Eating SCD

This Indian staple comes in countless formulas. It’s warm, complex and compliments many foods. My favorite use is in chicken khorma, but it also goes great on many vegetables. Also used in Bombay Beef.

Ingredients:

4 Tbsps coriander seeds
1 Tbsp cumin seeds
3/4 Tbsp black peppercorn
1-1/2 tsps black cumin seeds (cala jeera)
3/4 tsp black cardamom seed
3/4 tsp whole cloves
3/4 tsp crushed bay leaves
(1) 1 inch piece cinnamon stick or 3/8 tsp ground
1-1/2 tsps ground ginger

Instructions:

If using stick cinnamon:
1. Place all spices except for ginger in a large frying pan.
2. Roast over medium heat, stirring occasionally until spices begin to release their smells. Be careful not to burn spices as that will ruin them. Be patient.
3. Cool completely.
4. Grind to a fine powder with a coffee grinder, adding the ground ginger.
5. Store in an airtight container.

If using cinnamon powder:
1. Place all spices except for ginger and cinnamon in a large frying pan.
2. Roast over medium heat, stirring occasionally until spices begin to release their smells. Be careful not to burn spices as that will ruin them. Be patient.
3. Cool completely.
4. Grind to a fine powder with a coffee grinder, adding the powdered ginger and cinnnamon.
5. Store in an airtight container.

Yields 1/2 cup.