|
Ingredients
|
Quantity
|
|
Cardamom seeds
|
1 tbsp
|
|
Coriander seeds
|
1 tbsp
|
|
Cumin seeds
|
2 ½ tsp
|
|
Black pepper corns
|
1 ¼ tsp
|
|
Whole cloves
|
½ tsp
|
Add ingredients to a small dry skillet over low heat. Sliding the
pan back and forth so that they don't burn, toast them until they smell
fragrant, a few minutes. Let cool, then grind in a spice grinder until
powdered. Remove to a bowl. Grind one 3-inch cinnamon stick as fine as you can,
then sift it, through a fine strainer, into the bowl. Grate in ½ whole nutmeg
or add ¾ teaspoon ground to the bowl.
