Saturday, May 26, 2012
Goda Masala is a spice mix commonly used in Maharashtrian cooking. It is an essential part of my kitchen, I use it in several bhajis (veggie dishes) and amtis (daals). I have tried many different kinds of goda masala - homemade and store-bought, but am partial to my MIL's recipe. I only recently started making it at home.
Here's how I make it:
3 cups coriander seeds (dhane)
1 cup sesame seeds (til)
1 cup shredded dry coconut (khobra)
Cinnamon sticks 3 or 4
2 tsps cumin seeds
1 tsp shah jeera (black cumin seeds or caraway seeds)
1 tsp cloves
1 tsp black pepper
1/4 cup dagad phool (stone flower)
Handful of bay leaves
1 tsp mustard seeds
1 tsp methi seeds
3 or 4 black cardamons
1 tbsp asafoetida (hing)
1 tbsp turmeric pwd
1 tbsp red chile pwd
1 tbsp salt
few tsp veg. oil
Take 2 woks. In one, dry roast the following ingredients individually on low heat until aromatic - sesame seeds, dry coconut, cumin seeds, black cumin seeds and mustard seeds.
In the other wok, fry the following ingredients individually on low heat with a little vegetable oil until aromatic - coriander seeds, cinnamon sticks, cloves, black pepper, dagad phool, bay leaves, methi seeds, black cardamons.
Once well roasted, you can keep the dry roasted ingredients together and the oil fried ones together. Let them come to room temperature. Then first dry grind the dry roasted ingredients, followed by the oil fried ones. Mix the two well and again grind them to incorporate all ingredients well. Add salt, turmeric pwd, red chile pwd and hing and mix well.
Store in a dry, air-tight glass/plastic container. It will last for a year.
It is no doubt a time-consuming process, involving lots of ingredients and patience. But for me it is worth the effort 'coz I can't do without it. A little goes a long way here, the above quantity lasts for abt 6 months for me.