गोडा मसाला | काळा मसाला | Goda Masala by MadhurasRecipe | Maharashtrian Kala 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 / Asafoetida stone

• 10 gm Cinnamon

• 10 gm Black peppercorns

• 10 gm Cloves

• 10 gm Mace

• 4 tsp Oil

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 colour. 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 asafoetida stones into mortar and make small pieces of it.

• Add this crushed asafoetida 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.