Spice Mix for Chickpea and Cauliflower Curry
This recipe I found at www.threemonkeysonline.com. I tried it initially for a cauliflower and chickpea dish, but it instantly commanded wider use. Make it in small quantities, freshly ground.
You never know quite what will appeal when you are scanning large numbers of recipe pages, and I found Franita's intro irresistible. The cauliflower and chickpea recipe is not too bad either.
I use a dedicated coffee grinder for jobs like this. Simply load it in and let rip until the powder is fine and uniform. You can generally find an electric coffee grinder for a dollar or two in most second hand shops. Do not even think about using it for coffee afterwards.
Seal the mix in a small glass jar and keep it away from the light or in a small tightly corked pottery container. Use inside three months, preferably less.
If you want to learn something important, make up the same recipe from bought pre-ground spice and taste the difference. (To be honest, on occasion I have substituted ground cloves when I have been out of whole cloves. It won't be fatal, just less satisfying.)
However, once, after making a batch of sweet chilli sauce, I was left with a quantity of fresh green chillis in the packet I had brought from the greengrocer, so I dried them in our food drier and ground them up once they were crisp. The resultant olive green powder is explosively hot and yet retains a good deal of the "fresh" flavour that bought chilli powder seldom delivers.