After yesterday’s North India’s amazing Homemade Tandoori Masala, today we will move to Maharashtra and will discuss one of the most important spice mix of Maharashtra… Goda Masala. Normally this Masala is so simple in making but as out other spice mixes, it have a difference in roasting process. It have dry and oily roasting both to make a good spice. Here is the detailed recipe…
SSJ’s HOMEMADE GODA MASALA
Coriander seeds – 2tbsp.
Dried Coconut – 1tbsp.
White Sesame Seeds (Safed Til) – ½ tbsp.
Black Sesame seeds (Kale Til) – ½ tbsp.
Cumin Seeds (Jeera) – ¼ tbsp.
Caraway Seeds (Shah Jeera) – ¼ tsp.
Asafetida (Hing) – a pinch
Cinnamon (Dalchini) – ½ inch
Cloves (Loung) – 3-4
Black Cardamom (Badi Elaichi) – ½ (only seeds)
Dried Red Chilies (Laal Mirch) – 3
Turmeric (Haldi) – ¼ tsp.
Salt – ¼ tsp.
Oil – ¼ tsp.
Dry roast Coriander seeds and Coconut separately.
Now roast all the rest whole spices with ¼ tsp oil. And keep aside all the spices to get completely cool.
Now put all the spices in your mixer and add salt , hing and turmeric and make a powder.
Now you can store this spice for upto 2 month and use as per your choice.
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