| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Sauces, Indian |
1 |
Batch |
INGREDIENTS
| 2 1/2 |
tb |
Green cardamom pods |
| 4 |
tb |
Cumin seeds |
| 5 |
tb |
Coriander seeds |
| 1/4 |
ts |
Ajowan seeds |
| 3 |
|
Blades of mace; OR… Ground mace |
| 2 |
tb |
Black peppercorns |
| 1 1/2 |
tb |
Whole cloves |
| 2 |
|
Cinnamon sticks, 3" long |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Ground ginger |
| 1 |
tb |
Ground nutmeg |
INSTRUCTIONS
A little of this warm, spicy blend goes a long way. Coming from North
India, where meat is eaten more frequently than in the South, it is the
kind of masala that's popular as an accompaniment for almost any meat dish,
as a condiment or in the sauce.
Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay
leaf, and mix well with the other ground ingredients.
* Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking *
(by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 *
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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