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Roast and grind your own masala, and your food will be just as tasty. That's the word from International Convention Centre (ICC) specialist Indian cuisine chef and resident cookery expert, Sheila Somers, in the wake of weekend reports that revealed carcinogenic dye Sudan Red had been found in chilli
Dry Roast 20 Green Cardamom/Elaichi, 10 Clove/Laung, a 2" stick of cinnamon, 3-4 Dry Red Chilli for the slightest heat, 2-3 small barks of mace/javetri and a small Tej-Patta. Note: What I have here is a Bay Leaf but a small Tej Patta(Indian Bay Leaf) works better.