This is one of the two most used masala in eastern part of India, that goes in almost all vegetarian dishes, may also be used in some of the meat dishes. In short if anything tastes little bland, just sprinkle some on top, and enjoy! This is a shortcut to enhance the flavor to some extent.

This is very common in every household in Bengal, and every household adds their own tweaks as per their taste preferences. This one fits mine well but feel free to experiment.

This commonly used dry roasted powder is predominately the flavor and aroma of roasted cumin and a little of coriander. The rest of the ingredients are enhancing this basic aroma. The key to this powder is roasting it well, making sure not burning it though.  I generally roast each of the ingredients separately because have noticed each takes different amount of time to get roasted well. While grinding it, they can be grounded together. All these seeds are easily available in the local grocery stores. 

Grounded Dry Roasted Masala

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Ingredients

• 1/2 cup Cumin seeds
• 1/4 cup Coriander seeds
• 1/8 cup Celery seeds
• 1 Dry red chillies
• 1/2 Bay leaf

Instructions

1. Dry roast each ingredients separately until the aroma starts coming
2. Cool them down
3. Grind them in dry grinder or use coffee grinder
4. Store in air tight container

Notes

This can be stored for couple of months in air tight container. The red chillies can be added more or less depending on your spice tolerance.

Nutrition

Calories

66 cal

Fat

4 g

Carbs

12 g

Protein

3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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https://lazyfoodieskitchen.com/roasted-and-powdered-all-purpose-spice-mix/