Garam Masala 1
indian, seasonings
4 tablespoon corainder seeds
2 tablespoon cummin seeds
1 tablespoon whole black peppercorns
2 teaspoon cardamom seeds; measure after removing p
3 inch cinnamon stick
1 teaspoon whole cloves
1 whole nutmeg
In a small pan roast separately the corainder, cummin, peppercorns, cardamom, cinnamon and cloves. As each one starts to smell fragrant turn on to plate to cool. After roasting, peel the cardamoms, discard pods 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.
From: =The Complete Asian Cookbook= by Charmaine Solomon : ISBN 0-07-059636-0
MM & typos by Kurt. From: Kurt Faria Date: 01 Jan 97 National Cooking Echo Ä
Yield: 1 batch