Garam Marsala Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Plus 1 tsp cardamom seeds,
2: 3-inch cinnamon sticks, crushed
2 tsp: Whole cloves,
1 tbsp: Plus 1 tsp black peppercorns,
3 tbsp: Cumin seeds,
3 tbsp: Coriander seeds,
Directions:
Put all spices in a heavy skillet and dry roast over medium heat 5 to
10 minutes, until browned, stirring constantly. Cool completely, then
grind to a fine powder in a coffee grinder or with a pestle and
mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by
Linda Fraser]
From: Sandee Eveland Date: 06-16-95 (159) Fido:
Cooking
Source from luhu.jp
10 minutes, until browned, stirring constantly. Cool completely, then
grind to a fine powder in a coffee grinder or with a pestle and
mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by
Linda Fraser]
From: Sandee Eveland Date: 06-16-95 (159) Fido:
Cooking
Source from luhu.jp