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      Title: Basic Garam Masala and Variations
 Categories: Spice, Mix, Indian
      Yield: 1 batch
 
      2    Cinnamon sticks
      3    Bay leaves
     40 g  (1 1/2 oz) cumin seeds
     25 g  (1 oz) coriander seeds
     20 g  (3/4 oz) green or black
           Cardamom seeds
     20 g  (3/4 oz) black peppercorns
     15 g  (1/2 oz) cloves
     15 g  (1/2 oz) ground mace
 
  This is a version of the most common type of garam masala used
  throughout Uttar Pradesh and the Punjab, which goes well with
  onion-based sauces for meats and poultry. It is a spicy, pungent
  blend. Change the proportions to suit your taste and the dish.
  
  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.
  
  Source: Jill Norman "The Complete Book of Spices"
  From: Peggy Morgan
 
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