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Chapter:Condiments: Dry Rub/Spice Mix Recipes
Section:Garam Masala: Traditional
Recipe:Sweet and Hot Masala No. 7
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Sweet and Hot Masala No. 7
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While working in my restaurant kitchen preparing daily specials, I often
make spice mixtures like this in small amounts to be used for a specific
dish. I call them masalas, which is what spice mixtures are called in
India, curry being a specific type of masala used mostly in the south. This
particular blend is strong on the sweeter flavors of cardamom, cinnamon,
and cloves. I use it as a dry rub on grilled chicken, but it can also be
used to add a little spice to a stew or soup just prior to serving. When
you are making it, the smell of the spices being heated adds a distinctive
touch of the dramatic and the exotic to your kitchen.

5 tablespoons whole cardamom seeds
1 stick cinnamon or 1 tablespoon ground cinnamon
7 whole cloves or 1 teaspoon ground cloves
1 tablespoon dried chile pepper of your choice
3 tablespoons coriander seeds
1/4 cup cumin seeds
1 tablespoon ground turmeric
2 tablespoons whole black peppercorns
1 tablespoon whole white peppercorns (you may substitute black)

In a large saute pan, combine all the ingredients and cook over medium-low
heat, shaking frequently, until the mixture begins to take on a darker
color, 2 to 3 minutes. Remove from the heat, allow to cool to room
temperature, then grind in a spice blender, coHee grinder, or blender. If
you keep this mixture tightly covered and store it in a cool, dark place,
it will stay potent for up to 6 weeks. Makes about 1 cup.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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