1/2 cup cumin seeds (jeera)
1/2 cup cardamoms (elaichi)
1/4 cup black peppercorns (kalimirch)
1/4 cup coriander (dhania) seeds
3 tbsp fennel seeds (saunf)
2 tbsp cloves (laung / lavang)
10 cinnamon (dalchini) sticks , 50 mm. (2”) each
1/4 cup bayleaves (tejpatta)
2 tbsp caraway seeds (shahjeera)
1 tbsp nutmeg (jaiphal) powder , optional
1/2 tbsp dried ginger (soonth) powder
1/2 cup cardamoms (elaichi)
1/4 cup black peppercorns (kalimirch)
1/4 cup coriander (dhania) seeds
3 tbsp fennel seeds (saunf)
2 tbsp cloves (laung / lavang)
10 cinnamon (dalchini) sticks , 50 mm. (2”) each
1/4 cup bayleaves (tejpatta)
2 tbsp caraway seeds (shahjeera)
1 tbsp nutmeg (jaiphal) powder , optional
1/2 tbsp dried ginger (soonth) powder
Method
- Combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
- Grind in a mixer to a smooth fine powder.
- Transfer the powder into a bowl, add the ginger powder and mix well.
- Sieve the powder well and discard the left over coarse powder and store in an air-tight container.
- Use as required.
