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Garam Masala #5

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      Title: GARAM MASALA #5
 Categories: Indian, Condiment
      Yield: 6 Servings
 
    1/2 c  Black Pepper
      6 tb Dark Caraway Seeds
  2 1/2 tb Ground Cinnamon
    1/2 c  Coriander
  2 1/2 tb Ground Cloves
      2 tb 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
 
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