- 250 gms whole dhaniya
- 2 jaiphul (nutmeg)
- 20 gms dalchini ( cinnamon)
- 20 gms black pepper
- 20 gms star anise (badiyan - optional)
- 20 gm small elaichi (cardamum)
- 10 gms javatri (mace)
- 20 gms lavang (cloves)
- 20 gms jeera
- handful bay leaf (tez patta - optional)
Method:
Dry in sun or dry roast in kadhai putting dhaniya first and then other ingredients. Powder fine when cold. Store in air tight jar.
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