Mix Masala

Ingredients

• Bedgee Mirchi (Dry Red Chilly) – 1 Kg
• Dhane (Coriander seeds) – 1/2 Kg
• Kali Miri (Black pepper corn) – 100 gm
• Dalchini (Cinnamon) – 50 gm
• Lavang (Cloves) – 50 gm
• Masala Velchi (Black cardamom) – 25 gm
• Dagad Phool (Black Stone Flower) – 25 gm
• Sadha Jeera (Cumin seeds) – 25 gm
• Shahajeera (Caraway seeds) – 25 gm
• Tamalpatra (Bay leaf) – 25 gm
• Jaipatri (Mace) – 25 gm
• Chakra Phool (Star Anise) – 25 gm
• Badishep (Aniseeds) – 25 gm
• Khus Khus (Poppy seeds) – 100 gm
• Jaiphal (Nutmeg) – 1 big

Procedure

1. Remove the stem of Bedgee Mirchi first before doing anything else as it can spoil the taste of masala.
2. Then roast all spices seperately in a big sauce pan (Kadai)  using  a few drops of oil.
3. Afterwards, keep all the spices aside to cool.
4. Then, grind all the Spices of the Masala together in a mixer/grinder.
5. Salt can be added to the Masala to preserve it for a long time.
6. The Masala is to be kept in an air tight (glass) container.

Use this Masala in Bhaaji or Non-Vegetarian dishes. This gives the dish a good taste as well as a good and tempting colour.