Garam Masala #5

1. Pick over the ingredients and remove any husks or strawy bits.
2. Grindi together in a blender or finely adjusted coffee grinder.
3. Do not make the mixture too fine.
4. Stor in an airtight container and keep for use in the recipes.
5. NOTE: This Garam masala is fragrant and strong.
6. Its robust flavour goes well with meat, fried and braised foods.
7. Try it sprinkled on fried potatoes, with a pinch of tumeric.
8. Sprinkle a lttle on yogurt, sour cream and curd cheeses.
9. From How To Make Good Curries by Helen Lawson Copyright 1973.