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500 gm green saunf (fennel seeds)
250 gm dhana dal (roasted coriander seeds, commercially available)
125 gm chaalia supari chips
75 jesthimadh powder
50 gm hari pathi (muletti pathi), cleaned
5 gm each of cardamom, cloves and cinnamon
3/4 tsp black salt
3/4 tsp sendha salt
1/4 tin Kashmir sugandh (small)
125 gm ghee
How to Make Taazgi Masala
Clean supari and hari pathi thoroughly.
Dry roast saunf till aromatic.
Dry roast whole spices till brown and aromatic.
Cool both. Grind spices finely in dry grinder.
Grind fennel coarsely in dry grinder.
Heat ghee in a large pan, add supari and fry till golden brown.
Do not over fry or the supari with turn bitter.
It should exude a light aroma.
Add hari pathi, dhana dal. Stir, remove from fire.
Add crushed saunf, jethimadh, ground spices, salts, Kashmir sugandh.
Mix well - either with hand or a large spatula.
Cool completely before storing in clean, airtight jars.
To be served after meals in small quantities.
This is a favourite Indian digester or mouth freshener.
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