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First added: 2012-12-29; Last edited: 2013-01-03
Author: Anjana Maheshwari (Yale ISPY)
This recipe is from Anjana's mother who learned from her mother. This recipe is at least three generations old!
This garam masala is compared to other recipes on the "Asian Spice Pastes & Pastes" page.
Essential Supplies & Ingredients: (makes 400 grams)
• 1 pan (a "non-stick" pan can be used)
• cardamom, small green (25 grams)
• cardamom, large black (25 grams)
• mace (nutmeg "flowers") (25 grams)
• nutmeg, whole (4 pieces)
• cinnamon (100 grams)
• ginger, dry powder (25 grams)
• black pepper (50 grams)
• cumin (50 grams)
Assessment and Possible Improvements:
• Annotated Internet Links:
• Recommended Cookbooks:
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