Dry roast bay leaves, cinnamon sticks, red chilies , black cardamom.
Then dry roast green cardamoms and mace.
Next roast all the seeds, coriander, fennel and cumin seeds.
Cool all the spices completely and then grind to fine powder.
Store in an air tight container.
Notes
Always keep the flame low while roasting the spices for any spice blend, as high heat can burn and spoil the taste.Keep on stirring the spices, do not leave unattended. Uniform roasting of spices is very important.Roast the big masala together and seeds together. Or, you can separately roast each spice.Roast till the light aroma starts to come and do not wait for the color of spices to change.