Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Garam masala

Jerry Stratton, February 22, 1997

These garam masala recipes are from an amazing resource, Lord Krishna’s Cuisine•.

  • Before grinding, pan-toast on the stove for about 15 minutes, stirring every 5 minutes, or oven-toast at 200 degrees Fahrenheit for about 30 minutes.
  • Cardamom seeds should be removed from their pods, and the pod thrown out, after toasting.
  • Cool thoroughly before closing the container, label and date, and store away from heat and light.

Bengali-Style garam masala

  • 3-4 dried whole chili pods
  • 3 tblsp sesame seeds
  • 2 tblsp green peppercorns
  • 2 tblsp black peppercorns
  • 2 tblsp white peppercorns
  • 1 tblsp whole cloves
  • three 3-inch cinnamon sticks
  • 20 green cardamom pods
  • 1/4 cup cumin seeds
  • 3/4 cup coriander seeds
  • 3 cassia or bay leaves
  • 1 tsp ground ginger

Delhi-Style garam masala

  • 1/3 cup whole cloves
  • five 3-inch cinnamon sticks
  • 1/2 cup green cardamom pods
  • 1 cup cumin seeds
  • 3/4 cup coriander seeds

Gujarati-Style garam masala

  • 3 tblsp grated coconut
  • 1 tblsp sesame seeds
  • 2 tblsp black mustard seeds
  • 1/4 tsp saffron threads
  • 1/4 cup green peppercorns
  • 1/4 cup white peppercorns
  • 2/3 cup green cardamom pods
  • 3/4 cup cumin seeds
  • 1/4 cup ground nutmeg

Maharastra-Style garam masala

  • 4 dried whole chili pods
  • 2 tblsp sesame seeds
  • 1 1/2 tblsp green peppercorns
  • 1 1/2 tblsp white peppercorns
  • 1/4 cup whole cloves
  • four 3-inch cinnamon sticks
  • 22 black cardamom pods
  • 2/3 cup cumin seeds
  • 1/4 cup coriander seeds
  • 2 cassia or bay leaves
  • 1 tsp ground ginger
  • 2 tblsp ground nutmeg

Punjabi-Style garam masala

  • 6 cloves mace
  • 1/4 cup black peppercorns
  • 3 tblsp whole cloves
  • four 3-inch cinnamon sticks
  • 1/3 cup green cardamom seeds
  • 1/2 cup cumin seeds
  • 2/3 cup coriander seeds
  • 1/2 tsp ajwain seeds
  • 1/2 tsp ground ginger
  • 2 tblsp ground nutmeg
  • 2 cassia or bay leaves

Rajasthani-Style garam masala

  • 3 dried whole chili pods
  • 4 black cardamom pods
  • 1 1/3 cups cumin seeds
  • 1/2 cup coriander seeds
  • 1 tsp ajwain seeds

Uttar Pradesh Style garam masala

  • 3 dried whole chili pods
  • 2 tblsp pomegranate seeds
  • 1/8 tsp saffron threads
  • 5 cloves mace
  • 2 tblsp green peppercorns
  • 2 tblsp black peppercorns
  • 2 tblsp whole cloves
  • 1/3 cup cumin seeds
  • 2/3 cup coriander seeds
  • 1 tblsp fennel seeds
  • 2 cassia or bay leaves
  • 1 tblsp ground nutmeg
  • 2 tblsp white peppercorns

Jerry’s Diner garam masala

  • 2 tblsp black peppercorns
  • 3-4 dried whole chili pods
  • 1/4-3/4 cup coriander seeds
  • 1 tblsp-3 tblsp whole cloves
  • 2-3 cassia or bay leaves
  1. <- Fireside Cook Book
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