Coriander - 100 gms
Cumin seeds - 100 gms
Black pepper - 60 gms
Dry ginger - 40 gms
Cardamom (black) - 30 gms
Cardamom (green) - 4 gms
Cloves - 4 gms
Cinnamon - 3 gms
Mace - 2 gms
Nutmeg - 3 gms
Caraway - 2 gms
Method:
- Dry roast all the ingredients.
- Cool and grind to make fine powder.
- Store in airtight container.
- This masala is useful in vegetarian and non vegetarian curries.
No comments:
Post a Comment