On 2/2/2012 1:18 PM, Mike Muth wrote:
> This spice blend is found in many Indian and S. Asian dishes. I've also
> used it with some Algerian and Moroccan recipes.
>
> Garam Masala - an Indian recipe
> Some variants include fennel seeds and mace. You can add small amounts to
> this recipe. To get the exact taste you want, make the basic recipe and
> then test small amounts with added ground fennel and/or mace. Some
> mixtures also include white peppercorns.
>
> 4 Tbsp coriander seeds
> 1 Tbsp black peppercorns
> 1 Tbsp cumin seeds
> 1 1/2 tsp black cumin seeds
> 1 1/2 tsp ground ginger
> 3/4 tsp black cardamom (3 or 4 large pods)
> 3/4 tsp cloves
> 2 one-inch sticks cinnamon
> 3/4 tsp crushed bay leaves
> 1/4 tsp nutmeg
>
> Break up the stick cinnamon into smaller pieces.
> In a heavy skillet on medium heat, gently roast all the ingredients but the
> ginger and nutmeg. They will turn a few shades darker. Stir occasionally.
> Once the spices are roasted, remove from heat.
> Allow to cool.
> Remove the cardamom seeds from the pods and return them to the mixture.
> Add the ground ginger and nutmeg.
> Grind to a fine powder.
> Store in a cool, dark place in an air-tight container.
>
There are certainly many different recipes for Garam Masala. Commercial
versions usually contain Asafoetida (hing). Hing has a pretty foul smell
by itself but incorporates well. It's not the same at all but the effect
is similar to Vietnamese fish sauce, Nuoc Mam. which by itself is the
quintessence of old fish.

--
Jim Silverton

Extraneous "not" in Reply To.