2 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
6 T. butter or margarine, cut into pieces
1/2 tsp. salt
1 C water
1 C all-purpose flour
4 large eggs
4 ounces cheddar cheese, shredded (1 cup)

Preheat oven to 400. Grease two large cookie sheets. In a 3-quart saucepan, combine curry powder, coriander, cumin, and ground red pepper. Cook over medium heat, stirring constantly, until very fragrant, about 1 minute. Stir in butter, salt, and water; heat to boiling over high heat. Remove from heat. With wooden spoon, stir in flour all at once. Return pan to medium-low heat, stirring constantly, until mixture forms a ball and leaves side of pan. Remove from heat. Stir in eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheddar. Spoon batter into large pastry bag fitted with 1/2″ plain tip. Pipe batter, about 1 inch apart, on cookie sheets, forming 1″ wide and 3/4″ high mounds. Alternatively, drop teaspoons of dough on cookie sheets. With fingertip dipped in cool water, smooth peaks. Bake puffs until deep golden, 25-30 minutes, rotating cookie sheets between oven racks halfway through baking. Transfer to wire racks to cool. Repeat with remaining batter. Serve puffs at room temperature or reheat in 400 degree oven 5 minutes to serve hot.