• 1 lb. Coriander Seed.
• ¼ lb. Cumin Seed.
• 6 oz. Saffron.
• 10 oz. Dry Chillies.
• 2½ oz. Vantheyam (Tamil name) Fenugreek.
• 4 oz. Ginger.
• 1 Handful chopped-up Bay Leaves.

Pound smooth all these, and bottle it in, well corked, and use as above. The above three recipes are from Mr. Symon Nayajam, cook, of Madras and Colombo, Ceylon.