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Introduction:

Goda masala is a typical, traditional Maharashtrian recipe. This is a special unique blend of spices used in many Maharashtrian recipes. This masala is a must in every Maharashtrian household. Though a little complicated and time consuming process its worth a try as the end result is aromatic and awesome. Let’s make goda masala.

Ingredients:

  • 250 gm Coriander seeds
  • 10 gm Coconut
  • 10 gm Stone flower
  • 10 gm bay leaves
  • 20 gm White Sesame seeds
  • 20 gm Poppy seeds
  • 10 gm Black Cardamom
  • 10 gm Star anise
  • 10 gm Cassia buds
  • 10 gm Black cumin seeds
  • 10 gm Khada Hing / Asafetida stone
  • 10 gm Cinnamon
  • 10 gm Black peppercorns
  • 10 gm Cloves
  • 10 gm Mace
  • 4 tsp Oil
Goda Masala - Marathi Recipe

Method

  • Take coriander seeds and clean them really good.
  • Heat up a pan on medium heat.
  • Add coriander seeds in pan and roast really good for 7-8 minutes on low to medium heat until it release aroma. Take it out into a bowl.
  • Add sesame seeds into pan and roast on medium heat until they turn light golden. Take roasted sesame seeds into a bowl.
  • Add poppy seeds and roast on medium heat until it gets nice golden color. Take it out into a bowl.
  • Add black cumin seeds and roast on medium heat until it releases aroma. Take it out into a bowl.
  • Add grated coconut and roast on medium heat until it gets nice golden color. Take it out into a bowl.
  • Heat up oil in the pan. When oil is enough hot, add cinnamon sticks and fry until it changes its color. Take it out into a dish.
  • Add black cardamom and fry it nicely. Take it out into a dish.
  • Add star anise and fry it nicely. Take it out into the dish.
  • Add mace and fry it really good. Take it out into the dish.
  • Add cloves and fry it nicely. Take it out into the dish. Cloves puff up on frying.
  • Add black peppercorns and fry it nicely. Take it out into the dish.
  • Add cassia buds and fry it nicely. Take it out into the dish.
  • Add asafetida stones and fry it nicely. Take it out into a separate bowl. It changes its color and puff up on frying.
  • Add bay leaves and fry it nicely. Take it out into a separate bowl.
  • Add stone flower in the end and fry it nicely. Take it out into the dish.
  • Transfer the roasted coriander seeds into blender pot and blend it.
  • Sieve the powder to remove coarse powder from it. Keep the coarse powder aside.
  • Add fried cinnamon, black cardamom, star anise, javitri, cloves, black peppercorns and cassia buds together into blender pot and blend them.
  • Add roasted black cumin seeds in it.
  • Crush the fried asafetida stones into mortar and make small pieces of it.
  • Add this crushed asafetida into blender pot and blend together.
  • If these fried garam masala is not blended into fine powder, then add coarse coriander powder in it and blend again.
  • Mix these belnded spices with coriander powder really good.
  • Add fried stone flower and bay leaves together in blender pot and blend.
  • Mix with coriander powder really good.
  • Add roasted poppy and sesame seeds with coconut into blender pot and blend nicely.
  • These will release oil on blending. Mix them with coriander powder again.
  • After mixing all spices together, blend the ready masala again in blender once more.
  • This will assure mixing of all ingredients.
  • Goda masala is already.
  • You can store goda masala into an airtight container. It has shelf life of about 1-2 years.

Tips:

  • Roast the spices on low to medium heat only.
  • Stir the spices continuously while roasting to assure even roasting from all sides.
  • Do not fry or roast the spices together. Fry or roast them separately.
  • Also keep all the fried and roasted spices separately.
  • No need to drain all the oil from spices after frying. Oil gives nice binding to masala.
  • Cloves can pop out on your body while frying. So fry these carefully standing a little aside.



Goda Masala - Marathi Recipe

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