Black Pepper- 50gm
Black Cardamom (Moti Elaichi)- 10gm
Green Cardamom (Choti Elaichi)- 10gm
Fennel Seeds (Saunf) – 50gm
Mace (Javitri)- 10gm
Nutmeg (jaifal)- 1 pc
Cloves (Long)- 10gm
Coriander Seeds(Dhania)- 100gm
Bay Leaf(Tez Patta)-10gm
Cinnamon(Dal Chini)-20g Cumin Seeds(Jeera)-100gm
Sonth (Dry Ginger)- 10gm
Take a pan roast all the spices Except Mace and Nutmeg for 4-5 minutes, This step would help to bring out the flavors of spices and moisture to get lost from spices so that it gets easy to grind spices in the mixie. Once dry roasted allow the spices to cool down and then grind all spices in Mixie including Mace and Nutmeg. Grind them till it’s in powder form. Once powdered filter the spices so that u just get the powdered masala and coarse can be disposed. You can use it for at least 1 year if stored it in a airtight container.
Once You roast the spices you can store all in the air tight container and prepare fresh powder as and when needed.
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