Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 25 | Grammes | Cinnamon | Garam Masala |
| 25 | Grammes | Cloves (spice) | Garam Masala |
| 50 | Grammes | Pepper Corns | Garam Masala |
| 2500 | Grammes | Chillies Red Dry | Red Color: Pungent |
| 500 | Grammes | Chillies Red Bedki (short variety) | Red Color: Pungent |
| 250 | Grammes | Coriander/Dhania | Digestive |
| 150 | Grammes | Jeera/Cumin Seeds | Digestive |
| 50 | Grammes | Mustard Seed | Digestive |
| 50 | Grammes | Turmeric/Haldi | Yellow Color: medicinal |
Method
Dry the above ingredients in the sun for 3-4 days. Powder and store in air tight bottles.
Large quantities like the above, may be ground in professional grinding shops. You can also take small quantities of the above ingredients in proportion, and wet grind in diluted vinegar.
2-3 tablespoons for 1 kilogram of fish, meat and vegetables,
Make a seasoning of minced onion, some green chillies, ginger and garlic in little oil. Add masala and fry. Add it to the cooked vegetable, meat or fish.
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