Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes. NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses. From How To Make Good Curries by Helen Lawson Copyright 1973
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (46%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 25.4mg||1 %|
|Potassium 797.1mg||21 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 26.2g||105 %|
|Sugars, other 12g|
|Protein 7.6g||11 %|
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Calories per serving: 191
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