JUHU BEACH CLUB GARAM MASALA
Preheat the oven to 350°. Measure out 1 tablespoon coriander seeds, 1½ teaspoons cumin seeds, 1½ teaspoons fennel seeds, 2 green cardamom pods, 1 black cardamom pod, ¼ teaspoon whole cloves, ½-inch cinnamon stick, 1 tablespoon dried chiles de árbol, and 1½ teaspoons black peppercorns onto a sheet pan. Place the pan in the oven for 5 to 7 minutes until the spices begin to smoke slightly and turn a little brown. Remove the pan from the oven and set aside to cool. When the spices are fully cooled, grind them in a spice grinder until completely ground. Mix well and keep in an airtight container for up to 4 weeks. Makes 1∕4 cup.