Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Black cardamom seeds |
| 2 \N | Inch cinnamon stick -- |
| \N \N | Crushed |
| 2 teaspoons | Whole cloves |
| 4 teaspoons | Black peppercorns |
Dry roast the spices separately in a skillet over moderate heat until aromatic. Grind to a fine powder in a spice grinder. Store in airtight container for about 3 months. About 6 tbsp.
Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:22) (159) Fido: Cooking