Bottle Masala to review

Ingredients

• 50 gmsfennel seeds
• 50 gmsdry ginger (broken into small pieces, mashed with a stone)
• 5 gmskus kus (poppy seeds)
• 50 gmscinnamon
• 1 wholenutmeg

Instructions

1. Roast coriander lightly.
2. Roast javentar (mace) and red flower together.
3. Then roast elchi (cardamom) and star anise.
4. Roast trifal and kabab chini.
5. Roast dagad ful (stone flower).
6. Roast cloves, pepper, and roast black cardamom and cinnamon.
7. Roast jeera (cumin), fennel seeds, and shahi jeera.
8. Roast bay leaves.
9. Roast kus kus (poppy seeds).
10. Roast nutmeg (broken into pieces).
11. Roast dry ginger (broken).
12. Once everything is cool, grind all the roasted spices together to a fine powder. Store in an airtight bottle.

Only the second page of this recipe was found — the previous page (with the rest of the spice ingredients and their quantities: coriander, javentar/mace, red flower, elchi, star anise, trifal, kabab chini, dagad ful, cloves, pepper, black cardamom, jeera, shahi jeera, bay leaves) is missing. The roasting steps are transcribed in full from this page; quantities for those spices need to be added once the first page is found.

• masala
• spice blend
• goan
• east indian
• bottle masala