HEAT a cast-iron frying pan over medium-high heat. Dry-roast a tablespoon of black peppercorns, stirring frequently, about three to four minutes until aromatic.
Turn out into a bowl. Repeat with quarter cup of coriander seeds and a teaspoon cardamom pods and a 3cm stick of cinnamon, roasting each spice one at a time until fragrant, and stirring to prevent burning. Grind the spices to a powder in a spice mill or clean coffee grinder. Let the powder cool completely in a bowl then transfer to a jar, seal tightly, label and date. Store in a cool, dark place for no more than three months.
SPICY VEGETABLE RICE
IN A large pan, heat 60ml vegetable oil over medium heat and saute two thinly sliced onions and 1 tspn ground cumin until the onions are tender, but not browned. Rinse 370g basmati rice several times and drain well. Add the rice to the pan with the onions and pour in one litre of water. Stir in 1 tspn of salt, 1 tspn of garam masala and 250g frozen mixed vegetables.
Cover the pan and increase the heat to high. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly.
Cook 25 to 30 minutes, or until all the water has evaporated and the rice is tender. Serves 4.
