Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 Garam Masala by Lon Hall 2 TBS cardamom seed 4 TBS ground cinnamon 2 TBS whole cloves 1 TBS cumin seed 1 TBS mace 1/8 tsp ground nutmeg Place spice mixture in a skillet and roast it lightly over a high flame until the spices darken in color. Grind in an electric spice mill and store in an airtight bottle. =================================== GARAM MASALA Source: Internet www.fatfree.com 2 oz. black cardamom pods 1 oz piece of cinnamon stick 1 oz. cloves 2 oz. peppercorns Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes. Add cloves and peppercorn, and shuffle for another minute. Turn off heat, but continue shuffling until the heat is out of the pan. Pour roasted spices into grinder and grind til you have a fine powder. If not fine, strain it, and discard what won't pass through strainer. Save in airtight jar. =================================== Garam Masala Garam Masala --- is available in Indian food stores and is used in lots of dishes. Here is one recipe --- 4 T coriander seeds, 2 T cummin seed, 1 T whole black peppercorns, 2 teaspoons cardomon seeds, 4x7.5 cm cinnamon sticks, 1 tsp whole cloves, 1 whole nutmeg. Roast each spice except nutmeg individually in a small pan until fragrant. After cooling, grind to a fine powder in blender or mortar. Finely grate nutmeg and mix in. Store in airtight jar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 On May 26, 2005, at 6:54 PM, ilovetocookvegan2 wrote: > Garam Masala > by Lon Hall > > 2 TBS cardamom seed > 4 TBS ground cinnamon > 2 TBS whole cloves > 1 TBS cumin seed > 1 TBS mace > 1/8 tsp ground nutmeg > > Place spice mixture in a skillet and roast it lightly over a high > flame until the spices darken in color. Grind in an electric spice > mill and store in an airtight bottle. > Just so folks know, I have a Trudeau pepper mill with ceramic plates. It can handle dry roasted spices just fine. I highly recommend a decent pepper mill. I use it for lots of different things. It's easy enough to unscrew the lid, pour out the peppercorns, add allspice or cumin seed, and tighten it back up. Small seeds like cumin do require a bit of juggling. I just put them in gently and then hold the mill horizontally while I tighten it back up. After the plates are tight, it's ready to go. ygg Quote Link to comment Share on other sites More sharing options...
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