Goda Masala
Ingredients
Coriander seeds (Dhania) - 250 gms
Cumin seeds (jeera) - 1/2 Cup
Black cardamom (Badi Ilaychi) - 10 gms.
Cinnamon (Dalchini) - 10gms
Cloves (laung) - 5 gms
Bay leaves (Tejpatta) - 6-7
Black Stone Flower (Dagad phool) - 5 gms.
Nagkeshar - 5gms.
Star Anise (Badam phool) - 5gms.
Dry red chili - 50 gms. (I used Bedgi Mirchi)
Grated dry coconut - 1 cup
Sesame seeds (til) - 50 gms.
Asafetida (hing) - 10 gms.
Salt - 1 teaspoon
Oil - 1/4 Cup
Procedure
Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Take half of the oil in kadai and fry coriander seeds till it turns to brown and keep aside. Then fry cumin seeds in same kadai. Now heat remaining oil in kadai and fry all the spices one by one. Spread the spices in a plate. Now roast red chilies for 3-4 minutes. Keep aside to cool. Roast dry coconut on low flame till it turns slightly brown. Roast sesame seeds. Now mix all the ingridients, hing and salt. Make a thin powder in mixer. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can be stored for several months.
Masala Pudi
Ingredients
Coriander seeds (Dhania) - 500gms.
Dry red chilies - 250 gms. (I used Bedgi Mirchi)
Cumin seeds (jeera) - 2 tablespoon
Shahjeera - 1 teaspoon
Fenugreek seeds (Methi dana) - 1 tablespoon
Grated dry coconut - 1/2 cup
Nagkeshar - 2 teaspoon
Mustard seeds - 1/2 teaspoon.
Black Stone Flower (Dagad phool) - 1 tablespoon
Bay leaves (Tejpatta) - 4
Black cardamom (Badi Ilaychi) - 3
Black pepper (Mire) - 1 tablespoon
Cinnamon (Dalchini) - 10 gms.
Star Anise (Badam phool) - 4
Asafetida (Hing) - 20 gms.
Pure ghee - 4-5 table spoon.
Procedure
Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in pure ghee. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.
Sarin Pudi
Ingredients
Coriander seeds (Dhania) - 250gms.
Cumin seeds (jeera) - 1 tablespoon
Fenugreek seeds (Methi dana) - 1 teaspoon
Shahjeera - 1 teaspoon
Cinnamon (Dalchini) - 5 gms.
Black Stone Flower (Dagad phool) - 1 tablespoon
Black pepper (Mire) - 2 tablespoon
Mustard seeds - 1 tablespoon.
Grated dry coconut - 1/4 cup
Dry red chilies - 100 gms. (I used Bedgi Mirchi)
Asafetida (Hing) - 20 gms.
Oil - 4-5 table spoon.
Procedure
Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in oil. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.
7 comments:
First time to ur blog. I am very impressed with your hard work, in the kitchen. I love the part...that you cook from scratch(like me). Keep up ur great work. Liked all ur masale preparations, will try this version soon.
Nice podis... havent made Goda masala b4, shall try it am sure it should come handy!!!
I was hunting for Goda Masala recipe.....and here u come with the recipe....
An excellent post..all the masalas look fresh and flavourful
All the masalas sound fragrant and flavorful!
Hi, can u plz post the type of dishes these masalas can be used.
thanx
Thanks a lot for such a wonderful post
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