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                           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)

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