Plate includes

Cumin Seeds, Dry Coconut, Caraway seed, Black cardamom, Cloves, Black peppercorns, Bay leaves, Coriander seeds, Cinnamon, Mace, dry red chilli, Sesame seeds, Stone flower, Cobra’s saffron, Asafoetida

Preparation

1. Heat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds. 2. Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, nagkeshar and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.