Dee!
Yes I live in United States. I am 64 years old and came here when I was
20. Long time in these United States... By the way i live in Ohio.
The spice blends are all different as they vary from region to region.
Punjabi Garam masala is simple. There are five spices:
1. Seeds of Black Cardamoms: 2 teaspoon
2. Cinnamon sticks 3" size: 4
Use 'Cassia' bark if available for stronger aroma.
3. Whole cloves: 8 teaspoons
4. Nutmeg: ¼ teaspoon
5. Cumin seeds: 4 teaspoons
Grind these spices very coarse to resemble spent coffee grounds. These
spices and freshly ground black pepper complete the Punjabi Garam
masala. Commercial packers will include black peppers. Non of these
spices is dry roasted. This spice blend is added during last 5 minutes
of cooking with lid closed. This is the same recipe I have on my
website. It is true that in Punjabi cooking, we use lots of ginger. But
I always add fresh ginger. Dried ginger does not even come close to
fresh ginger for my liking. So, in my Punjabi Garam masala, the black
pepper and ginger are missing. I have never seen coriander added to
Punjabi Garam Masala. To, add coriander, it should be dry roasted to be
used as a tradtional punjabi garam masala.

When the whole bean is split, it cracks the surface and also creates
the powdery starch. When you bring it to a boil, these particles create
a hnoey comb like structure causing boil over. The tiny pieces from the
cracked surface also start to get lose contributing to the honeycomb.
You can reduce the powder by washing and rinsing, still you can't
repair the surface cracks. Adding oil, changes the surface tension, so
that bubbles don't form to make honey comb. The oil helps but does not
eliminate the problem entirely. When the whole beans are boiled, there
is no starch powder or cracked surface to form the honeycomb. The whole
beans should still be washed to get rid of dirt.
Enjoy your oatmeal!
Yogi