Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| .023.02 | Tablespoon | Cloves (spice) |
| 2 | Tablespoon | Pepper Corns |
| 1 | Tablespoon | Cardamom Powder |
| 2 | Sticks | Cinnamon |
| 5-10 | Medium | Chillies Red Dry |
| 1/2 | Tablespoon | Turmeric Powder |
| 2 | Tablespoon | Coriander/Dhania |
| 1, 1/2 | Tablespoon | Jeera/Cumin Seeds |
| 1 | Tablespoon | Mustard Seed |
| 1 | Tablespoon | Methi - Fenugreek |
| 1/2 | Tablespoon | Mace Powder/Javitri |
| 3 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) |
Method
The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be
modified to fit individual tastes. Most will keep for 3 or 4 months.
General Directions: If chilies are used remove seeds from chilies. Dry
roast the whole spices over a medium heat until the darken, stirring often
to prevent scorching. Cool then grind into a powder. Dry roast any fresh
leaves for a few minutes. Grind then add to mixture along with any powdered
spices.
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