Ingredients:
250 grams dry Dates (Khajoor)
1 teaspoon Red chili pepper (Lal Mirchi)
5 teaspoons Coriander (Dhania) powder
5 teaspoons aniseed powder
2 teaspoons white cumin powder
3/4 or 1 cup Lemon (Nimbu) juice
Salt (Namak) to taste

Method:

1. Boil the dates until a little tender.
2. Remove the pits and keep them whole. Dry with a clean cloth.
3. Mix all the ground ingredients together with a little salt and fill in the dates.
4. Keep the dates in clean jar.
5. Mix a little salt with lemon juice and pour over the dates, taking care that dates must be covered with lemon juice.
6. Keep aside for 7 days. Shake the jar every other day and serve after one week.

Ingredients:
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 .5 tsps black cumin seeds (shah jeera)
1 .5 tsps dry ginger
3/4  tsp black cardamom (3-4 large pods approx)
3/4  tsp cloves
3/4  tsp cinnamon
3/4  tsp crushed bay leaves

Method:
(if you don’t buy them roasted already)
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker.
Stir occasionally. Do not be tempted to turn up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn of the flame and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together to a fine powder in a clean.

if all spices were bought in powder form just mix together according to ingredients list.
Store in an air-tight container in a cool, dark place.

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