Garam Masala II

Ingredients

• 150 g  jeera (cummin seeds)
• 25 g badi elaichi (black cardamoms), seeds only (weighed before peeling)
• 20 g chhoti elaichi (green cardamoms)
• 15 g dalchini (cinnamon)
• 25 g laung (cloves)
• 25 g sabut kali mirch (black pepper corns)
• 4 tej patta (bay leaves)
• 1 jaiphal (nutmeg)
• 8-10 blades javitri (mace)

Preparation

• Sun all the ingredients or place them over the oven (so that the gentle heat works on them, while you have something baking), to rid them of any moisture and then grind to a powder, in a food processor or mortar and pestle. Store in an airtight jar.