Usal Masala Powder

Take a wok and heat it on a low flame on your gas stove. When it is hot, put 8 to 10 pieces of Kashmiri red chilies in it.
Stir them continuously to dry roast them for about a couple of minutes until the dry red chilies puff up.
When it is done, add all the other ingredients into the wok such as 1 tbsp of scrapped coconut, 1 tbsp of cumin seeds, 4 to 6 pieces of black pepper, 8 pieces of cloves, 6 cloves of deskinned garlic, 1 tbsp of coriander seeds, 1 tbsp of fennel seeds, 2 tbsp of white sesame seeds, 2 pieces of stone flower after tearing them, 1 cinnamon stick of about 1-inch size, 2 pieces of black cardamom, and 2 pieces of star anise.
Stir all the ingredients continually until they are roasted nicely and change their color slightly and you smell the fragrance of roasted spices.
(Pro tip: At this point, turn off your gas stove to prevent the spices from getting overcooked. Let the spices sit for a while so that they cool off completely).
When the spices are cool enough, take a clean and dry grinder.
Transfer all the ingredients to the grinder from the wok.
Grind them into a powder. You may grind it a couple of times in short intervals if you want a finer and smoother texture of the powder. When you are satisfied, transfer the powder onto a plate and your usal masala powder is ready to be used.