Yield: 1 cup
Measure | Ingredient |
---|---|
2 teaspoons | Whole cumin seeds |
4 eaches | Whole cloves |
¾ teaspoon | Black cardamom seeds |
½ teaspoon | Whole black peppercorns |
¼ teaspoon | Whole allspice |
1 teaspoon | Fenugreek seeds |
½ teaspoon | Whole coriander seeds |
10 smalls | Dried red chilies |
½ teaspoon | Grated ginger |
¼ teaspoon | Turmeric |
1 teaspoon | Salt |
2½ tablespoon | Sweet Hungarian paprika |
⅛ teaspoon | Cinnamon |
⅛ teaspoon | Ground cloves |
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes.
Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients.
Store in refrigerator in a well sealed jar.
"Sundays at Moosewood Restaurant" Submitted By MARK SATTERLY On 10-27-94