Recipe#10353

Title: Garam Masala

From: Thomas D Potterf tomdp@selway.umt.edu 
 Newsgroups: rec.food.recipes 
 Subject: Garam Masala 
 Date: 17 Sep 1994 06:27:56 -0400 
 Organization: Akademia Pana Kleksa, Public Access Uni* Site 
 Message-ID: <35egbc$s0j@junior.wariat.org> 

This is the best recipe I have come across for Garam Masala (spice 
 mixture used extensively in Indian food).  It even approximates the taste 
 of tandoori when used to spice barbeque.
 1tbsp green cardamom pods
 1 cinnamon stick 3 in. long
 1/2 tbsp whole cloves
 1/2 oz black peppercorns
 1 oz cumin seeds
 1 oz coriander seeds
 Dry roast the spices in a cast iron pan until they all turn brown. 
 (shake the spices as you roast them to prevent burning-- no oil --).  Cool.
 Grind in a coffee grinder or spice mill to a powder and store in an 
 airtight container. 
 This homemade mixture is much better than commercial mixtures.