Risa et al. - Garam Masala

[Guest guest]

At 10:12 AM 11/29/00 -0500, RisaG wrote:

 

>I love Indian food. Thanks for the Dakshin site. They had some wonderful

recipes

>but one I'm trying to find wasn't there. Do you know where I might find it? It

>is a good Garam Masala recipe. I know that all over India the cooks have their

>own recipe. I am looking for a variation with chiles in it. Can't seem to find

>what I'm looking for.

 

Glad you enjoyed it. It's not really a site per se, just some pages I put up

for a friend overseas who was contemplating buying the book. Anyway, Dakshin

didn't have a recipe for it, but here are two I had in my database which

unfortunately don't have chile. I did just find a number of them in Lord

Krishna's Cuisine, and will scan & format them ASAP.

 

 

* Exported from MasterCook *

 

Madhur Jaffrey's Garam Masala

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Condiment

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon cardamom seeds

1 cinnamon stick -- (2 inch)

1 teaspoon cumin seeds -- (preferably black)

1 teaspoon whole cloves

1 teaspoon whole black peppercorns

1/4 medium nutmeg seed

 

Place all of the ingredients in a clean electric coffee grinder. Turn machine

on, and process until the spices have been finely ground, 30 to 40 seconds.

Transfer to a small airtight container, and store in a cool, dark place.

 

Adapted from " Madhur Jaffrey's Indian Cooking " by Madhur Jaffrey. Reprinted by

permission of Barrons Educational Series, Inc.

 

Cuisine:

" Indian "

Source:

" Indiancooking "

S(Formatted By):

" Nancy Braswell "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 19 Calories; trace Fat (12.1% calories

from fat); trace Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tj's Garam Masala

 

Recipe By :TJ <tsingh

Serving Size : 1 Preparation Time :0:00

Categories : Condiment

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups coriander seeds

1 cup cumin seeds

5 teaspoons whole black pepper

3 teaspoons whole clove -- heaping

8 green cardamom pods

1 cinnamon stick -- 7.5 cm, thick

1 teaspoon ajwain seeds -- a bit less

 

Grind coriander and cumin. Clean grinder (if using a coffee mill) by grinding

white rice.

 

Grind rest of spices; sift through a fine screen and grind the teaspoon of

leftovers once more. Sift and discard the pinch that's left.

 

The coffee grinder can be cleaned using the white rice method once again. Mix

all the ingredients well, seal tightly in a jar and keep in the freezer. This

will last at least 6 months if your sealing technique is good.

 

Cuisine:

" Indian "

Source:

" rec.food.cooking "

S(Formatted By):

" Nancy Braswell "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 533 Calories; 30g Fat (35.4% calories

from fat); 20g Protein; 103g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

76mg Sodium. Exchanges: 6 1/2 Grain(Starch); 6 Fat.

 

NOTES : Ajwain seeds are also known as lovage seeds. - N.B.

Nutr. Assoc. : 0 0 0 0 0 0 0