Recipe:  Garam Masala



Ingredients:

5 three-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns

Instructions:

Combine the whole spices in a heavy skillet over moderate heat and toast
for a few minutes, until they are warm and aromatic. Allow to cool, then
pulverize in an electric blender or coffee grinder (that you use
exclusively for grinding spices) until it forms a fine powder. This recipe
makes about 1+1/2 cups (375 ml) and may be stored in an airtight container
at room temperature for several months without losing its flavor.

Italians have olive oil, Chinese have peanut oil, the French have butter,
and the Indians have ghee. This is a staple of the Indian kitchen and
resembles clarified butter, except that the long cooking process gives it a
unique and nutty flavor. There really is no traditional substitute for it,
so if your diet prevents you from eating even a little butter, you will
have to make do with whatever substitute you prefer.