Dry roast all the ingredients one by one, except Dry Ginger and Nutmeg in a very low flame until they are totally dry and fragrant.
Roast spices like Mustard Seeds, Fenugreek Seeds and Cumin Seeds individually until they pop, in a very low flame.
Roast the spices one by one and keep them aside.
Finally add Turmeric Powder to the ingredients while it is hot and give a quick stir. Do not fry it.
Allow the ingredients to cool.
Finally add Dry Ginger and Nutmeg to the above ingredients.
Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.
Can dry the ingredients in sun, but it is totally optional.
Care should be taken not to burn the ingredients. It would totally spoil the taste of the spice powder.
Roast all the ingredients in a very low flame one spice at a time.
If making a big batch can grind it in a mill.(if the facility is available at your neighborhood).
If grinding at home, do not overload the mixer. Grind them in small batches and mix them all finally.
Store the ground Masala in an air-tight container in a dry place away from heat and sunlight.
Do not use wet spoon or wet hand while using the powder.
Proper storage and handling will increase the shelf life of the Masala.
Kitchen King Masala can be used in preparation of Indian dishes, particularly North Indian Curries and Subzis. It can also be used in Vegetable Pulao or in Biriyani.