*  Exported from  MasterCook  *

                           Garam Masala with Uses

Recipe By     : Waldine Van Geggen (VGHC42A)
Serving Size  : 1    Preparation Time :0:00
Categories    : Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Whole black peppercorns
   4      ts            Cumin seed
   1      tb            Coriander seed
   1 1/2  ts            Whole cloves
   1      ts            Cardamom seeds
   1                    Cinnamon stick (3") -- 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°F 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

Notes:

Season rice:

Add about 1 ts garam masala per 1 c rice before cooking. Season 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 garam masala 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 garam masala into an 8 oz carton sour cream or yogurt.
Dollop atop baked potatoes.

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