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.  

Ingredients:

• 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 

Method:

• 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.