Time: 15 to 20 minutes
Yield: approx 3/4 to 1 cup Masala
Ingredients:1 cup dry red chilies (Tip 1)
1/2 cup grated dry coconut
2 tbsp sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black pepper
1 tsp mustard seeds
1 tsp fenugreek seeds
2 bay leaves
1 tsp cloves
1 tsp oil
1/4 tsp nutmeg powder
2 tbsp Kashmiri red chili powder
Method:
1) Take a kadai. Add all the spices except red chili powder and nutmeg powder. we will be adding these both ingredients at the end.
2) Drizzle 1 tsp oil and coat all the spices by mixing well. Roast these spices over medium high heat. Stir continuously to avoid burning.
3) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will become dark reddish. Also, you will sense nice aroma of roasted spices. This is the sign that spices are roasted nicely. Do not roast too much, otherwise spices will burn and get unpleasant bitter taste.
4) Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well.
Take a clean glass container or any airtight container. Put all the masala in it and close with lid. Store in a dry place.
Tips:
1) Use hot red chilies. I used 1/2 cup kashmiri red chilies and half cup normal hot red chilies. Kashmiri chilies don't provide heat. They only give deep red color to this masala. whether use any proportion or use only hot chilies, its upto you.
2) Do not grind until spices are completely cold. If ground before spices are cold, the masala blend will become moist and cakey.
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