Coriander Seeds 1/2 Cup    Jeera 3 tblsp    Black pepper 2 tblsp    Cinnamon 6-7    Big Elachi 10    Cloves 1/2 Tbslp    Mace 1-2    Nutmeg 2    Star Anise 5    Small cardamom 1 tblsp  Method:
If you are living in a place where you can keep the whole garam masalas under sunlight then dry it in bright sunlight for 5-6 hours. Else dry roast them in a pan for 3-4 minutes. Do not make it burnt. Just keep in medium flame till  all the whole spices are warm when u touch it.
Grind this in a mixer into a fine powder. Sieve this again and make it into a fine powder again. Keep it in a dry airtight container. Homemade garam masala is ready.
Just add a dash of garam masala on the dishes which you like and enjoy the food.
I follow all ur recipes n planning to try this one too 🙂 please conduct a class in sgp sometime 🙂 wud love to meet u. Sowmya
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