*  Exported from  MasterCook  *
 
                         PUNJABI-STYLE GARAM MASALA
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Indian
                 Curry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   tb           Green cardamom pods
    5       tb           Coriander seeds
    3                    Blades of mace
    2       tb           Black peppercorns
    2                    Cinnamon sticks, 3″ long
      1/4   ts           Ground ginger
    4       tb           Cumin seeds
      1/4   ts           Ajowan seeds
                         ts -Ground mace
    1 1/2   tb           Whole cloves
    1                    Bay leaf
    1       tb           Ground nutmeg
 
   A little of this warm, spicy blend goes a long way.  Coming from North  
  India, where meat is eaten more frequently than in the South, it is   the
  kind of masala that’s popular as an accompaniment for almost any   meat
  dish, as a condiment or in the sauce.      Grind toasted ingredients with
  mace, peppercorns, cloves, cinnamon,   and bay leaf, and mix well with the
  other ground ingredients.      * Source: Lord Krishna’s Cuisine: The Art of
  Indian Vegetarian   Cooking * (by Yamuna Devi) * Published in: The Herb
  Companion -   February/March 1993 * Typed for you by Karen Mintzias   
 
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