Coriander seed
– 2 kg
Channa dal –
200gm
Urad dal –
150 gm
Raw rice –
100 gm
Clove – 20 gm
Cinnamon –
20 gm
Poppy seed –
150 gm
Red chilly –
100 gm (spicy) / 150 gm (less spicy)
Pepper – 25
gm
Fennel –
150 gm
Jeera -200
gm
Oil – 1/4
cup
Dried curry
leaves - 100gm
Preparation
Dry curry
leaves in a shade ( would take 2 -3 days, depends on the moisture)
Heat oil in
a wide and big pan and add clove . Wait till it splutters
Add pepper
and cinnamon and fry for a minuteadd raw rice,channa dal and urad dal. Fry until
you get the aroma of it
Add red
chilly and fry until the red chilly get crispy. (keep turning it as there is a
chance of charring at the bottom)
Add fennel
seed, jeera and poppy seed. Fry for 2-3 minutes. Keep the fried items aside
In the same
pan add coriander seed and fry. Once everything is fried , mix everything
together.
Grind it in
the grinding mill.
Note :
Roasting for alonger time and in high flame woud give a burning
smell. So consistency is more important
Storage:
Above
measurements given is for an year. Half of the masala powder can be stored in
the freezer.
Usage:
for chicken,mutton
dishes