Roast dry all the ingredients separately, except the elaichi and turmeric.
Mix all the ingredients, powder fine in a liquidiser (blender or mixie), adding the turmeric powder.
Store in an airtight container or bottle.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.