Nihari Masala Powder
3 tbl spoon fennel seed
2 tbl spoon cumin/ Jeera
1 tea spoon sha-jeera
1 tbl spoon dried ginger powder / sonth
1 tbl spoon black pepper
1 tbl spoon cloves
5 or 6 black cardamoms
15 green cardamom
1 tbl spoon cinnamon powder
3/4 th tea spoon nutmeg
1/2 tea spoon mace/ javetri ( 5/6 leaves)
2 or 3 star anise
1 tea spoon nigella/ kalojeera
3 tbl spoon Kashmiri chili powder / paprika
4 or 5 dried red chili
3 or 4 bayleaves
1/2 tea spoon amchoor powder ( optional)
1/2 tea spoon rock salt ( optional )
1. Dry roast cumin , fennel , mace and dry red chili separately . Only these things will be dry roasted . The reason behind dry roasting separately is the roasting time for each is not same . Don’t blacken the dried red chili , if you do so , the whola masala will be ruined . Dry roast it keeping it’s color red .
2. Put everything in the grinder and grind until smooth .
3. Store the masala with 2 pieces of bay leaves in a air-tight container !!
1.As I said earlier , careful to dry roast the red chilies . Don’t blacken it . Try to roast the ingredients separately .
2. To store them for a longer period , put them in the fridger in a air tight container .