3 Dried whole chili pods
4 black cardamom pods (bruised)
11/3cup cumin seeds
1/2cup coriander seeds
1tsp Carom (ajwain) seeds
Preparation:
Roast all ingredients in a dry pan
(preferably non-stick) and heat over a very low fire, shaking the pan time to
time.
When the spices give off the
fragrance allow to cool slightly.
Then grind finely in an electric
grinder. If electric grinder is not available, grind by hand and press through
a fine sieve afterwards.
Store it in an airtight container
for up to 3 months. Make sure you always close the lid tightly after use.
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Jack Lenox
Kevin Koehler
Ben Lowery
Neha Gajjar