Date: Tue, 01 Nov 94 23:11:03 GMT
From: Anne Washburn (email@example.com)
OK, now I am home and can provide the easy recipe for garam masala. It
comes from Jane Brody's Good Food Gourmet.
at p. 247: "You can prepare a reasonable garam masala by combining equal
amounts of cardamom, cumin, cinnamon, and coriander, and smaller amounts
of ground cloves and black pepper."
She also provides a "real" recipe for it at p.546:
4 1/2 t cumin seeds
4 1/2 t coriander seeds
2 t black peppercorns
1 1 1/2-inch stick cinnamon, broken into small pieces
1 1/2 t cardamom seeds (remove them from the pods)
1/2 t whole cloves
1. Heat a small heavy skillet over medium-high heat. Add the ingredients,
and cook them, shaking the pan, for about 5 minutes or until the spices
are brown but not burned.
2. Transfer the spices to a bowl, and let them cool. In a mortar with
pestle or in an electric coffee grinder or in a spice grinder, grind the
spices to a fine powder. Store the garam masala in an airtight jar.
Makes about 1/3 cup.
I have never bothered with the "real" recipe, but have just mixed in the
proportions given in the "easy" recipe, as needed. It's delicious for all
your garam needs!