Serves: 5
Total Calories: 155

3/4 cup grated fresh or frozen flaked coconut or shredded unsweetened dried coconut
1/4 cup thinly sliced fresh garlic cloves
8 to 10 quarter-size slices of peeled fresh ginger
3 to 5 fresh green chili peppers, such as serrano, thinly sliced
1/4 cup coriander seeds
2 tablespoons , white poppy seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorn
1 teaspoon black cumin seeds
1 tablespoon fennel seeds
1 teaspoon ajwain seeds
15 dried red chili peppers, such as chile de arbol, broken
8 to 10 green cardamom pods, lightly crushed to break the skin
8 to 10 star anise seeds, broken
1 stick cinnamon (2-inch), broken
10 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground nutmeg

1. In a medium cast-iron or nonstick wok or skillet, roast the coconut, stirring and shaking the skillet over medium-low heat, until the coconut is crispy and golden, 7 to 10 minutes. If the coconut is not crispy after 10 minutes, lower the heat further to avoid browning, and carefully watch for the next few minutes until the coconut becomes crispy. Transfer to a bowl.

2. In the same skillet, place the garlic, ginger, and green chili peppers and dry-roast, stirring and shaking the pan over low heat until most of the moisture evaporates and the mixture is golden, 7 to 10 minutes. Add to the coconut.

3. Place the remaining spices in the skillet and dry-roast over medium-low heat, stirring and shaking the pan until golden and highly fragrant, 7 to 10 minutes. Let cool, mix all ingredients together, and grind in a spice or coffee grinder to make a fine powder. Store in an airtight container about 3 months in the refrigerator or about 1 year in the freezer.

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: 155
Calories from Fat: 54

More Recipes from the 1000 Indian Recipes Cookbook:
* Spices and Other Seasonings
15-Spice Curry Powder
Basic Curry Powder
Bengali 5-Spices
Bombay Bread-Snack Masala
Chaat Masala
Chai Tea Masala
Chickpea Masala with Pomegranate Seeds
Dessert Masala
Fragrant Masala with Nuts
Garam Masala
Goan Curry Powder
Goan Vindaloo Powder
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
Kashmiri Garam Masala
Kashmiri Raita Masala
Marathi Curry Powder with Coconut and Sesame Seeds
Masala for Griddle-Fried Breads
Masala for Stuffed Griddle-Fried Breads
Meat Masala with Cumin and Peanuts
Minty Cumin-Water Masala
Mughlai Garam Masala with Nutmeg and Mace
New Delhi Street Food Masala
Parsi Garam Masala with Star Anise
Punjabi Raita and Buttermilk Masala
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Roasted Cumin and Fenugreek Masala
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South Indian Chutney Powder
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South Indian Lentil Paste
South Indian Peanut Powder
South Indian Sambar Powder
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South Indian Soup Powder
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