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.

Ingredients Nutrition

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.

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