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                        PUNJABI-STYLE GARAM MASALA

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Indian
                Curry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2   tb           Green cardamom pods
   5       tb           Coriander seeds
   3                    Blades of mace
   2       tb           Black peppercorns
   2                    Cinnamon sticks, 3" long
     1/4   ts           Ground ginger
   4       tb           Cumin seeds
     1/4   ts           Ajowan seeds
                        ts -Ground mace
   1 1/2   tb           Whole cloves
   1                    Bay leaf
   1       tb           Ground nutmeg

  A little of this warm, spicy blend goes a long way.  Coming from North  
 India, where meat is eaten more frequently than in the South, it is   the
 kind of masala that's popular as an accompaniment for almost any   meat
 dish, as a condiment or in the sauce.      Grind toasted ingredients with
 mace, peppercorns, cloves, cinnamon,   and bay leaf, and mix well with the
 other ground ingredients.      * Source: Lord Krishna's Cuisine: The Art of
 Indian Vegetarian   Cooking * (by Yamuna Devi) * Published in: The Herb
 Companion -   February/March 1993 * Typed for you by Karen Mintzias   

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