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1995-09-27
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901b
From: Thomas D Potterf <tomdp@selway.umt.edu>
Newsgroups: rec.food.recipes
Subject: Garam Masala
Date: 17 Sep 1994 06:27:56 -0400
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <35egbc$s0j@junior.wariat.org>
This is the best recipe I have come across for Garam Masala (spice
mixture used extensively in Indian food). It even approximates the taste
of tandoori when used to spice barbeque.
1tbsp green cardamom pods
1 cinnamon stick 3 in. long
1/2 tbsp whole cloves
1/2 oz black peppercorns
1 oz cumin seeds
1 oz coriander seeds
Dry roast the spices in a cast iron pan until they all turn brown.
(shake the spices as you roast them to prevent burning-- no oil --). Cool.
Grind in a coffee grinder or spice mill to a powder and store in an
airtight container.
This homemade mixture is much better than commercial mixtures.