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Garamasala 
Tanna’s Garamasala It’s culinary aromatherapy! Garamasala is a treasure in the kitchen. The name simply means “spice mixture,” any spice mixture. My version came about while developing Tanna’s Garlic & Ginger Chutney, but I soon found many other uses for it. Just having it around can stimulate some interesting ideas and delicious dishes. Try it and you’ll see. I make it with 11 spices. The whole spices are dry roasted until they release their oils, then ground all together. That’s why they’re so fresh and aromatic! Wait until you cook with them; all the exotic aromas and flavors come out. Sprinkle my Garamasala on olive oil-rubbed meats & vegetables for the grill. It’s great in soups, stews, rice, egg dishes and tofu. Perk up off-the-shelf BBQ sauce with a tablespoon or two, or try it I in your own homemade. You’ll be amazed. See the Menu & Recipe Section for other suggestions. $7.00+S&H  Tanna's Chai Bring 2 cups of water to a boil. Add 1 cup whole milk and bring back to low boil for 2 minutes. Stir in 2 Tbsp loose Assam tea. Remove from heat and add 2 Tbsp honey (or to taste) and 1 tsp Tanna’s Garamasala. Cover and steep 10 minutes. Amanda's Kansas City Barbecue Sauce 1 lg bottle Heinz Ketchup (56 oz) l large onion finely minced 1 Tbsp paprika 1 tsp salt ˝ to 1 tsp cayenne pepper (to taste) 2 Tbsp Tanna’s Garamasala 3 lg cloves minced garlic 2/3 cup fresh lemon juice 1/4 cup Lea & Perrin Worcestershire (do not substitute) 1 ˝ cups apple cider ˝ cup honey Put above ingredients in a pot and cook covered at least 1 hour, stirring occasionally. Uncover and simmer very slowly until it begins to darken and thicken, approximately 1 hour. Add the butter and liquid smoke and simmer gently until it clings to a spoon, 20-30 minutes. 6 Tbsp butter 1 Tbsp Wright's Liquid Smoke (do not substitute!) |
