1 Cup Dry red chilies
1/4 Cup Kashmiri red chilies(optional)
hip of 1/2 tsp Cloves/Lavang
1/2 Tsp Black pepper/peppercorn/ Kali miri
4 Big Bay leaf/tejpatta
4 Inch Cinnamon stick/ Dalchini
1 1/2 Tbsp Caraway seeds/shahi jeera
1/4 Cup Coriander seeds/ Dhane
2 Tbsp Fennel seeds/Aaunf
1 Nutmeg/ Jayfal
1 Tbsp Cumin seeds/Jire
1 Tbsp Mustard seeds/Rai
2 Big Cardamom/ Kale Velachi
2 Green Cardamom/ Hirvi velachi
2 Star anise/ baden/ Chakri phool
3 tsp Stone flower/dagadful
1 Tsp Nagkeshar ( I ran out of Nagkeshar, so I didn’t use in this masala)
1/2 Tsp Turmeric(Optional)
Dry roast mustard seeds, when it will start to crackle, transfer it to another bowl. Dry roast all the remaining ingredients one by one. Let it cool and grind it to fine powder. Store in a air tight container. Malvani masala is ready to use for malvani dishes like malvani kombadi rassa 🙂
1)To reduce the time, one can dry roast big spices like big cardamom, green cardamom, cinnamon, nutmeg together.
2) Roast small spices together.
3) Do not roast everything together, Small spices will only get roasted.
4) I used my mixer grinder to grind the masala.