Goda Masala

Ingredients

1 tbsp Oil1 1/2 tbsps Cumin seeds1/2 tsp Caraway seeds (shahi jeera)4 Black cardamoms10 Cloves3 tsps Black peppercorns10-12 Bay leaves3/4 cup Coriander seeds6 inch sticks Cinnamon1 gm Mace (javitri)4 Whole dry red chillies1 tsp Sesame seeds (til)1/2 cup Dry coconut (khopra) (grated)1 tbsp Stone flower (dagad phool)1 tsp Cobra?s saffron (nagkeshar)1/4 tsp Asafoetida powder

MethodHeat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, nagkeshar and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.

Sambhar Powder

Ingredients

1 cup Coriander seeds1 tsp Mustard seeds1 1/2 tsps Cumin seeds2 tsps Fenugreek seeds13 Bedgi whole dry red chillies20 Curry leaves (dried)3/4 tsp Asafoetida1/2 tsp Turmeric powder

MethodDry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds and whole dry red chillies. Cool and grind with curry leaves, asafoetida and turmeric powder. Cool and store in airtight container.

Rasam Powder

Ingredients

2 1/2 tsps Cumin seeds1 1/2 tsps Coriander seeds1/2 tsp Fenugreek seeds2 tsps Black peppercorns5 Whole dry red chillies1 tsp Oil1/3 cup Split pigeon pea (toovar dal)1/2 tsp Asafoetida1/2 tsp Turmeric powder30 Curry leaves

MethodDry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chillies. Set aside to cool. Heat oil in a pan and saut? the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric power and curry leaves. Cool and store in airtight containers.

Garam Masala

Ingredients

1-2 Star anise6 Black cardamoms2 1/2 tsps Black peppercorns10 inch sticks Cinnamon1 tbsp Cloves8 Green cardamoms1 gm Mace (javitri)4 tbsps Coriander seeds3 tbsps Cumin seeds1/2 tsp Nutmeg (grated)1/2 tsp Salt

MethodDry roast all the ingredients. Cool and grind to a fine powder. Cool and store in airtight containers.

Chholay Masala

Ingredients

2 tbsps Cumin seeds3 tbsps Coriander seeds2 inch stick Cinnamon8-10 Cloves1 Black cardamoms1/2 tsp Carom seeds (ajwain)

60 Black peppercorns1 tsp Dry fenugreek leaves (kasoori methi )3-5 Tirfal2 tbsps Pomegranate seeds (anardana)8-10 Bay leaves8-10 Whole dry red chillies1 tsp Dry mango powder (amchur)1/2 tsp Dry ginger powder (soonth)1 tsp Salt2 tsps Black salt

MethodDry roast cumin seeds, coriander seeds, cinnamon, cloves, black cardamoms, carom seeds, black peppercorns, dry fenugreek leaves, tirfal, pomegranate seeds, bay leaves and whole dry red chillies.Cool and grind with dry mango powder, dry ginger powder, salt and black salt. Cool and store in airtight containers.

PATHARE PRABHU MASALA POWDER

Ingredients

4 tbsps Coriander seeds 2 1/4 tbsps Cumin seeds 2 1/4 tbsps Mustard seeds 1 tbsp Whole wheat 1 tbsp Split Bengal gram (chana dal) 8-10 Whole dry red chillies 1/2 tsp Turmeric powder 1/4 tsp Fenugreek seeds (methi dana) Asafoetida a small pinch 30 Black peppercorns

Method Dry roast all the ingredients, except asafoetida, one by one. Cool and grind to a fine powder. Mix in asafetida.Makes 100 gms of pathare parabhu masala powder.

Chaat masala:

Ingredients:

4 tbsps coriander seeds (dhania)2 tsps cumin seeds (jeera)1 tsp carom seeds (ajwain)2-3 whole dry red chillies3 tbsps black salt½ tsp citric acid1 tsp dry mango powder (amchur)

1 tbsp salt1 tsp white/black pepper powder

Method:

Dry roast coriander seeds, cumin seeds and carom seeds separately. Cool and powder them with whole dry red chillies, black salt and citric acid. Mix in amchur, salt and pepper. Store in an air-tight container.

Malvani masala powder:

Used widely in the Malvani region on the western coast of India, this masala is recommended for any coconut-based dish and sea food.

Ingredients:

50 whole dry red chillies (bedgi)¼ cup coriander seeds (dhania)12 cloves (loung)7-8 black peppercorns2 tsps fennel seeds (saunf)½ tsp cumin seeds¾ tsp caraway seeds (shahi jeera)2 black cardamoms 5 two-inch sticks cinnamon1½ tbsps stone flower (dagad phool)½ tsp nagkeshar½ tsp mustard seeds1 inch piece turmeric stick½ tsp asafoetida1 nutmeg½ star anise

Method: 

Dry roast all the ingredients one by one. Cool and grind to a fine powder. Makes 80 grams of malvani masala powder.

If you like these preparations you may send a thank you note, to Sanjeev care the Deccan Chronicle. 

GODA MASALA .

INGREDIENTS

Oil 1 tablespoons

Cumin seeds 11/2 tablespoons

Caraway seeds (shahi jeera) 1/2 teaspoon

Black cardamom 4

Cloves 10

Black peppercorns 3 teaspoons

Bay leaves 10-12

Coriander seeds 3/4 cup

Cinnamon 6 inch piece

Mace 1 blade

Whole dry red chilli 4

Sesame seeds (til) 1 teaspoon

Dry coconut (khopra), grated 1/4 cup

Stone flower (dagad phool) 1 tablespoons

Cobra’s saffron (nagkeshar) 1 teaspoon

Asafoetida 1/4 teaspoon

METHODHeat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds. Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, nagkeshar and asafoetida and continue to roast till

a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.