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The recipe is from the Dishoom restaurant's gorgeous cookbook.

Toast the following in a dry pan over a medium heat for a few minutes until fragrant, or alternatively in a very low oven for a few hours:

• 1 Black Cardamon
• 4 Cloves
• 5g Black Peppercorns
• 2 Large Cinnamon/Cassia sticks
• 10g Coriander Seeds
• 5g Cumin Seeds
• 4g Fennel Seeds (I always half the number of fennel seeds whenever I use them because they dominate but this is what the recipe says)
• 2g Star Anise (about 3 I found)
• 1 Bay Leaf (I put 2 in because bay is so subtle)
• 2g Mace Blades

Turn off the heat and add:

• 10g Poppy Seeds
• 2g Dried Rose Petals
• (optional) Big Pinch of Saffron and Grated Nutmeg

Leave to cool then grind to a fine powder.

This is so important. So basically most Indian grocery stores have a product called coconut powder. But the problem is most of it is crap...they basically take out all of the fat content in it and make it cheap. I mentioned in a previous post I mostly buy all organic and high quality items because I really feel it makes a difference. I use a brand called Jiva Organics Shredded Coconut because it literally states the fat content on there and the quality is amazing. Better than the frozen brands like Deep, etc. I honestly think it's even better than using it from fresh coconuts because I can make exactly the amount I want without waste =)

Anyways here's the recipe - I made enough for three people with this:

Handful of Mint Leaves

Two Green Chillies - roasted them in a 1/2 teaspoon of oil. Roasted until crispy and wilted but NOT brown.

1 cup Shredded Coconut

1/4 cup Roasted Chana Peeled

Small handful of fresh cilantro

1 Teaspoon of salt

1.25 Cup of water

Blend but not completely. Should be grainy and not pasty consistency. Adjust salt and consistency to your liking.

Maybe I'll make a video next time!