Yield: 1 /2 cup
|2 tablespoons||White rice|
|2 tablespoons||Cumin seeds|
|2 tablespoons||Coriander seeds|
|1½ teaspoon||Mustard seeds, pref. black|
|1½ teaspoon||Black peppercorns|
|1½ teaspoon||Fenugreek seeds|
|½ teaspoon||Whole cloves|
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
From Eating Well Magazine, Jan/Feb '95.
Submitted By TERRI WOLTMON On 03-11-95