Yield: 1 Cup
|9 tablespoons||Cardamom pods|
|3||Cinnamon sticks, (one inch)|
|6 teaspoons||Fenugreek seeds|
|3 tablespoons||Cumin seeds, whole|
|3 tablespoons||Coriander seeds, whole|
|6 teaspoons||Turmeric, ground|
|3 tablespoons||Black pepper, freshly ground|
|1½ teaspoon||Cloves, whole|
Break open the cardamom pods, discard the skins, and reserve the seeds.
Break the cinnamon stick into small pieces between sheets of waxed paper, using a rolling pin or kitchen mallet. Heat a dry skillet for about 2 minutes over medium heat. Combine the cardamom, cinnamon, fenugreek, cumin, and coriander and toast in the hot skillet until the seeds turn golden brown.
Cool the spices and combine with the turmeric, pepper, and cloves in a spice mill or blender. Grind to a fine powder. Store the mix in a jar and remember to date it. It will keep, tightly covered in the refrigerator, for up to 3 months.
Recipes sent to me from Bill, wight@...