Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      dhania seeds -- (coriander seeds)
     1/2  kilogram      lal mirch saboot -- (whole red chillies)
     1/2  kilogram      sukha khopra -- (dehydrated coconut
                        -- chopped)
 100      gram          lavang -- (cloves)
 100      gram          kali mirch -- (pepper corns)
 100      gram          tejpan -- (bay leaves)
 100      gram          nagkeshar
 100      gram          dagad phool
 100      gram          masala phool
 100      gram          masala -- (badi) elaichi
                        -- (large black
                        -- cardamoms)
 100      gram          shajira -- (caraway seeds or
                        -- white cumin)
 100      gram          haldi ke ganthiye -- (dry turmeric root)
 100      gram          hing ke tukde -- (asafoetida in
                        -- broken form)
 100      gram          til -- (sesame seeds)
 100      gram          karala
 100      gram          khuskhus -- (food grade poppy
                        -- seeds)
 100      gram          dalchini -- (cinnamon)

Preparation:

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 isn't?). 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