Serves: 5
Total Calories: 10

1/3 cup cumin seeds
1 tablespoon black cumin seeds
2 teaspoons ajwain seeds
1 teaspoon vegetable oil
1 teaspoon ground asafoetida
1/2 cup dried mango or tamarind powder, sifted
1/4 cup ground dried mint leaves
1 tablespoon ground ginger
2 teaspoons ground black salt
1 teaspoon dried cayenne pepper, or to taste
1 tablespoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

1. In a medium cast-iron or nonstick wok or skillet, roast together the cumin seeds, black cumin seeds, and ajwain seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Remove the skillet from the heat. Let cool, then grind in a spice or coffee grinder to make a fine powder.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the asafoetida. It will sizzle upon contact with the hot oil. Quickly add the ground spice mixture and all the remaining spices. Mix well and stir until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 10
Calories from Fat: 8

More Recipes from the 1000 Indian Recipes Cookbook:
* Spices and Other Seasonings
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Basic Curry Powder
Bengali 5-Spices
Bombay Bread-Snack Masala
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Dessert Masala
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Garam Masala
Goan Curry Powder
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Gujarati Curry Powder with Coriander and Cumin
Gujarati Lentil Masala
Hyderabadi Garam Masala with Black Cumin Seeds
Indian Grilling Masala
Kashmiri Curry Powder with Fennel Seeds and Ginger
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Kashmiri Raita Masala
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Masala for Griddle-Fried Breads
Masala for Stuffed Griddle-Fried Breads
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