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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 6 |
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Directions: Saute first 3 ingredients together till celery and/or onion turns
translucent. Add the next 4 ingredients and fry till spices begin to turn
brown and you can smell them in the air. Add the rice and stir-fry till it
begins to turn golden brown. Then add the next 3 ingredients, mix well
with spoon and bring to a boil. Cover and turn heat down to medium-low so
it maintains a gentle roiling boil for 10 to 15 minutes. Turn down and
simmer for 15 to 20 minutes. Garnish with nuts and seeds before serving.
Makes 6 to 8 servings.
Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen
Mintzias
| Ingredients:
3 Tablespoon(s) Vegetable oil or ghee
1 Cup(s) Diced celery
1 Teaspoon(s) Asafetida
1 Tablespoon(s) Ginger, grated
1/4 Teaspoon(s) Chili seeds
1 Teaspoon(s) Cumin seeds
1 Teaspoon(s) Garam masala
3 Cup(s) Long grain brown rice
4 1/2 Cup(s) Chicken bouillon powder
1 Tablespoon(s) Med carrots, sliced thin
1/4 Cup(s) Raisins
1/8 Cup(s) Cashews, toasted
1/8 Cup(s) Peanuts, toasted
1/8 Cup(s) Sliced almonds, toasted
1/8 Cup(s) Sesame seeds, toasted |
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Gharam Masala
5 Teaspoon(s) ground cinnamon
1/2 Cup(s) green, if available ground cardamom
1/4 Cup(s) ground cloves
1/3 Cup(s) ground cumin
1 Tablespoon(s) ground cilantro coriander
1/4 Cup(s) ground black pepper |
Directions:
It is best to grind all your spices fresh, but do not despair if you can not. If you do use wholes spices, proceed with step 1 before grinding.
1. Preheat the oven to 200. Spread the ingredients in a shallow layer in a large roasting pan. Roast them for 15-20 minutes, stirring and turning the mixture several times with a large spoon. Do not let the spices brown or burn.
2. If you wish, you can grind the spices finer after heating. You can store the garam masala at room temperature for up to six months.
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