*  Exported from  MasterCook  *
 
                            Garam Masala w/Uses
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    2      tablespoons   Whole black peppercorns
    4      teaspoons     Cumin seed
    1      tablespoon    Coriander seed
    1 1/2  teaspoons     Whole cloves
    1      teaspoon      Cardamom seeds
                         3″ stick cinnamon -- broken
 
 If using cardamom pods, crush slightly between 2 spoons. Remove seeds and
  discard. Place all of the spices in an 8x8x2″ baking pan; heat in a 300~=
  oven for 15 minutes. In a blender container place spices.
 Cover tightly; blend till very fine. Store in a tightly covered container in
  a cool, dry place for up to 6 months. Yield 1/3 cup. USES-Season rice: Add
  about 1 ts per 1 c rice before cooking. Seson rice with butter and salt
  before serving. Spice up chicken:
 Rub all over chicken pieces before grilling, roasting or broiling. Season
  with salt to taste and add a squeeze of lemon, if desired. Toss with
  veggies: Stir 1/2 ts into about 2 tb melted butter and toss with cooked
  veggies such as carrots, parsnips, squash, sauteed onions or green beans.=
  Add to sour cream or yogurt: Stir 1 ts into an 8oz carton sour cream or
  yogurt. Dollop atop baked potatoes. (wrv)
 
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