Jump to content
IndiaDivine.org

Correction: Bengali-Style Garam Masala

Rate this topic


Guest guest

Recommended Posts

Sorry, the word 'peppercorns' got lost in the spine of this (thick hardcover)

book during the scanning. Here is the corrected recipe.

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " November 30, 2000 " >

<Summ>

<Nam>

Bengali-Style Garam Masala

</Nam></Summ>

<RcpE name= " Bengali-Style Garam Masala " author= " Yamuna Devi " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Bengali-Style Garam Masala

 

Recipe By :Yamuna Devi

Serving Size : 0 Preparation Time :0:00

Categories : Condiment

 

Amount Measure Ingredient -- Preparation Method

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

4 dried whole chili pods

3 tablespoons sesame seeds

2 tablespoons green peppercorns

2 tablespoons black peppercorns

2 tablespoons white peppercorns

1 tablespoon whole cloves

3 3-inch cinnamon sticks

20 green cardamom pods

1/4 cup cumin seeds

3/4 cup coriander seeds

3 cassia or bay leaves

1 teaspoon ground ginger

 

Grind together well and store in a cool dark place.

 

Cuisine:

" Indian "

Source:

" Lord Krishna's Cuisine - The Art of Indian Vegetarian Cooking "

S(Formatted by):

" Nancy Braswell, Nov-30-2000 "

Copyright:

" 1987, E.P. Dutton, New York "

 

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

 

Per Serving (excluding unknown items): 753 Calories; 30g Fat (27.9% calories

from fat); 26g Protein; 147g Carbohydrate; 47g Dietary Fiber; 0mg Cholesterol;

84mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat.

 

 

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

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Condiment

</CatT>

</CatS>

<IngR name= " dried whole chili pods " qty= " 4 " ></IngR>

<IngR name= " sesame seeds " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " green peppercorns " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " black peppercorns " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " white peppercorns " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " whole cloves " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " cinnamon sticks " unit= " 3-inch " qty= " 3 " ></IngR>

<IngR name= " green cardamom pods " qty= " 20 " ></IngR>

<IngR name= " cumin seeds " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " coriander seeds " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " cassia or bay leaves " qty= " 3 " ></IngR>

<IngR name= " ground ginger " unit= " teaspoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Grind together well and store in a cool dark place.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Lord Krishna & apos;s Cuisine - The Art of Indian Vegetarian Cooking

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-30-2000 " />

<CpyR>

1987, E.P. Dutton, New York

</CpyR>

</RcpE></mx2>

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...