
Ingredients:
• 1/2 kg – red chillies, for pungency
• 1/2 kg – Kashmir chillies or any other variety for color
• 500 g – Coriander seeds
• 200 g – Cumin seeds
• 100 g – pepper Corns
• 100 g – Mustard Seeds
Method:
- Roast all the ingredients separately.
- Then mix together and grind to a powder, in a mill.
- A teaspoon or two of this powder, can be used for almost all curries, both vegetarian and non-vegetarian.
- It can be stored and used for more than a year.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White