Recipe by David J Rust
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.
- 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 See How It's Made
- 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.
- Place the ingredients, adding the turmeric, into a spice grinder and blend until a fine powder.
- 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.