Fixings
Kashmiri Mirch 50g
Fennel seeds 1 tbsp
Cinnamon 2 sticks
Dark cumin seeds 1 tbsp
Dark peppercorn 1 tbsp
Nutmeg half
Star anise 1
Yellow sustenance shading 1/8 Tsp
Cubeb (kabab china) ½ tsp
Shake salt 1 Tsp
Cooking Directions
Put all fixings aside from shake salt in griddle and the dry meal until the point when a fragrance emerges.
Move flavors alongside salt in a zest blender and mix until powdered.
Store in a water/air proof container or use as indicated by the formula.
