from: Betty Crocker’s Indian Home Cooking by Raghavan Iyer
1 Tablespoon sesame seed
1 Tablespoon coriander seed
1 Tablespoon cumin seed
1 Tablespoon cardamom seeds (removed from pods)
1/2 teaspoon whole cloves
1/2 teaspoon finely grated nutmeg (fresh!)
4 dry bay leaves
4 three-inch broken cinnamon sticks
3-5 dried red Thai, serrano or cayenne chiles
2 pieces whole of 1/2 teaspoon ground mace
Heat 6-inch skillet over medium-high heat. Place all ingredients in skillet, and roast 1 to 2 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl, and cool 3 to 5 minutes.
Place roasted spice blend in spice grinder (or coffee grinder!). Grind until mixture looks like the texture of finely ground pepper. Store in an air-tight jar at room temperature for up to one month; beyond that, it will start to lose its full flavor.
