– Clean and dry all the spices in sun for 2 days.
– Alternatively you can dry roast each ingrediently seperately for few minutes on medium to low heat taking care not to over roast them.
– Using a pestle break the nutmeg and dry ginger into tiny pieces.
– Dry grind all the ingredients to a fine powder.
– Store in dry air-tight bottles.
This can be used it all North Indian style gravies, Dals, Curries, Stir fries, Snacks, Pulaos, Biriyanis etc.