Maharashtrian goda masala

• Produce

  • 4 Red chilies, Dry

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Caraway seeds
  • 4 Cardamoms, black
  • 5 Cardamoms, green
  • 8 tbsp Coriander seeds
  • 4 pieces One inch cinnamon
  • 1/2 tbsp Poppy seeds
  • 7 tbsp Sesame seeds
  • 3 Star anise
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 2 tbsp Cumin seeds
  • 6 tbsp Desiccated coconut

• Other

  • ¼ teaspoon asafoedita ((hing, optional
  • 25 cloves ((lavang or about ¾ to 1 tablespoon
  • 1 teaspoon nag kesar ((cobra's saffron
  • 3 teaspoons niger seeds ((ramtil, khurasni, karala
  • 3 tablespoons stone flower ((pathar phool, dagad phool
  • 7 To 8 small tej patta ((tamal patra or 4 to 5 medium tej patta

Found on vegrecipesofindia.com

Description

Directions

• heat 1 tsp oil in a pan.
• add coriander seeds. stir often and roast them till they become fragrant and they change color. remove in a plate.
• then add cumin seeds. again stir and roast them till they are fragrant and they change color. remove in the same plate.
• next add caraway seeds and follow the same procedure.
• now add the niger seeds/karale. these are wonderfully fragrant. just roast them till they become fragrant.
• add sesame seeds. roast till they change color. keep on stirring so that there is uniform roasting. takes about 1.5 to 2 minutes on a low flame.
• once done, then like all the other roasted ingredients, remove and keep aside in the same plate.
• roast the desiccated coconut till they are golden. you will have to continuously stir to get a uniform golden color. to get darker color, you can roast a tad more than what i have done. remove in the same plate.
• if adding poppy seeds, add them now and roast till they are fragrant. remove aside.
• add the broken dry red chilies and roast till they have a smoky pungent fragrance. you can deseed the chilies if you prefer.
• add asafoetida and dry roast till they get fragrant. this takes a few seconds. remove.
• again heat 1 tsp oil in the same pan. now add all the aromatic spices - cinnamon, bay leaf, black pepper, star anise, cloves, black cardamom seeds, green cardamom, cobras saffron (nagkesar), stone flower (dagad phool or patthar ke phool). roast till the spices become aromatic. about a minute.
• let all the spices and the rest of the other ingredients cool.
• in a dry grinder, grind everything in batches. i ground in two batches, so that the grinder does not have a overload. if you have a small grinder, then you will have to grind in 4 to 5 batches. while grinding due to the oil, you will have to scrape the sides and then continue to grind.
• take the ground goda masala in a bowl and mix everything well.
• then store the goda masala in an airtight jar. you can keep at room temperature or in the refrigerator.