Subj : Indian spices
To : SHAWN HIGHFIELD
From : JIM WELLER
Date : Sat Aug 06 2022 21:53:00
-=> Quoting Shawn Highfield to Jim Weller <=-
JW> What do you do for pizza crust?
SH> My go-to is the Bob's 1-1 GF flour. Can follow regular recipes
SH> as it is a 1-1 replacment for regular AP flour.
I am familiar with Bob's Red Mill grains, just never noticed that
one. Because his small packages of organic flours and seeds are
so expensive I only go to that rack in a pinch when I want
something that's not available in the regular baking aisle.
Speaking of economy, lately I've been getting my cornmeal, rice,
certain spices, peas, beans and lentils from the Indian aisle and my
sardines from the Filipino section of the store.
Those other garam masala recipes I mentioned a couple of days ago:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Basic Garam Masala and Variations
Categories: Spice, Mix, Indian
Yield: 1 batch
2 Cinnamon sticks
3 Bay leaves
40 g (1 1/2 oz) cumin seeds
25 g (1 oz) coriander seeds
20 g (3/4 oz) green or black
Cardamom seeds
20 g (3/4 oz) black peppercorns
15 g (1/2 oz) cloves
15 g (1/2 oz) ground mace
This is a version of the most common type of garam masala used
throughout Uttar Pradesh and the Punjab, which goes well with
onion-based sauces for meats and poultry. It is a spicy, pungent
blend. Change the proportions to suit your taste and the dish.
Break the cinnamon sticks into pieces. Crumble the bay leaves.
Heat a heavy frying pan and after 2-3 minutes put in the whole
spices. Dry roast over a medium heat until the color darkens,
stirring or shaking the pan frequently to prevent burning. Leave
to cool, then grind and blend with the mace. In an airtight
container, the mixture will keep for 3-4 months.
To make a mild and subtle Moghul Masala, use only green
cardamoms, cinnamon, black peppercorns, mace and a few cloves.
For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan
seeds and chilies.
For a mildish Kashmiri Masala, use black cumin seeds, green
cardamoms, black peppercorns, cloves, cinnamon, mace, and add a
little grated nutmeg.
For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard
seeds, chilies and ground turmeric, and double the amount of
coriander seeds.
Source: Jill Norman "The Complete Book of Spices"
From: Peggy Morgan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garam Masala Spice Blend
Categories: Spice, Indian, Chilies, Mix
Yield: 1/2 cup
