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:

1. Roast all the ingredients separately.
2. Then mix together and grind to a powder, in a mill.
3. A teaspoon or two of this powder, can be used for almost all curries, both vegetarian and non-vegetarian.
4. It can be stored and used for more than a year.
5. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White