Ingredients
- Cloves 4-5
- Coriander seeds (3tsb)
- Bay leaf - Tej patta (3-4)
- Black Cardamom (3-4)
- Green Cardamom (5-6)
- Cumin Seeds (2-3tsb)
- Thymol seed - Ajwai (1 tsb)
- Cinnamon - 1 big stick
Method
- Mildly roast all the spices in a pan
- Once spices are roasted , grind finely \ coarsely and store in air tight container
Tip
- Store in airtight container to retain aroma
- At a time try making just a weekly or fortnightly supply , this will give your food very fresh aroma
- Below masala is enough for me for a week , in case you want to more supply , adjust the quantity proportionately
- You can add following additional spices too to make it more aromatic
- Mace - Jaivitri (4-5)
- Nutmeg Jaifhal (1)
- Mustard seeds - (1tsb)
- Fennel seeds - (1tsb)
- Black pepper corns - (4-5 corns)
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