South Indian Garam Masala
indian, mix
3 cinnamon broken into pieces
1/2 cup green cardamon pods, husked
2 tablespoon black cardamon pods, husked
1/4 cup cloves
1/4 cup black peppercorns
3 dried red chilies
1/4 nutmeg, grated
1/4 cup cumin seeds
1/2 cup coriander seeds
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.
The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 13
From: Ian Hoare Date: 16 Dec 96 National Cooking Echo Ä
Yield: 1 1/2 cups