1 tablespoon cardamom seeds
1-2 inch stick of cinnamon
1 teaspoon black or regular cumin seeds
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/4 of an average nutmeg
Place all ingredients in a clean electric coffee grinder or other spice
grinder. Grind for 30-40 seconds or until spices are finely ground. Store
in a small jar with a tight fitting lid, away from heat and sunlight.
Makes 3 tablespoons.
She also lists a second version with sour pomegranite seeds in it.
This recipe is from Madhur Jaffrey's Indian Cooking
Posted by firstname.lastname@example.org to rec.food.recipes, Oct 12, 1998.