How to prepare Spice Mixture?

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How to prepare spice mixture?
Dry roast all spices individually. Start with coriander seeds first because this spice along with cinnamon take the longest to roast. It is important to roast spices on low flame and stir constantly. Proceed to the next spice until you reach tumeric. Tumeric tends to burn fast so often I roast it very gently. You can tell the tumeric has roasted when it turns into a deep orange color. If it turns brown you must not use it. If any spices burn please do not put them in the spice mix. Once you have roasted them, pour into a spice grinder and powder the spices. You may have to do this in batches. Powder the spice until there are no whole spices.

How to measure the spices?
Often you will be given measurements of the spices like Tumeric-1, corinander-6, fennel-6, cumin-1. It depends on how much you want to make. I usually use a tablespoon measurement. So you will take one tablespoon of Tumeric, six tablespoons of Coriander, six tablespoons of Fennel and one tablespoon of Cumin.

How to store the spices?
You will need an airtight container preferably glass or stainless steel. Please try to avoid plastic, as it tends to cause some chemical change, which will not be good.

How to use the spices?
Since your spice mix is already pre-roasted, add it to your vegetables, dahl, or paneer. You may also use the method that the Ayurvedic doctor recommended. Put some water(1/4 cup) into your pan, the allowed ghee or olive oil, then your spice mix and soma salt and put in your vegetables and cook on medium low. Another way is our traditional chaunce method however you will add the spice mix at the end right before you add your vegetables or dahl. You may also add the spice mix after you have cooked the vegetable by sprinkling on top.