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