Recipe - Hot Spice Mix

One fourth cup Cumin seeds
8 Dried red chiles
1 tablespoon Black peppercorns
1 tablespoon Cardamom seeds
1 Inch cinnamon sticks,
crushed
1 tablespoon Plus 1 tsp black mustard
seeds
1 tablespoon Fenugreek seeds

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10
minutes, until browned, stirring constantly. Cool completely, then grind to
a fine powder in a coffee grinder or with a pestle and mortar. Store in an
airtight container up to 2 months.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
Fraser]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini