Subj : Indian spices
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Sat Aug 06 2022 21:53:00

-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> What do you do for pizza crust?

 SH> My go-to is the Bob's 1-1 GF flour.  Can follow regular recipes
 SH> as it is a 1-1 replacment for regular AP flour.

I am familiar with Bob's Red Mill grains, just never noticed that
one. Because his small packages of organic flours and seeds are
so expensive I only go to that rack in a pinch when I want
something that's not available in the regular baking aisle.

Speaking of economy, lately I've been getting my cornmeal, rice,
certain spices, peas, beans and lentils from the Indian aisle and my
sardines from the Filipino section of the store.

Those other garam masala recipes I mentioned a couple of days ago:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Garam Masala and Variations
 Categories: Spice, Mix, Indian
      Yield: 1 batch
 
      2    Cinnamon sticks
      3    Bay leaves
     40 g  (1 1/2 oz) cumin seeds
     25 g  (1 oz) coriander seeds
     20 g  (3/4 oz) green or black
           Cardamom seeds
     20 g  (3/4 oz) black peppercorns
     15 g  (1/2 oz) cloves
     15 g  (1/2 oz) ground mace
 
  This is a version of the most common type of garam masala used
  throughout Uttar Pradesh and the Punjab, which goes well with
  onion-based sauces for meats and poultry. It is a spicy, pungent
  blend. Change the proportions to suit your taste and the dish.
  
  Break the cinnamon sticks into pieces. Crumble the bay leaves.
  Heat  a heavy frying pan and after 2-3 minutes put in the whole
  spices. Dry roast over a medium heat until the color darkens,
  stirring or shaking the pan frequently to prevent burning. Leave
  to cool, then grind and blend with the mace. In an airtight
  container, the mixture will keep for 3-4 months.
  
  To make a mild and subtle Moghul Masala, use only green
  cardamoms, cinnamon, black peppercorns, mace and a few cloves.
  
  For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan
  seeds and chilies.
  
  For a mildish Kashmiri Masala, use black cumin seeds, green
  cardamoms, black peppercorns, cloves, cinnamon, mace, and add a
  little grated nutmeg.
  
  For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard
  seeds, chilies and ground turmeric, and double the amount of
  coriander seeds.
  
  Source: Jill Norman "The Complete Book of Spices"
  From: Peggy Morgan
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garam Masala Spice Blend
 Categories: Spice, Indian, Chilies, Mix
      Yield: 1/2 cup
 
      1 tb Coriander; ground
      1 tb Cumin; ground
      1 tb Fresh ground black pepper
      1 tb Cayenne pepper; ground
      1 tb Fennel seeds; ground
      1 tb Ginger; ground
      1 tb Cardamom; ground
      1 ts Cloves; ground
      1 tb Nutmeg; ground
 
  Combine all ingredients in a small jar.  Cover and store at room
  temperature for up to 1 month.
  
  Recipe By: Ron West
  
MMMMM
           

Cheers

Jim


.... They don't use chillies as a spice; they eat them like vegetables!

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