Jodhpuri Garam MasalaRecipe Courtsey Sandhya Harsh
A very fragrant and flavourful masalas to enhance the taste of our Indian dishes
Caraway seeds (Shah Jeera) – 100 gms
Black pepper (Kali Mirch) 15 gms
Cinnamon (Dalchini ) 15 gms
Cardamom(big brown) (Badi elaichil) 15 gms
Bay leaves (Tejpatta) 10 gms
Cloves (Lawang) 10 gms
Mace (Jawitri) 5 gms
Nutmeg (Jaiphal) 10 gms
Star Anise (Chakra Phool)- 10 gms
Dry Ginger (Saunth) – 10 gms
Dry all these spices in sunlight for half an hour or more and then grind in grinder to a fine powder.
Prefer using Mortar and Pestle to manually grind these as the aroma and flavours are then captured and retained.
Store in an air tight glass container.