Ingredients
Fennel Seeds - 125gms
Green Cardamoms - 15gm
Bay leaves - 15
Mace - 10 petals
Whole Nutmeg - 2
Black Cardamoms - 125gms
Cinnamon - 10gm
Cloves - 15gm
Fenugreek Seeds - 125gms
Aniseeds - 125gms
Preparation
Dry the aniseeds, green cardamoms, bay leaves, mace and nutmeg in the sun for a day. Roast the seeds of the black cardamom, cinnamon, cloves, fenugreek seeds and cumin seeds over a medium heat until they change their colour and emit a fried aroma.
Grind all the spices together to a fine powder. Store in an airtight container when cool. This can be stored for at least 6 to 8 months.
