---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CURRY POWDER #3
  Categories: Spices
       Yield: 1 servings
  
       3 tb Coriander seeds
       2 tb Cumin seeds
       2 tb Tumeric
       1 tb Mustard seeds
   2 1/2 ts Fennel seeds
       8    Pods cardamon seeds
       8    Cloves
   1 1/2 ts Ground ginger
   1 1/2 ts Black peppercorns
     1/4 ts Freshly grated nutmeg
     1/4 ts Cayenne
  
   In a bowl, combine all the ingredients.  Spread mixture out on a jelly roll
   pan and toast in a preheated 250 degree F oven for 20 minutes.
   
   Let cool to room temperature. Pulverize the spice mixture in batches with
   an electric spice or coffee grinder and strain it through a sieve into a
   bowl. The curry powder will keep six months in a tightly sealed jar in a
   cool dark place. Use to season soups and stews. Makes about 1/2 cups.
   
   Recipe:  Chuck Ozburn in Pok, New York
  
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