Masale from my kitchen

Today I thought I will share my kitchen's masale which I use in my every day's cooking. As I mentioned earlier, our daily cooking is mixture of Maharashtrian and Karnataka cuisine. These masales are the dry powder made with different spices. So Maharashtrian's favorite Goda masala which we use in every curry or Aamti (Dal in Marathi). And my Aatya's special Masala pudi which we use in Muddi pallya or any other sabji and Sarin pudi in saar or huli (Dal in Kannada) for u……………

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.