Dry roast each of the ingredients on a low flame till well done. Do not roast asafoetida and turmeric. Pound all ingredients together till a coarse powder is formed. Store in a clean dry airtight container. Note: This is definitely a lengthy process, and that is why I had recommended buying to those who are short of time. (who isnt?). Another problem is availability of all the spices in places outside India. I have not been able to find English equivalents to some of these spices in spite of extensive reference to innumerable dictionaries and enquiries with store owners. That is the reason why I have not given English names for some of the ingredients. But these spices are abundantly available with storekeepers in India and familiar with their indigenous names. However, good news for those who are willing to make it. The effort is definitely worth it. Beside this masala if properly stored will keep good without refrigeration for almost 2 years!!! For those who are still eager to make the same, I would drop a small tip: Just omit the ingredients you cannot lay hands on (except the basic ones like dhania, chilli, coconut and other common ones) and go ahead and try it in a small quantity. The result may not be the same, but I am quite sure it will not be disappointing. All the best.
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|Serving Size: 1 Serving (3400g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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