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     Title: Homemade Chaat Masala (Hot & Tangy Indian Spice Blend)
Categories: Indian, Spices
     Yield: 3/4 Cups

   1/4 c  Coriander seeds
   1/4 c  Cumin seeds
     5    Whole dried red kashmiri
          - chillies; up to 6,
          - remove stems,
          - adjust to taste
   1/2 ts Ajwain (carrom) seeds;
          - scant
     1 tb Whole black peppercorns
     1 sm Green cardamom
     1 sm Clove
     1    Cinnamon stick (1/4")
 2 1/2 tb Amchoor (dry mango powder)
   1/4 ts Citric acid powder; scant
     1 ts Kashmiri chilli powder or
          - paprika
   1/2 ts Kala namak (black salt);
          - available in indian stores
          - (optional)
     2    Dried mint leaves; up to 3
     2 tb Salt; or to taste

 Use newly bought spices for this recipe. If the spices are more than 6
 months old, the blend will come out bitter.

 In a dry skillet, lightly dry roast coriander seeds, cumin seeds,
 whole chillies, ajwain, peppercorns, cardamom, cloves, and cinnamon
 stick. Dry roast each spice one at a time, separately, on low heat.
 Do not let the spices turn brown. Let cool completely.

 Put the roasted spices along with other items into dry coffee grinder
 or spice grinder and blitz to a fine powder.

 Store in air tight container at room temperature for up to 6 months.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 homemade-chaat-masala-recipe.txt>

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