Title: GARAM MASALA #5
Categories: Indian, Condiments
Yield: 6 servings
1/2 c Black Pepper
6 tb Dark Caraway Seeds
2 1/2 tb Ground Cinnamon
1/2 c Coriander
2 1/2 tb Ground Cloves
2 tb Cardamom Seeds
Pick over the ingredients and remove any husks or
strawy bits. Grind together in a blender or finely
adjusted coffee grinder. Do not make the mixture too
fine. Stor in an airtight container and keep for use
in the recipes.
NOTE: This Garam masala is fragrant and strong. Its
robust flavour goes well with meat, fried and braised
foods. Try it sprinkled on fried potatoes, with a
pinch of tumeric. Sprinkle a lttle on yogurt, sour
cream and curd cheeses.
From How To Make Good Curries by Helen Lawson
Copyright 1973
