BAFAT MASALAIngredients50 dried red chillies (kashmiri)4 inch cinnamon stick, broken6 tbsps black peppercorns½ cup coriander seeds4 tbsps cumin seeds10 bay leaves1 tbsp turmeric powderMethod1. Break the dried red chillies in half and deseed them. Put them in a large bowl. 2. Dry roast cinnamon stick, black peppercorns, and coriander seeds in a non-stick pan till they turn fragrant. Transfer on a plate and allow to cool. 3. Similarly, dry roast the cumin seeds in the same pan for 1 minute. Add the bay leaves and continue to roast for another minute. Transfer on to the same plate and allow to cool. 4. Lastly, dry roast the deseeded red chillies in the same pan till they turn crisp. Transfer on the same plate again and allow to cool. 5. Transfer the roasted spices in a grinder jar and grind to a fine powder. Put this into a large bowl, add turmeric powder and mix till well combined. 6. Strain the powder through a strainer on to a large plate. This is the masala. Allow to cool completely.7. Store in an air tight container and use as required. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #BafatMasala
