In a small frying pan, combine the cumin seeds, cloves, cardamon pods, black pep per, allspice and fenugreek. Cook over medium-low heat, stirring, until lightly toasted, about 1 minute. Place in a blender, add shallots and whirl until finely ground. Discard stems and seeds from chilies. Break up the pods and process until ground. Combin e with the toasted seasonings and the remaining spices. Makes 1 cup.