Recipe Cuisine:Indian |Recipe Category:Lunch
Prep Time:10 mins |Cook time: 20 mins |Makes:1 cup
Coriander seeds (Dhaniya) - 3/4 cup
Red chili - 2
Pepper - 2 tsp
Cumin seeds - 1 tsp
Garlic flakes - 3
Salt - To taste
1. Roast coriander seeds, red chilli, garlic till nice aroma rises,it should not be burnt,but roasted evenly till it starts browning.
2. Roast pepper and jeera separately and cool down everything.
3. Grind all the roasted items along with salt to a powder.
4. Store in an airtight container, can use for a month even when kept at shelf temperature.
Serve mixed with hot rice, sesame oil and fire roasted papad.
Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.
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