Contributed by Shenaz
Ingredients
Quantity |
Measure |
Ingredients |
|---|---|---|
| 3 | Medium | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) |
| 1 | Tablespoon | Cardamom Powder |
| 5-10 | Medium | Chillies, Red Dry |
| 2 | Sticks | Cinnamon |
| 1/2 | Tablespoon | Cloves (spice) |
| 2 | Tablespoon | Coriander/Dhania |
| 1, 1/2 | Tablespoon | Jeera/Cumin Seeds |
| 1/2 | Tablespoon | Mace Powder/Javitri |
| 1 | Tablespoon | Methi - Fenugreek |
| 1 | Tablespoon | Mustard Seed |
| 2 | Tablespoon | Pepper Corns |
| 1/2 | Tablespoon | Turmeric Powder |
Method
There are many varieties of this masala and 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 on a tawa or skillet separately, until the the color turns dark and they let out their aroma, 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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