What a great program demonstrating herbs and spices in healthy and light Indian cooking. Diane Lewis is a master at blending tasty and exotic combinations that make healthy food taste delicious. Everyone enjoyed this program - including the tastes and aromas.
With Diane's permission, here is her recipe for the classic Indian spice, Garam Masala

Indian Recipes from John C. Campbell Folk School Cooking Class

Presented with notes and adaptations by Diane Lewis

Garam Masala (means "warming blend of spices", used in Northern Indian cooking)

1 Tablespoon cardamom seeds
1 1/2
- 2 Tablespoons ground cinnamon or 2 1/2 cinnamon sticks (3 X 1)
2 teaspoons cumin seeds (dry pan roasted whole and cooled)
1/2 teaspoon whole cloves
1/4 of a nutmeg, grated or about1/2 teaspoon ground
2 bay leaves, dried
1 tsp ground dried ginger

Grind all spices together until finely ground. Easiest to use is an electric coffee bean grinder, dedicated only to spice grinding (no coffee). Make small amounts only as needed or store spice blend in a spice bottle away from light and heat for short while. Adjust amounts of ingredients to suit personal taste. Some recipes include black pepper too, but grinding it into the dish fresh as needed, is preferred.

 


Diane prepares a sample of the delicious food to come


Members and guests wait in anticipation

 


A treat for the eye as well as the palate


Lorraine receives a well-deserved Lifetime Membership


After the demo, Diane's loyal crew of servers awaits

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