Kashmiri Garam Masala - Charlotte Solomon
condiment, indian, mix
2 teaspoon cardamom seeds (not pods**)
1 teaspoon black cummin (kala jeera)
1 teaspoon whole black peppercorns
2 cinnamon sticks 2 each
1/2 teaspoon whole cloves
1/4 nutmeg; grated
In a small pan roast separately the cardamom , black cummin, peppercorns, cinnamon and cloves. As each one starts to smell fragrant, turn on to a plate to cool. After roasting, peel the cardamoms, discard pods and measure and use only the seeds. Put all into electric blender and blend to a fine powder. Finely grate nutmeg and mix in. Store in glass jar with airtight lid. Recipe Charlotte Solomon "South East Asian Cookery" MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 16 Dec 96 National Cooking Echo Ä
Yield: 1 batch