* Exported from MasterCook *
Asian Garam Masala
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 teaspoon cardamom seeds -- taken from about 12 green cardamom pods
1 cinnamon stick -- 1-1/2 inch long
1/2 teaspoon whole cloves
2 teaspoons black peppercorns
1 tablespoon cumin seeds -- plus 1 teaspoon
1 tablespoon coriander seeds -- plus 1 teaspoon
Combine the cardamom seeds, cinnamon stick, cloves, peppercorns, cumin seeds, and coriander seeds in a dry skillet and toast over medium heat, shaking frequently, for 2 to 3 minutes, until there is a heady, sweet fragrance. Remove from the heat and cool slightly for a few minutes. In batches, grind to a powder in a spice grinder or clean, dry electric coffee grinder dedicated to grinding spices. Store in an air-tight container.
Makes 1/4 cup (12 one-teaspoon servings).
AuthorNote: Making your own garam masala spice blend for Indian foods is easy and inexpensive, and the results will be superior to store-bought. Toasting and grinding the spices in small batches ensures freshness.
The blend varies among cooks, and there is the subtle traditional blend of cardamom, cinnamon, cloves, and black pepper. I prefer a slightly bolder approach that includes cumin and coriander, too. Whole spices are available at reasonable prices from Asian markets and the bulk section of many health food stores.
Source:
"Asian Dumplings by Andrea Nguyen, 2009."
S(Formatted by Chupa Babi):
"March 2010"
Yield:
"1/4 cup"
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Per Serving (excluding unknown items): 9 Calories; trace Fat (20.5% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 253 0 0 0 0 0
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