[Sca-cooks] garam marsala

[Elaine Koogler]

Yeah, I kind of get the idea that it is a similar thing to "curry" in
India, and "poudre douce/poudre fort" recipes in medieval Europe.  In
France, they still use "quatre epices", which is, again, the same sort of
thing.

Kiri

"Craig Jones." wrote:

> My version has:
>
> 2  parts volume Freshly Ground Clove,
> 8  parts volume Freshly Ground Cumin Seed,
> 12 parts volume Freshly Ground Green Cardamom Seeds (no Pods),
> 12 parts volume Freshly Ground Cinnamon Quills,
> 2  parts volume Freshly Ground Black Pepper.
> 1  part  volume Freshly Ground Ajowain (optional)
>
> There would be other versions I'm sure.  Most indian cooks would have
> their own tried and true recipe....
>
> Drakey.
>
> ""I have absolutely no knowledge of indian cooking. That said, the
> other
> ""night I watched Emeril live and he had a whole meal of indian
> cooking
> ""including tandori chicken, a green bean dish and others.
> ""
> ""In the tandori chicken it says to use garam marsala.  I went to the
> local
> ""tops market which has a decent indian aisle and they had a whole
> bunch of
> ""other marsalas but not garam marsala.  Does anyone know what is
> usually in
> ""garam marsala?
> ""
> ""BTW, I get the impression a marsala is a mixture of spices such a
> ""fenugreek, chiles, cinnamon, nutmeg.  Can't remember what else.
> ""
> ""
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