Ingredients:
1/4 kg kempu mensinakayi
1/4 kg bayadgi mensinakayi
150 gms jeera
50 gms black pepper
50 gms methi seeds
50 gms mustard
350 gms dhania
1 bottle Hing
8-10 bunch of curry leaves
Method:
Dry roast all the ingredients without oil in batches n fine powder them n store it in a airtight container.
Tip: This wud last for 6-8 months.
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