* Exported from MasterCook *
Indian Hot Spice Powder - Garam Masala
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Amount Measure Ingredient -- Preparation Method
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1/2 cup black peppercorns
1/2 cup coriander seeds
1/2 cup cumin seeds
2 tablespoons cloves
1 tablespoon green cardamom seeds
1 piece cinnamon stick -- 2-inches, broken into pieces
Heat a large skillet over medium-high heat. Add all the ingredients and dry roast, stirring constantly with a wooden spoon, for 3 to 4 minutes, or until the spices start to give off an aroma. Keep stirring for 2 minutes more, then remove from the heat and transfer to a bowl. Let cool.
In a spice grinder, grind the roasted spices to a powder. Let cool completely. Store in a glass jar. Well-sealed in a glass jar, garam masala keeps indefinitely, though the vigor of the flavors will decline after several months.
Makes about 1 1/2 cups spice powder (24 one-tablespoon servings)
AuthorNote: Long before I ever went to India, I loved cooking Indian food. I'd get cookbooks out of the library and fill small jars with spices whenever I came across new ones I'd never tried before. I felt like a chemist, an artist, whenever I heated a tablespoon of oil in my heavy black skillet, then watched as cumin seeds, turmeric, ground coriander and mustard seeds hit the oil and began to blend. The kitchen would instantly come alive with a complexity of smells and sizzles and pops.
And then I read about garam masala, about all the different local and regional variations, about different masalas for chicken and fish and certain types of vegetables. Ah, the chemistry, the artistry...
I think it was around that time I bought an airplane ticket.
Use in recipes as directed; can also be sprinkled on deep-fried crisp lentil waters (page 132), on fresh corn-on-the-cob (together with a squeeze of fresh lemon juice), or on hot popcorn.
Cuisine:
"Indian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 32 Calories; 1g Fat (23.4% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 0 0 0 0 253 0
