Garam Masala
5 three-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns
Combine the whole spices in a heavy skillet over moderate heat and toast
for a few minutes, until they are warm and aromatic. Allow to cool, then
pulverize in an electric blender or coffee grinder (that you use
exclusively for grinding spices) until it forms a fine powder. This
recipe
makes about 1+1/2 cups (375 ml) and may be stored in an airtight
container
at room temperature for several months without losing its flavor.
Italians have olive oil, Chinese have peanut oil, the French have
butter,
and the Indians have ghee. This is a staple of the Indian kitchen and
resembles clarified butter, except that the long cooking process gives
it a
unique and nutty flavor. There really is no traditional substitute for
it,
so if your diet prevents you from eating even a little butter, you will
have to make do with whatever substitute you prefer.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the
heat
and bring the butter to a boil. When the surface is completely covered
with
foam stir the butter gently and reduce the heat to the lowest possible
setting. Simmer uncovered and undisturbed for 45 minutes, or until the
milk
solids in the bottom of the pan have turned golden brown and the butter
on
top is transparent. Strain the butter through a sieve lined with linen
or
four layers of cheesecloth. If there are any solids in the ghee, no
matter
how small, strain it again until it is perfectly clear. Pour the ghee
into
a glass jar and seal tightly. This recipe makes about 1+1/2 cups, and
may
be kept at room temperature for several months, or almost indefinitely
refrigerated. It will congeal if refrigerated, and so must be warmed
before
using if liquid ghee is called for.