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Title: Basic Garam Masala
Yield: 1 Serving

Ingredients

      2    cinnamon sticks
      3    bay leaves
  1 1/2    Oz cumin seeds
  1 1/2    Oz coriander seeds
    3/4    Oz green or black cardamom
           -seeds
    3/4    Oz black peppercorns
    1/2    Oz cloves
    1/2    Oz ground mace

Instructions

Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a
heavy
frying pan and after 2-3 minutes put in the whole spices. Dry roast over a
medium heat until the color darkens, stirring or shaking the pan
frequently
to prevent burning. Leave to cool, then grind and blend with the mace. In
an
airtight container, the mixture will keep for 3-4 months.

* To make a mild and subtle Moghul Masala, use only green cardamoms,
cinnamon, black peppercorns, mace and a few cloves.

* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds
and
chilies.

* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms,
black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.

* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds,
chilies
and ground turmeric, and double the amount of coriander seeds.

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Contributor: ChiliDog's Kitchen http://umn.edu/~fine0015

Preparation Time: 0:00

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