Cook Time: 5 minutes
Makes : 1 cup
Ingredients:
To dry roast :
Dry red chilies (preferably Kashmiri red chilies) - 8 large
Coriander seeds/ Dhania : 1/4 cup
Black pepper/ miriyalu : 1/2 tbsp
Cumin seeds / jeera : 1 tbsp
Mace/japatri : 2
Cloves / lavang : 1/2 tbsp
Green cardamom: 1/2 tbsp
Cinnamon stick/ dalchini: 2 inch stick
Other:
Turmeric: 1/2 tsp
Nutmeg grated : 1/2 tsp
Red chili powder ( Kashmiri if possible) 1 tbsp
Method:
Heat a pan and dry roast all the ingredients under dry roast for 2 minutes. Turn off the heat and let it cool for 5 minutes.
Make a smooth powder in a blender and mix turmeric, grated nutmeg and red chili powder to the mix.
Store in a air tight container for 2 months.
No comments:
Post a Comment