Cumin seeds – 2 tbsp
Black peppercorns – 1 ¼ tbsp.
Bay leaves – 2 medium
Dried red chilis – 2-3 broken
Dry roast all the spices separately until the spices start releasing a
light smoky aroma. Be careful not to burn the spices to avoid bitterness.
Cool and dry grind all the spices together. Store in an air tight
container.
Uses: 1. Sprinkle on top of hot ghughni for that very Bengali ghughni
taste.
2. May be used as a last minute add to dry curries, dals, niramish alu
dum.
Enjoy!
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