Recipe - Ghurum Masala- Recipe Collection

Ghurum Masala
One fourth cup Black cardamon pods
5 Cinnamon sticks; broken up
2 tablespoon Cloves
One fourth Nutmeg seed; grated
One fourth cup Black peppercorns
One fourth cup Caraway or cumin seed
South Indian Ghurum
Masala
One half cup Green cardamon pods; husked
2 tablespoon Black cardamon pods; husked
3 Cinnamon sticks; broken up
One fourth cup Cloves
One fourth Nutmeg seed; grated
One fourth cup Black peppercorns
One fourth cup Cumin seed
One half cup Coriander seed
MughalStyle Ghurum
Masala
1 cup Green cardamon pods; husked
2 Cinnamon sticks; broken up
One fourth cup Cloves
1 tablespoon Nutmeg; grated
One fourth cup Black peppercorns
Kashmir Style Ghurum
Masala
1 cup Green cardamon pods
5 Cinnamon sticks; broken up
One fourth cup Cloves
One half Nutmeg seed; grated
One fourth cup Black peppercorns
One half cup Black cumin seed
One half cup Aniseed or fennel seeds

Roast the spices in a small, heavybased pan over a medium heat for 45
minutes, stirring constantly until they become a shade darker than their
original colour. The spices will also give out a distinct aroma and the pan
will emit light fumes of smoke. Rewmove the spices from the pan and grind
them to a fine powder in a coffee grinder. Store in an airtight jar for up
to 6 months. Pecked by Jazzbel's two fingers from jazzbel@batelnet.bs

Recipe by: The classic 1000 Indian Recipes

Posted to BakeryShoppe Digest V1 #237 by "Jazzbel"
jazzbel@grouper.BatelNET.bs on Sep 14, 1997