Mixed Spices Punjabi Garam Masala. It's also called Magic Masala as it can be used in any and every dish you make. It's better to make in small quantities to retain the flavour, still you can make in bulk as well and store for about a year. Keeping in mind the storage should be always dry, it should not come in contact with moisture. You can add the given quantity of the grinded masala in the Bhuna masala also. Here are the details for bulk masala: Cinnamon ( dalchini )--- 25 Gms. Cloves (Lavang)----- 25 Gms. Black Peppercorns ( kali miri )---25 Gms Green Cardamon ( hari elaichi )--- 10 Gms. Cumin seeds (jeera )-----20 Gms. Bay Leaves ( tej patta )----10 Gms. The method is the same of making the masala. Dry roasting time will increase as quantity increases. Many more masala recipes coming up. #foodchewrecipes
