10 dried red chilies
1/2 tsp coriander seeds
5 cloves
seeds from 6 green cardamoms
1/4 tsp ajwain seeds
8 allspice berries
1/2 tsp black peppercorns
1/2 tsp fenugreek seeds
a small piece of cinnamon
1/2 tsp ground ginger
Heat a heavy frying pan and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove the seeds from the chilies and crumble them. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to 4 months.
Posted: 2/21/2009 12:43:59 PM