Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Nos. | Cardamoms (Elaichi) | Black Garam Masala |
| 4 | Nos. | Cloves (Lavang) | Garam Masala |
| 2 | Sticks | Cinnamon (Dalchini) | Garam Masala |
| 3 | Nos. | Chillies Red Dry | Gives red color |
| 1 | Teaspoon | Turmeric Powder | Gives yellow color |
| 1/4 | Teacup | Jeera (Cumin Seeds) | Digestive condiment |
| 4 | Teacup | Coriander(Dhania) | Digestive condiment |
| 1/2 | Teacup | Teel. (Sesame Seeds) | White - |
| 1/2 | Teacup | Teel. (Sesame Seeds) | Black |
| 4-5 | Teaspoon | Caraway Seeds (Shahi Jeera) | Black jeera |
| 1 | Teacup | Coconut Copra | Grated |
| 2 | Teaspoon | Asafetida (Hing) | condiment |
| As Required | Salt | To Taste |
Method
1. Roast all the ingredients except coconut & coriander seeds with a little amount(1 teaspoon) of oil.
2. Roast coconut & coriander seeds separately without oil.
3. Now grind all these items and 2 teaspoon raw (un-roasted) cumin seeds and salt(to taste) together.
4. Let it cool & store in an airtight container.
This masala is just like garam masala and can be used in all fish, and vegetable curries or rice.
Tip: If you are trying this masala for the first time, make it in small quantity.
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