Yield: 6 servings
|½ cup||Black Pepper|
|6 tablespoons||Dark Caraway Seeds|
|2½ tablespoon||Ground Cinnamon|
|2½ tablespoon||Ground Cloves|
|2 tablespoons||Cardamom Seeds|
Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes.
NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses.
From How To Make Good Curries by Helen Lawson Copyright 1973