In a heavy bottomed Pan, add the following according to size:
This makes 3 – 4 Tablespoons
1/4 Teaspoon oil (just enough to get a light coating on spices)
3 – 4 dry red chillies (kashmiri red chili)
7 – 8 Black Pepper Corns
2 – 3 inch cinnamon sticks
7 – 9 cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon channa dal (indian split pea)
1 teaspoon urad dal (indian white lentils)
1/4 teaspoon nigella seeds
1/4 teaspoon fenugreek seeds
Fry these on low heat till golden/reddish brown or when you start smelling the awesome aroma 🙂
Let it cool and grind it to a fine powder or crush in your mortar pestle. Always start grinding with the chilies.
I have used this spice for many things. Add a teaspoon into your rice cooker with rice, or use in mayonnaise. Sprinkle on top of any dish to add a rich flavour. Spice up with more chilies if you like.
