Raw Masala

Ingredients: 

Coriander seeds - 1/2 cup
Cumin seeds - 1/4 cup
Shahajeera (black cumin seeds) - 2 tsp

Cloves - 10-15

Cinnamon - 2" pieces - 4-5

Peppercorn - 10-15

Recipe:

Dry roast all the spices one by one on a medium flame so that they become crisp.
Keep stirring so they don't splatter.
Transfer them to a plate and let cool a little.
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 in my kitchen close to my stove. I just take out a little bit of all these 

spices in these containers and save the rest in the freezer.