From ianhoarespamless@wanadoo.fr Fri Aug 1 10:36:21 2003 Date: Thu, 31 Jul 2003 19:02:23 +0200 From: Ian Hoare Reply-To: ianhoare@wanadoo.fr Newsgroups: uk.food+drink.indian Subject: Re: No solanaceae Here's a few more @@@@@ Now You're Cooking! Export Format Garam Masala misc, indian, mix 1/4 cup black cardamon pods 5 cinnamon sticks broken into pieces 2 tablespoon cloves 1/4 nutmeg, grated 1/4 cup black peppercorns 1/4 cup caraway or cumin seeds Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months. The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 12 Yield: 1 cup ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Garam Masala indian, mix 1 small nutmeg; whole 1 1/2 tablespoon cardamom; green pods 4 cinnamon sticks; 1 inch each 1 tablespoon cloves, whole 1 teaspoon peppercorns 1 teaspoon cumin seeds "Every household in India has its own special blend of garam masala, made with the recipe perfected by the family through the generations. Ready-made garam masala is available in the store but is considered inferior. This recipe given here belongs to my father-in-law who is a connoisseur of garam masala and uses it liberally in his cooking. ... When I make this masala, I don't bother to peel the cardamom pods but grind the skin and all along with the rest of the spices. This saves effort, adds fiber to the diet and doesn't significantly alter the flavor. However, you may want to peel them before grinding." Anne's note: For this recipe to be successful, you must use FRESH spices. Purchase them in an Indian grocery where they are fresher and cheaper. Do NOT use the bleached white cardamom pods from the supermarket; they have no aroma or flavor. I use a coffee grinder to grind the spices (the nutmeg is quite hard) and I store the finished garam masala in a covered container in the freezer. Crush the nutmeg coarsely with a mortar and pestle. Transfer to the container of a clean coffee grinder, add the remaining ingredients and grind finely. Store in airtight container. Recipe may be double or tripled etc. if desired. MAKES: about 4 TABLESPOONS SOURCE: _From Bengal to Punjab_ by Smita Chandra posted by Anne MacLellan From: Anne Maclellan ~-- Yield: 1 servings ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Garam Masala - Charlotte Solomon condiments, indian, mix 4 tablespoon coriander seeds 2 tablespoon cummin seeds 1 tablespoon whole black peppercorns 2 teaspoon cardamom seeds (not pods**) 4 cinnamon sticks 3 each 1 teaspoon whole cloves 1 nutmeg In a small pan roast separately the coriander, cummin, peppercorns, cardamom, cinnamon and cloves. As each one starts to smell fragrant, turn on to a plate to cool. **After roasting, peel the cardamoms, discard pods and measure and use only the seeds. Put all into electric blender and blend to a fine powder. Finely grate nutmeg and mix in. Store in glass jar with airtight lid. Recipe Charlotte Solomon "South East Asian Cookery" MMed IMH c/o Le MarYol BBS Fido 2:324/151.4 Yield: 5 fl oz ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Garam Masala - Madhur Jaffrey condiments, indian, mix 1 tablespoon cardamom seeds (not pods**) 1 teaspoon black cummin (kala jeera) 1 teaspoon whole black peppercorns 1 cinnamon stick 2 1 teaspoon whole cloves 1/4 nutmeg; grated In a small pan roast separately the cardamom , black cummin, peppercorns, cinnamon and cloves. As each one starts to smell fragrant, turn on to a plate to cool. After roasting, peel the cardamoms, discard pods and measure and use only the seeds. Put all into electric blender and blend to a fine powder. Finely grate nutmeg and mix in. Store in glass jar with airtight lid. Recipe Madhur Jaffrey, "Indian Cookery" Method & MMed IMH c/o Le MarYol BBS Fido 2:324/151.4 Yield: 1 batch ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Garam Masala - Sausage Spice Mixture condiments 1/4 cup cinnamon; ground 3 tablespoon cardamom; ground 2 tablespoon cloves; whole 1 tablespoon nutmeg; grated 2 1/2 tablespoon cumin; ground 1 1/2 tablespoon corainder; ground 1 tablespoon black pepper 1 tablespoon tumeric Preheat the oven to 350F. Mix all the spices well and spread them on a baking sheet. Toast in the oven for 5 minutes, stirring once. Place into a jar and screw on the lid. The spice mixture can be stored at room temperature for 1 to 2 months. From =The Savory Sausage= by Linda Merinoff, 1987, Poseidon Press. ISBN 0-671-62727-9. Typos & MM by Kurt Faria. From: Salata Redondo Beach, Ca (310)-5 Yield: 1 cup ** Exported from Now You're Cooking! v5.59 ** -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits.