INGREDIENTS- <br />150 gm. coriander seeds <br />50 gm cumin seeds <br />10 gm. black pepper <br />1/2 tsp. turmeric powder <br />1 tbsp. fennel seeds <br />1/2 tsp. salt <br />1 nutmeg <br />1/2 tsp. dry ginger powder <br />1/4 tsp. asafoetida <br />4 round red chillies (boriya chillies) <br />4 kashmiri chillies <br />2 bay leaves <br />10 gm. cloves <br />10 gm. black cardamom <br />1 piece cinnamon stick <br />2 pieces star anise <br /><br />METHOD- <br />- Roast coriander seeds in a non-stick pan. Stir continuously. <br />- After 2-3 minutes, remove them in a bowl and let them cool down. <br />- Roast cumin seeds, peppercorns, star anise, cloves, fennel seeds, bay leaves, black cardamom, nutmeg, cinnamon stick, and chillies. Stir well. <br />- Remove them in a plate once they are roasted. Let them cool down. <br />- Add coriander seeds to a grinder and grind well. Pass it through a sieve. <br />- Pound the nutmeg and remove the seed. Pound cardamom seeds as well. <br />- Add all the spices to the grinder and grind them well into a powder. <br />- Pass the powder through a sieve again. <br />- Add salt, turmeric powder, dry ginger powder, asafoetida (heeng). Mix well again. <br />- Store this masala in an air-tight container in a dry place.
