1 kg (2.2 lb) coriander (dhaniya) seeds
250 g (9 oz) cumin (jeera) seeds
1 inch piece turmeric (haldi)
50 g (1 3/4 oz) cinnamon (dalchini) sticks
50 g (1 3/4 oz) cloves (laung)
200 g (7 oz) black peppercorns
50 g (1 3/4 oz) white cardamom (safed elaichi)
50 g (1 3/4 oz) mustard seeds (rai)
50 g (1 3/4 oz) poppy seeds (khus khus)
50 g (1 3/4 oz) curry leaves (kadhi patta)
60 g (2 oz) black cumin (shahi jeera) seeds
50 g (1 3/4 oz) fenugreek seeds (methi dana)
50 g (1 3/4 oz) bay leaves (tej patta)
50 g (1 3/4 oz) dried orange peel (pith should be removed)
50 g (1 3/4 oz) dried sweet lime peel (pith should be removed).
250 g (9 oz) cumin (jeera) seeds
1 inch piece turmeric (haldi)
50 g (1 3/4 oz) cinnamon (dalchini) sticks
50 g (1 3/4 oz) cloves (laung)
200 g (7 oz) black peppercorns
50 g (1 3/4 oz) white cardamom (safed elaichi)
50 g (1 3/4 oz) mustard seeds (rai)
50 g (1 3/4 oz) poppy seeds (khus khus)
50 g (1 3/4 oz) curry leaves (kadhi patta)
60 g (2 oz) black cumin (shahi jeera) seeds
50 g (1 3/4 oz) fenugreek seeds (methi dana)
50 g (1 3/4 oz) bay leaves (tej patta)
50 g (1 3/4 oz) dried orange peel (pith should be removed)
50 g (1 3/4 oz) dried sweet lime peel (pith should be removed).
method
Roast each ingredient individually with just 1-2 tsp oil on a griddle (tawa). Cool, grind and mix. Store in an airtight glass container. This can be kept for over a year.
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