This is an Indian spice mix is often called for in currie recipes, but also goes well with grilled meat. It consists of coarsely ground spices – 1 part cumin seeds and 2 parts coriander seeds. These two spices are paired around the world in seasoning blends. The best way to grind spices is with an electric coffee grinder. I have two grinders, one for coffee beans and one for spices. Simply brush the meat with olive oil, season with salt and pepper, and dhana jiru. I prefer the course ground texture of this seasoning, but pre-ground spices from the grocery can be mixed in the same proportions. With the course-ground version tap the meat with the back of a tablespoon to press the coarse seasoning on. Note, spice seeds will stay fresh far longer than ground ones.