Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Whole Coriander Seeds
   1      tablespoon    Whole Cumin Seeds
   2      teaspoons     Whole Peppercorns
   1 1/2  teaspoons     Whole Brown Or Yellow Mustard Seeds
   1      teaspoon      Whole Fenugreek Seeds
   5                    Whole Cloves
   3                    Dried Hot Red Chilies -- Crumbled
   1 1/2  teaspoons     Ground Turmeric

Preparation:

Heat small, heavy skillet over medium-low heat. Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies. Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.) Add turmeric; stir 10 seconds. Turn out onto clean plate to cool. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely. Use immediately or store in air-tight container in cool, dry place for up to 2 months.