Indori Jeervan Masala
Spice mix to sprinkle on Poha, pakoda and fruit mix
- 1 tsp coriander seeds
- 1/2 tbsp cumin seeds
- 1/2 tbsp fennel seed
- 4 cloves
- 1 black cardamom
- 1/2 tsp caraway seeds
- 1/2 stick cinnamon stick
- 1 small bay leaf
- 6 medium dry red chillies ( i used low spice one)
- 1 strand mace
- 1/2 tsp amchur dry mango powder
- 1/2 tsp dry ginger powder
- 1/8 tsp grated nuteg
- 1/4 tsp turmeric powder
- 1 pinch Asafoetida
- 1/8 tsp black salt
- 1/8 tsp salt
Set a heavy bottomed wok to medium heat.
Add the whole dry spices except the coriander seeds and roast on a gentle heat till aromatic.
Remove and set aside to cool
Now add the corainder seeds and roast well ( burns easily)
Add to the other spices along with the powders and salts.
Mix and allow to cool for 10 minutes
Powder in the spice mill to a fine mix
Store in airtight glass jar till you need.
Store the masala in double airtight packs in the refrigerator if you are making a larger quantity.
Double or triple the quantities in here to make your batch.