MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Garam Masala Ever
 Categories: Indian, Spices
      Yield: 1-1/2 Cups
 
  1 1/2 tb Whole black cardamom (10)
      1 tb Whole green cardamom (40)
      3    Cinnamon sticks (3")
      1 tb Whole cloves
    1/4 c  Black peppercorns
    1/2 c  Cumin seeds
    1/2 c  Coriander seeds
 
  Break open cardamom pods, remove seeds and reserve. Discard skins.
  Crush cinnamon with a kitchen mallet or rolling pin to break it into
  small pieces. Combine all the spices together.
  
  Preheat a large, heavy iron frying pan on a stovetop burner at medium
  heat for 2 minutes. Add the spices and roast over medium heat,
  stirring and shaking the pan constantly in order to prevent burning.
  For the first minute or two, nothing will happen--the spices are
  losing their moisture during this time--and then all of a sudden they
  will start to brown. This is a crucial period: If you don't watch
  them carefully and stir them constantly, they will burn almost
  instantly. As the spices brown, they will begin to smoke, releasing
  the sweet fragrance of roasting spices. Roast them until they turn
  dark brown (I roasted mine to medium brown). Turn down the heat a
  little if they seem to be browning too quickly. 1-1/2 cups garam
  masala will take about 10 minutes. Take the browned spices out of the
  pan immediately, and put them into a clean, dry bowl to cool
  completely before using.
  
  Put the spices in a coffee grinder and grind them to a fine powder. A
  food processor is not suitable for grinding this blend.
  
  This garam masala will keep for 3 months at the very least, if stored
  in airtight containers in a cool, dry place.
  
  Recipe by Classic Indian Cooking by Julie Sahni
 
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