Recipe: Todd's Garam Masala

TODD'S GARAM MASALA

Todd Coleman, the former food producer of Sara's Secrets and a dear friend of mine, contributed two recipes to this book, both of them Indian. In typical Todd fashion, he also contributed notes about each recipe. Here are his thoughts about the spice mix called garam masala: "Masala is what gives Indian food its tone and feeling. According to Hobson-Jobson, the quirky Anglo-Indian dictionary, masala means 'materials, ingredients . . . or things . . . conducive to good.' Masala most commonly refers to a mix of spices, and garam means warm or hot in Hindi. The spices in garam masala are thought to be warming. Think gingerbread. Use these 'warm materials' to spice up your food and life."

2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 1/2 tablespoons green cardamom pods
1 tablespoon coriander seeds
2 teaspoons whole cloves
2 teaspoons fennel seeds
1 cinnamon stick, 2 1/2 inches long
4 Turkish bay leaves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

1. Combine the cumin, peppercorns, cardamom pods, coriander, cloves, fennel, cinnamon, and bay leaves in a large, dry skillet. Toast the spices over high heat, tossing or stirring them occasionally, until they have browned lightly and are fragrant, 3 to 4 minutes. Transfer the garam masala to a bowl to cool.

2. When the garam masala has cooled, grind it into a fine powder in a spice grinder, clean coffee grinder, sturdy blender, or mortar and pestle. Transfer the ground masala to a bowl and whisk in the ginger and nutmeg.

3. Store the garam masala in an airtight container, away from heat, light, and moisture, for up to 6 months.

Makes about 2/3 cup
Excerpted from Sara's Secrets for Weeknight Meals by Sara Moulton
Copyright 2005 by Sara Moulton. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.