Added: 2009 Sep 03 (Thu)
Total cook time: 15 minutes
1. Break the red chilies into pieces and discard the seeds.
2. Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom, and peppercorns) and the chilies in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant.
3. In a clean coffee grinder, grind the toasted spices together to a fine powder.
4. Add the turmeric and give it another quick buzz to combine.
Use the spice blend immediately or store in a sealed jar for as long as 1 month.
Yield: about 1/2 cup