1. White Sesame Seeds/Safed Til – 1 tbsp
2. Cloves/Laung – 8
3. Cinnamon/Dalchini – 5 sticks 1″ each
4. Black Peppercorns/Kali Mirch – 1/2 tbsp
5. Coriander Seeds/Dhaniya – 1 tbsp
6. Nutmeg/Jaiphal – a small pieces or 1/2 tsp grated/powder
7. Black Caardamom/Badi (Mooti) Elachi – 4
8. Carom Seeds / Ajwain 1 tsp
9. Bay Leaf/Tejpatta – 2
10. Fennel Seeds 1tbsp
11. Star Anise/Chakri Phool – 1
12. Rock Salt/Kala Namak – 1/2 tbsp
13. Saunth/ Ginger Powder – 1/2 tbsp
14. Dry Mango Powder/Amchur – 1 tbsp
15. POMEGRANATE SEEDS 4-5 seeds
16. Green Cardamom/Hari Elachi – 5
17. Cumin Seeds/Jeera – 2 tbsp
18. Caraway Seeds/ Shah-Jeera – 1/2 tbsp
19. Dry Red Chilli/Sukhi Lal Mirch – 5
Method:
- Dry roast sesame seed alone as it starts pop up very frequently. Keep aside.
- Dry roast all the ingredients mentioned in a kadai. Do not Dry roast rock salt, Saunth and Amchur.
- Allow them to cool once they get roasted.
- Put roasted masalas, Sesame seeds, salt, saunth and amchur in a mixer/coffee/spice grinder. Grind it into smooth powder.
- Sieve the powdered masala, cool and store in airtight container.
