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Punjabi-Style Garam Masala
2 1/2 tb Green cardamom pods 4 tb Cumin seeds 5 tb Coriander seeds 1/4 ts Ajowan seeds 3 Blades of mace; OR... 1/4 ts -Ground mace 2 tb Black peppercorns 1 1/2 tb Whole cloves 2 Cinnamon sticks, 3" long 1 Bay leaf 1/4 ts Ground ginger 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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