Lol, so here iit goesfor the Kashmiri Garam Masala:
2 Tbsp Cummin seeds
2 Tbsp Fennel seeds
1 Tbsp Cardamom seeds
1 Teasp Kalonji (Nigella) seeds
1 Teasp whole black peppercorns
2x5cm cinnamon sticks
1/2 Teasp whole cloves
1 nutmeg, grated

Roast Spices eexcept nutmeg separately in a small heavy based frying pan. As each batch begins to give out a fragrant aroma, remove from pan & leave to cool. Combine in blender/spicegrinder/mortar&pestle and grind to a fine powder. Then add grated nutmeg. Store in an airtight jar in a cool dry, dark place.

The smell in the kitchen when you do this is divine. it is a little work and you need to go and get all those spices, but it makes quite a bit, so will last you a while as you only need small amounts for cooking.

The Kalonji seeds were the only ones that were a little harder to find. But most Asian grocers would have them.

Sasa