Homemade Aromatic Spice Blend
*. Heat a pan on medium flame and dry roast the following spices:
3 tablespoons black peppercorns,
1 tablespoon coriander seeds,
1 tablespoon cumin seeds (jeera)
*. Stir continuously until the spices release their aroma, about 2–3 minutes.
*. Add ½ tablespoon fennel seeds (saunf) and roast for another minute.
*. Turn off the heat and let the spices cool completely.
Grinding:
Blend the spices coarsely using a mixer grinder.
For the best flavor, use a mortar and pestle.
Storage Tip:
Transfer the spice blend to an airtight container. Store it in a cool, dry place for up to 2–3 months to retain its freshness.
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