Minnesota Masala

David J Rust's Note:

I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are hundreds of varieties. This particular type is based off of a nut Masala and Garam Masala only it uses the wild rice native to my homestate, Minnesota, for the "nuts" as well as a decent amount of cloves. It not only seasons with a bit of heat, but it also thickens a bit with the ground rice.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 1 teaspoon black mustard seeds
• 2 dried red chilies
• 4 teaspoons cardamom pods
• 1 teaspoon whole cloves
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seed
• 3 tablespoons coriander seeds
• 1 tablespoon fenugreek seeds
• 3 tablespoons wild rice
• 1 tablespoon turmeric

Directions:

1. Place all ingredients except for the turmeric into a dry skillet over medium heat and stir slowly for 5 - 10 minutes or until you can smell the aroma of cooking seeds. Watch them carefully to prevent burning. Remove them from a skillet and place in a bowl for one or two minutes to cool.
2. Place the ingredients, adding the turmeric, into a spice grinder and blend until a fine powder.
3. Store, air-tight, in the refrigerator for up to three months. Use between 1 and 2 tablespoons of the resulting mixture in dishes serving 4 individuals for an Indian flavor.