Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 4 | Teacup | Coriander/Dhania | |
| 1 | Teacup | Coconut Copra | Grated |
| 1/2 | Teacup | Teel. (Sesame Seeds) | White |
| 1/2 | Teacup | Teel. (Sesame Seeds) | Black |
| 1/4 | Teacup | Jeera/Cumin Seeds | |
| 4-5 | Teaspoon | Caraway Seeds - Shahijeera - Badishep - Aniseed | Black jeera |
| 2 | Teaspoon | Asafetida (Hing) | |
| 2 | Sticks | Cinnamon | |
| 4 | Nos | Cloves (spice) | |
| 1 | Nos | Cardamoms | Black |
| 3 | Nos | Chillies, Red Dry | |
| 1 | Teaspoon | Turmeric Powder | |
| 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 curries or rice.
Tip: If you are trying this masala for the first time, make it in small quantity.
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