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About the Recipe
Ingredients
2tbsp Kashmiri red chilli powder
3tbsp Fennel seed powder
2tsp Coriander powder
1.5tbsp Dry ginger powder
10-12 pods Green cardamom
3-4 pods Black cardamom
10-12 Amara Spices Lal pari cloves
2-3inch Amara Spices C5 Ceylon cinnamon
1tsp Amara Spices Black pepper
1/4tsp Amara Spices Lakadong turmeric powder
1tsp Black cumin
2 blades Mace
1/2 Nutmeg
1/2tsp Asafoetida
Preparation
Dry roast the whole aromatic spices (cardamoms, cloves, cinnamon, peppers, cumin, mace) on a low flame for 1 to 2 minutes until fragrant.
Cool the roasted spices completely.
Blend them into a fine powder along with the red chilli powder, fennel powder, dry ginger powder, coriander powder, turmeric powder, and asafoetida.
Store the mixture in a clean, airtight glass jar to retain its potency.
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