250 g (9 oz) garlic (lasan)
250 g (9 oz) shallots
1 kg (2.2 lb) Kashmiri red chilli powder
50 g (1 3/4 oz) black cardamom (badi elaichi)
1 tbsp black cumin (shahi jeera) seeds
1 tbsp green cardamom (choti elaichi) seeds
1 tbsp cinnamon (dalchini) powder
1 tbsp dry ginger powder (sonth)
250 g (9 oz) shallots
1 kg (2.2 lb) Kashmiri red chilli powder
50 g (1 3/4 oz) black cardamom (badi elaichi)
1 tbsp black cumin (shahi jeera) seeds
1 tbsp green cardamom (choti elaichi) seeds
1 tbsp cinnamon (dalchini) powder
1 tbsp dry ginger powder (sonth)
method
1. Pound together 250 g (9 oz) garlic (lasan) and 250 g (9 oz) shallots to a coarse paste. Dry roast 1 kg (2.2 lb) Kashmiri red chilli powder, 50 g (1 3/4 oz) black cardamom (badi elaichi), 1 tbsp black cumin (shahi jeera) seeds, 1 tbsp green cardamom (choti elaichi) seeds; 1 tbsp cinnamon (dalchini) powder, 1 tbsp dry ginger powder (sonth), separately.
2. Then grind to a fine powder.
3. Mix the garlic and shallot paste with this powder. Shape them into cakes and make a hole in the centre big enough to pass a thin rope through it so that the cakes can be strung together and kept for use later.
4. Dry the cakes in the sun until they have no moisture left.
2. Then grind to a fine powder.
3. Mix the garlic and shallot paste with this powder. Shape them into cakes and make a hole in the centre big enough to pass a thin rope through it so that the cakes can be strung together and kept for use later.
4. Dry the cakes in the sun until they have no moisture left.
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