xiaoxl/recipe_data huggingface dataset:
Rustic Nectarine and Raspberry Crostata With Cornmeal Crust


Ingredients:
all-purpose flour, cornmeal, sugar, orange zest, salt, unsalted butter, sugar, cornstarch, nectarines, blackberries, blueberries, vanilla extract, egg, raw sugar

Directions:
To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
Add butter, and pulse until butter is pea size.
Add 1/3 cup ice water and pulse until dough forms moist clumps.
Add more water by teaspoon fulls if too dry.
Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
Can be made 1 day ahead.
Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
To make Filling: Stir sugar and cornstarch to blend.
Mix in fruit and vanilla.
Let stand until juices are released, stirring occasionally, about 30 minutes.
Preheat oven to 375°F.
Transfer baking sheet with dough to work surface and let stand for 8 minutes.
Spoon fruit and juices into center of dough, making a even 10 inch diameter.
Brush a 2 inch border of dough with egg.
Lift about 2 inches of dough border and pinch to form vertical seam.
Pinching every two inches.
See photo- middle six inches of fruit should remain uncovered.
Brush folded border with egg and sprinkle with raw sugar.
Place baking sheet with tart in oven.
Bake until crust is golden and fruit is bubbling, about 55 minutes.
Remove from oven and transfer with large spatula to cooling rack.
Brush fruit with heated preserves.
Cool 45 minutes.
Serve warm, or at room temperature.
A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.
Instant Pot Meatballs and Pasta


Ingredients:
pasta, egg, garlic powder, dried oregano, dried basil, parmesan cheese

Directions:
Serve and enjoy!
Mix all of the meatball ingredients together and form into uniform one inch meatballs.
Pour the chicken stock into the instant pot.  Add the noodles.  Pour the spaghetti sauce on top.  Set the meatballs on top of the sauce.
Lock the lid in place and select Manual, High Pressure and 5 minutes cook time.
When the cook time ends, turn off the pressure cooker. Use the quick pressure please. When the valve drops, carefully remove the lid.
Serve and enjoy!
NOTE:
Chicken Stock.  It is key that you add this first.
Pasta.  Add this after the chicken stock.
Spaghetti Sauce.  You want to add this after the first two ingredients because if it goes in first, or is too close the bottom it can scorch and prevent your pressure cooker from coming to pressure.
Turkey Steaks With Spinach, Pears, & Blue Cheese


Ingredients:
turkey breast tenderloins, dried sage, butter, pear, blue cheese

Directions:
Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F], turning once. (Reduce heat to medium if turkey browns too quickly.] Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
Serve steaks with spinach and pears. Top with blue cheese.
Pumpkin Puff Cookies


Ingredients:
flour, baking soda, baking powder, cinnamon, nutmeg, salt, butter, sugar, canned pumpkin, egg, vanilla, powdered sugar, milk, butter, vanilla

Directions:
Combine flour, soda, powder, cinnamon, nutmeg & salt.
In a separate bowl cream butter & sugar - add pumpkin, egg, & vanilla.  Beat until light & creamy.
Mix in dry ingredients until well blended.
Drop by tablespoon onto greased cookie sheet.
Bake @ 350 for 15-20 minutes or just until edges are beginning to brown.  COOKIES WILL STILL BE VERY SOFT when removed from oven.
Allow to cool on rack.
Drizzle glaze over top of cookies.
Banana Split Bread


Ingredients:
crushed pineapple, eggs, strawberry, powdered sugar, milk

Directions:
Heat oven to 375.
Grease and flour bottom of pan.
Add water to reserved pineapple juice to make 3/4 cup.
In large bowl, combine all bread ingredients and stir till moist.
Pour batter into pan and bake at 375 for 55-60 minutes or until toothpick comes out clean.
Cool loaf in pan for 15 minutes.
Remove from pan, cool for 45 minutes.
Glaze:  In small bowl, combine all glaze ingredients and stir until well blended.  Drizzle over cooled loaf.
HIGH ALTITUDE: Add 1 tbsp flour to mix.  Bake at 375 for 50-60 minutes.
Bud's Potato Salad
Category: salad
By DIANA_LESLIE

This is my Dad's potato salad recipe.  I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty.

Ingredients:
10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2  onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool. Slice cooled potatoes and layer in a large bowl or dish. In a saucepan combine water, vinegar and sugar.  Bring to a boil and cook for one minute.  Remove from heat and pour over potatoes. Cover and chill for at least 12 hours. Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

Prep time: 15 mins
Cook time: 20 mins
Total time: 13 hrs 20 mins
Yields: 20 servings

Calories: 377.3
Fat: 17.8 g
Saturated fat: 2.7 g
Carbohydrates: 51.5 g
Sugars: 12.5 g
Dietary fiber: 5.2 g
Protein: 5 g
Cholesterol: 8.4 mg
Sodium: 140.8 mg
Creamy Halibut Florentine


Ingredients:
cheddar cheese, parmesan cheese, half-and-half cream, flour, water, frozen chopped spinach, halibut steaks, butter, seasoning salt, black pepper

Directions:
Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
In a heavy-bottomed saucepan over medium-low heat stir together the half and half cream with cheddar cheese and Parmesan cheese until melted and smooth; mix in the flour and water stirring constantly until thickend and smooth; remove from heat.
Sprinkle the spinach evenly into the baking dish.
Brush the halibut on both sides with melted butter, then season with seasoned salt (or white salt] and black pepper on both sides.
Place the halibut steaks over the spinach, then pour the cheese sauce over the halibut.
Bake 35-40 minutes or until fish flakes easily with a fork.
Divide onto four plates.
Delicious!
Chicken Artichoke Dip
Category: appetizers-and-snacks
By LESDNIC

Wonderful fall and winter appetizer! Serve with thin crackers.

Ingredients:
1 (5 ounce) can chunk chicken, drained and flaked
1 (14 ounce) can artichoke hearts, drained and chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) container sour cream
¼ cup mayonnaise
1 cup Havarti cheese
¼ cup finely shredded Parmesan cheese
¼ cup sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 36 servings

Calories: 60.3
Fat: 4.8 g
Saturated fat: 2 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 10.3 mg
Sodium: 223.9 mg
Kicked up Cocktail Sauce


Ingredients:
ketchup, Worcestershire sauce, lemon juice

Directions:
"Mix all ingredients together and whisk well to combine."
Quick One-Pot Beef Stroganoff


Ingredients:
beef, white flour, salt, pepper, garlic cloves, onion, water, beef broth, Worcestershire sauce, sour cream

Directions:
Heat oil in a large pot on low heat.
Place flour, salt, and pepper in a gallon sized zip-lock bag. Add the beef and toss until all pieces are well-coated.
Place all pieces of beef in hot oil and cook until browned on all sides.
Add onions and garlic and cook for 5 minutes on medium-low heat.
Add water, broth, soup mix, mushroom soup, and worcestershire sauce. Bring to a slow boil, stirring so nothing sticks to the bottom of the pan.
Add egg noodles and peas,stirring until well mixed.Liquid should almost cover the ingredients, if not, add a litle more water.
Bring to a slow boil, stirring occasionally, then reduce heat to low and simmer for 10 minutes or until noodles are tender.
Turn off heat and stir in sour cream to finish.
Cherry Almond Dutch Baby


Ingredients:
butter, milk, eggs, sugar, powdered sugar

Directions:
HEAT oven to 425°F Melt butter in 9-inch pie plate in the oven.  Remove from oven. Brush butter over entire inside of plate.
COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate.  Sprinkle with almonds. Bake 15 minutes.
REDUCE heat to 350°F Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.
Basil and Garlic Mayo


Ingredients:
basil leaves, garlic, red wine vinegar, light mayonnaise, fat-free mayonnaise

Directions:
Blend first three ingredients in food processor until basil is finely chopped., Add mayonnaise., Enjoy on your favorite sandwich!
Peanut Butter Chip Chocolate Cookies
Category: desserts
By Michelle Laverdiere

My best friend's mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!

Ingredients:
1 cup butter
1 ½ cups white sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups peanut butter chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Yields: 2 dozen

Calories: 559.8
Fat: 28.4 g
Saturated fat: 21.7 g
Carbohydrates: 63.5 g
Sugars: 42.3 g
Dietary fiber: 2.1 g
Protein: 12.8 g
Cholesterol: 71.7 mg
Sodium: 396.8 mg
Spiced Red Lentil Dip With Pita Crisps


Ingredients:
red lentil, bay leaf, olive oil, onion, pine nuts, tomato paste, fine sea salt, ground coriander, ground cumin, caraway seed, garlic cloves, fresh lemon juice, fine sea salt, fresh ground black pepper

Directions:
Preheat oven to 350°.
To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.
Stir in tomato paste and next 6 ingredients (tomato paste through garlic]; cook 5 minutes, stirring occasionally.
Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper.
Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.
Coriander Cookies


Ingredients:
flour, egg, sugar, vanilla, ground coriander, milk, butter

Directions:
Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl.
Roll into ½-inch balls. Place on cookie sheet. Flatten with a fork.
Bake at 400 for 6 to 8 minutes, being careful not to over-bake. Cool completely on wire rack.
(Variation: add 1 lemon juice instead of milk and 2 teaspoons lemon peel.].
Whole Wheat Pumpkin Coffee Cake Muffins
Category: bread
By ESPANA1

These pumpkin coffee cake muffins are wholesome and delicious!

Ingredients:
cooking spray
2 cups white whole wheat flour
½ cup brown sugar
¼ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ cup pumpkin puree
¾ cup mashed ripe banana
½ cup vanilla Greek yogurt
2 tablespoons unsalted butter, softened
2 teaspoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup candied pecans
½ cup white sugar
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners. Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl. Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups. Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin. Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 275.2
Fat: 7.3 g
Saturated fat: 2.8 g
Carbohydrates: 45.8 g
Sugars: 25.9 g
Dietary fiber: 4.9 g
Protein: 9.1 g
Cholesterol: 38.6 mg
Sodium: 416.6 mg
Zucchini Chocolate Cake


Ingredients:
butter, sugar, eggs, vanilla extract, flour, cocoa powder, baking powder, cinnamon, clove, baking soda, zucchini, chocolate chips

Directions:
Grease a 9x13" pan.  Preheat oven to 350°F.
Cream together butter and sugar.  Beat in vegetable oil, eggs, and vanilla extract.
In a separate large bowl, combine flour, cocoa powder, baking powder, cinnamon, cloves, and baking soda, and mix well.
Alternate between adding the sour milk and the butter mixture into the flour mixture, beating after every addition.  Beat until smooth and all ingredients are fully incorporated.
Stir in zucchini and chocolate chips.
Bake 45-60 minutes, or until it tests done to the poke test.
Citrus and Spinach Salad


Ingredients:
red grapefruit, orange, cantaloupes, spring onions, parma ham, extra virgin olive oil, honey

Directions:
To make the dressing, put the vinegar, oil, cream and honey in a small screw-top jar. Cover and shake until well blended.  Set aside.
Working over a bowl to catch the juice, peel the grapefruit, removing all the bitter white pith, then cut it into segments between the membranes.  If large, cut the segments into bite-sizes pieces.  Set the grapefruit segments aside on a plate.
Using a citrus zester, take fine shreds of zest from the orange and set aside.  Working over the bowl containing the grapefruit juice, peel the orange, removing all the pith, then cut it into segments between the membranes and cut the segments into bite-sized pieces, if liked.  Add to the grapefruit segments and set aside.
Add 1 tbsp of the combined grapefruit and orange juices to the dressing, and shake again to blend.
Taste and add more citrus juice, if liked.  Add salt and pepper to taste.
Place the spinach in a large serving bowl.  Add the orange and grapefruit segments, the melon and spring onions and toss together.  Shake the dressing once more, then pour it over the salad and toss.  Scatter the Parma ham and orange zest over the top and serve at once.
Oven Roasted Potato 'Fries'


Ingredients:
russet potatoes, olive oil, sea salt, fresh ground black pepper

Directions:
Heat oven to 425 degrees F.
Cut the potatoes into nice thick "handcut fry slices," put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch.
Drain the potatoes and pat dry on paper towel.
Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika.
Bake until tender and golden crispy outside, about 40 minutes. When out of the oven, hit them with some dashes of steak spice.
Red Lentil – Classical Ayurveda Dhal


Ingredients:
red lentils, water, turmeric powder, chili powder, sea salt, black salt, curry leaves, ghee, mustard seeds, ajwain, onion, fresh ginger, tomatoes, garlic cloves

Directions:
In one pot put the lentils and water.
Add the turmeric, chilly, salt and curry leaves and bring to boil.
Cook for about 20 minutes.
In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds.
When you hear the seeds pop add the chopped onion and shredded ginger.
Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic.
Cook until the tomatoes become soft and are well mixed in the sauce.
Add the sauce to the lentils and simmer for another 10 minutes.
Spanish Chicken


Ingredients:
saffron, chicken, all-purpose flour, onion, green bell pepper, red bell pepper, garlic cloves, rice, paprika, chili powder, salt, pepper

Directions:
Preheat oven to 350 degrees Fahrenheit. Put the chicken stock in a small saucepan and add the saffron. Bring up to a boil then turn heat down to low and put on the lid to keep stock warm.
Melt lard in a large skillet over medium-high heat. Dredge chicken joints in seasoned flour and fry in lard until browned. You don't need to cook them all the way through. Remove to a plate. Sauté the onion and bell peppers in lard until softened. Turn down the heat, if necessary, to keep vegetables from burning. Add minced garlic and sauté one minute.
Lower heat, stir in rice and cook, stirring, 2 minutes. Pour in warm stock and add paprika, chili powder, salt and pepper. Turn heat to high and bring to a boil. Place chicken pieces on top and move to oven. Bake between 75 and 90 minutes, or until chicken is cooked through and the rice has absorbed all the liquid and browned on top.
Easy Spinach Lasagne Rolls


Ingredients:
frozen chopped spinach, fresh parmesan cheese, part-skim ricotta cheese, garlic cloves, red pepper flakes, salt, pepper, fat-free cheddar cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Cook noodles according to the package directions.
Drain, rinse under cold water and drain again. Set aside.
Stir together spinach, 1/2 cup of the parmesan cheese, ricotta cheese, garlic, pepper flakes, salt and pepper.
Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
Place a thin layer of spaghetti sauce in a 8x8 (or 11x7] baking dish.
Stand rolled noodles on end and slightly apart in dish.
Pour remaining spaghetti sauce over noodles.
Bake, covered at 350 degrees for 30-35 minutes.
Combine remaining cheeses, add to lasagne rolls.
Return to oven until cheese melts.
Best Ever Caramel Apple Crisp
Category: desserts
By St Matthew First Graders

When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy.

Ingredients:
5 large Granny Smith apples - peeled, cored, and thinly sliced
½ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon lemon juice
¼ cup water
1 ½ cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk

Directions:
Preheat oven to 350 F (175 degree C). In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk.  Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

Prep time: 45 mins
Cook time: 55 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 502.2
Fat: 19.5 g
Saturated fat: 11.2 g
Carbohydrates: 80.8 g
Sugars: 57.9 g
Dietary fiber: 2.9 g
Protein: 5.3 g
Cholesterol: 46.3 mg
Sodium: 208.3 mg
Biryani with Yogurt Marinated Chicken
Category: world-cuisine
By Hazel Grace

This is, as called by my mom, my signature biryani recipe. It's healthy and has half of the calories of a normal take-away so that's a bonus!

Ingredients:
1 (8 ounce) container whole milk yogurt
6 cloves garlic, crushed
2 teaspoons finely grated ginger root
1 ½ teaspoons garam masala
½ teaspoon ground turmeric
salt to taste
2 pounds skinless, boneless chicken breast halves
6 cups basmati rice
1 pinch saffron
7 ¾ cups water, divided
¼ cup olive oil, divided
3  onions, sliced, separated into rings
3  tomatoes, sliced
6  whole cloves
5  cardamom pods
3  cinnamon sticks
1 tablespoon cumin seeds
2 tablespoons prepared masala curry sauce

Directions:
Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour. Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom. Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil. Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes. Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes. Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Cook time: 45 mins
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 506.5
Fat: 8.5 g
Saturated fat: 2 g
Carbohydrates: 83.3 g
Sugars: 4.5 g
Dietary fiber: 2.8 g
Protein: 24.8 g
Cholesterol: 45.5 mg
Sodium: 79.5 mg
Cucumber-Lime Agua Fresca


Ingredients:
cucumber, fresh lime juice, sugar, salt, cold water

Directions:
"In a blender, combine cucumbers, lime juice, sugar, salt and 4 cups of cold water. Blend until smooth. Pour mixture into a mesh strainer placed over a pitcher, pressing pulp to release as much liquid as possible. Discard pulp. Add enough ice to fill pitcher. Garnish glasses with cucumber slices and lime wedges."
Basic Garam Masala (Indian Spice)


Ingredients:
cinnamon, bay leaves, cumin seeds, cardamom seeds, black peppercorns, cloves, ground mace

Directions:
Break the cinnamon sticks into pieces.  Crumble the bay leaves.  Heat  a heavy frying pan and after 2-3 minutes put in the whole spices.  Dry roast over a  medium heat until the color darkens, stirring or shaking the pan frequently  to prevent burning.  Leave to cool, then grind and blend with the mace.  In an airtight container, the mixture will keep for 3-4 months.
* To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard  seeds, chiles and ground turmeric, and double the amount of coriander seeds.