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RECIPE: Garam Masala

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Jai Maharaj

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Aug 27, 1993, 5:40:12 PM8/27/93
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This Garam Masala recipe is from noted international chef,
teacher and author Julie Sahni:

GARAM MASALA

To make 1-1/2 cups:

3

3 tablespoons (about 20) black, or 2 tablespoons (about 75) green
cardamom pods
3 cinnamon sticks, 3 inches long
1 tablespoon whole cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds

Break open cardamom pods. Remove seeds, and reserve. Discard
the skin. Crush cinnamon with a kitchen mallet or rolling pin to
break it into small pieces. COmbine all the spices, and roast and
(then) grind them. Store in an airtight container in a cool place.
The recipe may be cut in half.

%%%%%% OM SHANTI %%%%%%
Jai
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Eric Lochner

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Sep 1, 1993, 3:55:00 PM9/1/93
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In article <CCFtJ...@freenet.carleton.ca>, ad...@Freenet.carleton.ca (Jai Maharaj) writes...

>
>This Garam Masala recipe is from noted international chef,
>teacher and author Julie Sahni:
>GARAM MASALA
>To make 1-1/2 cups:
>3 tablespoons (about 20) black, or 2 tablespoons (about 75) green
> cardamom pods
>3 cinnamon sticks, 3 inches long
>1 tablespoon whole cloves
>1/4 cup black peppercorns
>1/2 cup cumin seeds
>1/2 cup coriander seeds
> Break open cardamom pods. Remove seeds, and reserve. Discard
>the skin. Crush cinnamon with a kitchen mallet or rolling pin to
>break it into small pieces. COmbine all the spices, and roast and
>(then) grind them. Store in an airtight container in a cool place.
>The recipe may be cut in half.

from my experience, there are NOT 20 black cardamom pods in 3T nor are there 75
green cardamom pods in 2T. i am most confused by this...

eric lochner
loc...@fsuhep.physics.fsu.edu
"the bunny..."


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