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.

It has long shelf life but it is advisable to prepare it in small batches for its strong aroma.


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