Ingredients:

• 1 kg – Dhania seeds (coriander seeds)
• 1/2 kg – lal mirch saboot (whole red chillies)
• 1/2 kg – sukha khopra (dehydrated Coconut chopped)
• 100 g – lavang (cloves)
• 100 g – kali mirch (pepper corns)
• 100 g – tejpan (bay leaves)
• 100 g – nakeshwar
• 100 g – dagad phool
• 100 g – masala phool
• 100 g – masala (badi) elaichi (large black cardamoms)
• 100 g – shajira (caraway seeds or white cumin)
• 100 g – Haldi ke ganthiye (dry Turmeric root)
• 100 g – Hing ke tukde (asafoetida in broken form)
• 100 g – til (sesame seeds)
• 100 g – karala
• 100 g – khuskhus (food grade poppy seeds)
• 100 g – Dalchini (cinnamon)

Method:

1. Dry roast each of the ingredients on a low flame till well done.
2. Do not roast asafetida and turmeric.
3. Pound all ingredients together till a coarse powder is formed.
4. Store in a clean dry airtight container.

Recipe courtesy of Saroj Kering