Make Your Own Garam Masala

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* Exported from MasterCook *

 

MADHUR'S GARAM MASALA

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Seasoning Mixtures

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon cardamom -- (whole, not pods)

1 cinnamon stick -- 2 inch

1 teaspoon cumin seed -- black

1 teaspoon cloves -- whole

1 teaspoon black peppercorns

1/4 nutmeg -- whole, average size

 

Regular cumin seeds can be substituted for the black cumin seeds.

Cardamom seeds (not pods) available in East Indian food stores, are

used here as they give a more delicate taste.

 

Place ingredients in clean electric or spice grinder. Turn machine on

30 to 40 seconds or until spices are finely ground. Store in small

jar with tightly fitted lid. Keep away from heat and sunlight.

 

 

 

Source:

" SOAR -- http://www.recipesource.com/ "

S(Formatted for MC6):

" by Vicky; v_camille_b "

Yield:

" 3 Tablespoons "

 

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

- -

 

Per Serving (excluding unknown items): 92 Calories; 3g Fat (19.0%

calories from fat); 2g Protein; 22g Carbohydrate; 12g Dietary Fiber;

0mg Cholesterol; 16mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean

Meat; 1/2 Fat.

 

NOTES : " Garam marsala " means " hot spices " and is generally added to

foods near the end of cooking or as a garnish.

 

This homemade version is superior to store bought, which is usually

heavy on the cheaper spices and not as fresh. Make this in small

quantities so that it stays fresh.

Nutr. Assoc. : 0 0 0 0 0 0

 

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<mx2 source= " MasterCook 6.0 " date= " April 05, 2002 " >

<Summ>

<Nam>

MADHUR & apos;S GARAM MASALA

</Nam></Summ>

<RcpE name= " MADHUR & apos;S GARAM MASALA " author= " " >

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Seasoning Mixtures

</CatT>

</CatS>

<IngR name= " cardamom " unit= " tablespoon " qty= " 1 " >

<IPrp>

(whole, not pods)

</IPrp>

</IngR>

<IngR name= " cinnamon stick " qty= " 1 " >

<IPrp>

2 inch

</IPrp>

</IngR>

<IngR name= " cumin seed " unit= " teaspoon " qty= " 1 " >

<IPrp>

black

</IPrp>

</IngR>

<IngR name= " cloves " unit= " teaspoon " qty= " 1 " >

<IPrp>

whole

</IPrp>

</IngR>

<IngR name= " black peppercorns " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " nutmeg " qty= " 1/4 " >

<IPrp>

whole, average size

</IPrp>

</IngR>

<DirS>

<DirT>

Regular cumin seeds can be substituted for the black cumin seeds.

Cardamom seeds (not pods) available in East Indian food stores, are

used here as they give a more delicate taste.

& #013; & #010; & #013; & #010;Place ingredients in clean electric or spice

grinder. Turn machine on 30 to 40 seconds or until spices are finely

ground. Store in small jar with tightly fitted lid. Keep away from

heat and sunlight. & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

SOAR -- http://www.recipesource.com/

</Srce>

<AltS label= " Formatted for MC6 " source= " by Vicky;

v_camille_b " />

<Yield unit= " Tablespoons " qty= " 3.000000 " />

<Note>

& quot;Garam marsala & quot; means & quot;hot spices & quot; and is

generally added to foods near the end of cooking or as a garnish.

& #013; & #010; & #013; & #010;This homemade version is superior to store

bought, which is usually heavy on the cheaper spices and not as

fresh. Make this in small quantities so that it stays fresh.

</Note>

</RcpE></mx2>