Tuesday, 21 January 2014

Goda Masala (Special Maharastrian mix spices powder)

Goda masala is used in Maharashtrian cuisine. It is the base of most Maharashtrian vegetarian dishes, guaranteed to make an ordinary curry interesting. I used in many dishes which are posted in my blog.

हि पाककृती वाचा मराठीतून ……इथे क्लिक करा.  


  • Coriander seeds (sp. used Induri dhane)- 500 gm
  • Dry coconut, grated- 1 halve (approx 1 cup)
  • Cumin seeds (jeere)- 100 gm
  • Caraway seeds (shaha jeere)- 25 gm
  • Cloves (lavanga)- 5 gm
  • Cinnamon (dalchini) – 5 gm
  • Bay leaves (tamal patr)- 10 gm
  • Black cardamom (masala velachi)- 5 gm (optional)
  • Stone flower (dagad phool)- 10 gm
  • Cobra’s saffron (nagkesar)- 5 gm (optional)
  • Sesame seeds (til)- 100 gm
  • Asafetida (hing) powder- 25 gm
  • Oil (sp. used ground nut oil)- as required, for frying 

  • Heat oil in a pan, sprinkle or spray the oil in a pan. Roast all ingredients one by one on low flame individually continue to roast till a nice aroma is given out. Do not burn anything, all masala will ruined. 
  • Dry roast only sesame seeds and dry coconut. Crush with mortar and pestle.  
  • Do not fry hing powder. Spread on hot fried spices. 
  • Cool and grind together all spices to a powder. 
  • Grind separately coconut and sesame seeds into dry powder. Then mix in the masala powder.
  • Cool and store in airtight containers in fridge. 


              Dipti Joshi said...

              Love the flavor of home made masala!

              Purva Sawant said...

              Very true Dipti.

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