Name: Indian Curry Spice Mix
Ingredients: 1/2 c Coriander seed; 1/4 c Cumin seed; 7 Whole red chiles; 1 tb Whole black peppercorns; 1 tb Mustard seed; 2 tb Ground turmeric; 2 tb Fenugreek seed

The cross exposes man’s desperate state, his utter bankruptcy that made such suffering necessary. Accordingly, it reveals the folly of all human pride. It teaches man to say: “I never knew myself as a sinner, nor recognized Christ as my Savior until upon the cross I saw, My God, who died to meet the law that I had broken; then I saw, My sin, and then my Savior.” No one is ever able to see on that cross “the wonder of God’s glorious love” until he also sees “his own unworthiness,” and “pours contempt on all his pride.”

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Ethnic	1	Servings

INGREDIENTS

1/2	c	Coriander seed
1/4	c	Cumin seed
7		Whole red chiles
1	tb	Whole black peppercorns
1	tb	Mustard seed
2	tb	Ground turmeric
2	tb	Fenugreek seed

INSTRUCTIONS

If you use a baiking tray and the oven, preheat the oven to 300 F. Line the
baking tray with aluminum foil and place all the whole spices in separate
heaps on the tray (this is so that you can easily remove the smaller spices
as they det done_. Place the baking tray on the top shelf for up to 10
minutes, or until the spices become aromatic and slightly brown. Do not
over-roast. If you use a frying pan ( aheavy cast iron pan is preferred),
set it over low heat and separately dry-roast the whole spices, stirring
them and shaking the pan constatly until the aroma is released and they
begin to brown. (When roasting the cillies, keep your face averted as they
give off a punget, eye-watering smoke) Do not let the spices burn.
If you are using ground spices, warm them gently on a baking tray in the
oven until they begin to give off an aroma, taking care not to burn them;
this is a quick process.
Feed the roasted whole spices into a spice grinder, blender or mortar and
grind or pound into fine powder. (This will have to be done in batches.)
Accumulate the powder in bowl or pour it into a storage jar. Add the
preground spices and stir or shake the mixtrue until all the spices are
thoroughly blended. Cover the bowl or cap the storage jar tightly.
NOTES :  if using ground spices, here are the measurements coriander 1/2
cup,
1/4    cup of cumin,
1/2    tablespoon of cayenne, 1 tablespoon of ground black pepper. I
have done this both with pre ground spices and with whole.  I prefer to use
whole, but had excellent results with the ground.
Recipe by: The Cuisines of Asia, by Jennifer Brennan
Posted to MC-Recipe Digest V1 #1029 by Julie Johnston
<julie43@accessatlanta.com> on Jan 21, 1998

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