basic spices in iskcon cooking ; subjis; tumeric, coriander, cumin, hing, black pepper, salt, fresh fried ginger, cinnamon, hot pepper, cardamon black, fennel seed. (When cooking milk sweets sometimes; Vanilla, rose water, white cardamon, almond flavor. That's a whole different matter.) - I tend to add for subjis, sometimes, also basil, methi leaf, anise, - and even less often; paprika, oregano, sesame oil, coconut, honey, goor/molasses, sometimes black mustard seeds, cloves, nutmeg.
Fry your cumin, fenell seeds, anise seed, ginger, coriander, then when brown in the ghee, add subjis, fry all until a bit browned, about eight minutes, turning regularly, then add a bit of water, maybe 1/3 cup, and the balance of spices. Red /black seat salt. opt; Pinch of brown sugar and apple cider vinegar. Bring briefly to a boil, moderate heat. Stir nicely, then turn heat down to very low, cover and let sit eight minutes.
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