Ingredients:
Shahajeera (black cumin seeds) - 6 grams
Cloves - 6 grams
Cinnamon - 6 grams
Peppercorn - 6 grams
Bay leaf - 6 grams
Ilaichi - 6 grams
Badi Ilaichi - 6 grams
Ilaichi - 6 grams
Badi Ilaichi - 6 grams
Mace (Jaypatri) - 3 grams
SunTh (ginger powder) - 3 grams
1 whole nutmeg - make powder
Saffron - 1 gram
SunTh (ginger powder) - 3 grams
1 whole nutmeg - make powder
Saffron - 1 gram
Recipe:
Warm above spices on a nonstick pan so that they become crisp and you can grind them in a mixer/blender and store the masala in a tight lid glass jar.
Notes:
1) Be careful while roasting cloves and peppercorns as they can splatter and jump from the pan and
cause burns.
2) Store all your spices and masalas in tight lid glass jars in a freezer. This way they don't go rancid and last a very long time.
3) I have 2 masala containers (spice boxes) in my kitchen close to my stove. I just take out a little bit of all the spices in these containers and save the rest in the freezer.
4) This masala is very strong so use it only 1/4 tsp per dish (for 4 people).
cause burns.
2) Store all your spices and masalas in tight lid glass jars in a freezer. This way they don't go rancid and last a very long time.
3) I have 2 masala containers (spice boxes) in my kitchen close to my stove. I just take out a little bit of all the spices in these containers and save the rest in the freezer.
4) This masala is very strong so use it only 1/4 tsp per dish (for 4 people).
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