Garam Masala w/Uses

* 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)

- - - - - - - - - - - - - - - - - -