Yield: 4 Servings
Measure | Ingredient |
---|---|
2½ teaspoon | Fenugreek -- optional |
1 teaspoon | Cardamom seeds |
3 tablespoons | Coriander seeds |
1 tablespoon | Cumin seeds |
1 tablespoon | Mustard seeds |
6 \N | Whole cloves |
1 \N | Cinnamon stick -- 2 to 3 in |
\N \N | Broken into pieces |
¼ teaspoon | Ground mace |
¼ teaspoon | Freshly ground nutmeg |
1 pinch | Cayenne pepper |
2 tablespoons | Ground tumeric |
\N \N | Toasted drd hot red peppers |
\N \N | To taste - seeds removed |
Preheat oven to 225, (yes 225); combine fenugreek, Cardamom, coriander, cumin, mustard seeds, cloves, and broken cinnamom in a small pan and bake for 15 minutes, shaking the pan a few times; let cool; combine the toasted spices with the mace, nutmeg, cayenne, tumeric and toasted peppers in a spice mill or coffee grinder, dedicated to spices; grind into a powder; store airtight. Yield: ½ cup. From Chuck Ozburn-"Better Than Store
Bought" Note: Don't make a large amount of powder at once, as the flavors fade or become acrid if kept too long. This is a mild and more delicate powder than any store-bought version; make a small amount at first and adjust to your own taste.
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