Yield: 1 Servings
|6 tablespoons||Ccoriander Seeds|
|4 tablespoons||Cummin Seeds|
|7 \N||Dried Chiles|
|¾ tablespoon||Whole Black Peppercorns|
|¾ tablespoon||Black Mustard Seeds|
|2 tablespoons||Ground Turmeric|
|2 tablespoons||Ground fenugreek|
Preheat the oven to 300 degrees. Line a baking pan with foil and place the whole spices in separate heaps upon it (this is done so that you can remove the smaller spices as they are ready). Place the pan on the top shelf of the oven until the spices become aromatic and are slightly browned. Do not over-roast them.
Place the roasted spices (in several batches) into the spice grinder, a blender or a mortar; grind or pound to a fine powder. accumulate them in a storage jar. Add the pre-ground turmeric and fenugreek; cap the jar and skake until the spices are welll mixed.
NOTES : Vary the individual quantities of the spices as you wish to make the blend to your own taste
Recipe by: Curries and Bugles, Harper Collins Posted to MC-Recipe Digest V1 #617 by ksmith4001@... (Katherine L Smith) on May 23, 1997