Recipe#10354

Title: Garam Masala 02

Newsgroups: rec.food.recipes 
 From: jmcewen@uhunix.uhcc.hawaii.edu (Jan McEwen) 
 Subject: Garam Masala (Curry Powder) 
 Date: Sat, 29 Oct 1994 19:43:00 +0000 
 Message-ID: <10291994194332um@alexr.demon.co.uk> 

5 3-in pieces cinnamon stick
 1 c whole cardamom pods, preferably green cardamom pods
 1/2 c whole cloves
 1/2 c whole cumin seeds
 1/4 c whole coriander seeds
 1/2 c whole black peppercorns
 Preheat oven to 200F.  Spread the cinnamon, cardamom, cloves, cumin,
 coriander and peppercorns in one layer in a jelly-roll pan or large
 shallow roasting pan.  Roast on the bottom shelf of oven for 30 min,
 stirring and turning the mixture two or three times with a large spoon.
 Do not let the spices brown or burn.
 Break open the cardamom pods between your fingers or place them one at a
 time on a flat surface and press down on the pod with the ball of your
 thumb to snap it open.  Pull the pod away from the seeds inside and
 discard it.  Set seeds aside.
 Place the roasted cinnamon sticks between the two layers of a folded
 linen towel and pound them with a rolling pin or a kitchen mallet until
 they are finely crushed.
 Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds,
 coriander seeds and peppercorns in a small pan or bowl and stir them
 together until they are well mixed.
 Grind the spices a cup or so at a time by pouring them into the jar of an
 electric blender and blending at high speed for 3 or 3 min, until they
 are completely pulverized and become a smooth powder.  If machine clogs
 and stops, turn it off, stir spices once or twice, then continue
 blending.  As each cupful of spices is ground, transfer to a jar or
 bottle with a tightly fitting lid.
 Garam masala may be stored at room temperature in an airtight container,
 and will retain its full flavor for 5 or 6 months.
 Makes about 1 1/2 cups