Preparation / Directions:
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
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