Black Pepper Corn - 50 Gms
Jeera - 50 Gms
Sombu (Aniseeds) - 50 Gms
Thoor Dhall - 100 gms
Dhania (coriander seeds) - 100 gms
Method: Roast and Grind them into a Fine powder by giving it in the mill. You can also measure it in terms of spoon and grind them and use it then and there when you make soup. It can be used for all veg and non veg soups. Just add 1 tsp to 2 tsp depending on quantity of soup made at home.
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