1. Dry roast whole seeds in a heavy bottomed pan on low heat until lightly golden and fragrant (approximately 10 minutes). Stir continuously.
2. Transfer seeds to a plate and allow them to cool completely.
3. Grind seeds to a fine powder using a spice/coffee grinder.
4. Add remaining powdered spices and mix well.
5. Store in an airtight container in a cool, dry place for up to 3 months (use within one month for optimal flavor).
Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 1-2
Coriander Seeds 2 tbsp
Cumin Seeds 1 tbsp
Fennel Seeds 1 tsp
Mustard Seeds 1 tsp
Black Peppercorns 1/2 tsp
Turmeric Powder 1 tsp
Red Chili Powder 1/2 tsp
Ginger Powder 1 tsp
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