GODA MASALA (Spice powder)

Goda Masala is the essentially used spice powder in Maharashtrian cooking . Esp. the Brahmin cooking . It is very versatile and can be used in dry vegetables, curries, gravies amongst other accompaniments. 

This is how Goda masala gets its name. 'Goda' means sweet in Marathi. Although this masala or spice powder is nowhere near sweet it is called so as it does not contain Dry Red chillies. The other Masala Maharashtrians use has the dried Red chillies and is called as 'Garam (HOT) Masala' obviously due to the heat or spiciness of the chillies. The ingredients used may vary as per each household. I am sharing here the way it is prepared in our home.

INGREDIENTS :

DHANE (CORIANDER SEEDS)   200 GMS

JEERA (CUMIN SEEDS)              100 GMS 

MIRE (BLACK PEPPER )               20 GMS

LAVANG (CLOVES)                        20 GMS

DALCHINI (CINNAMON)                20 GMS 

SHAHI JEERA                                20 GMS

TAMAL PATRA (BAY LEAF)             5  GMS

DAGAD PHOOL                               10 GMS 

SESAME SEEDS (TEEL)                 25 GMS 

KHUS KHUS (POPPY SEEDS)        25 GMS

SUNTH POWDER(DRY GINGER)   20 GMS

METHI DAAL (FENUGREEK SEEDS) 20 GMS

HING POWDER (ASAFOETIDA)      25 GMS

RED RAI (MUSTARD SEEDS )          1 TBSP

RED CHILLI POWDER                       1 TBSP

SALT                                       1 TBSP (ONLY AS PRESERVATIVE AND NOT FOR TASTE)

Oil                                                        2 TBSP

                               

METHOD :

1. In a thick bottom kadhai or Wok, Dry roast the coriander seeds and the cumin seeds together on a low flame , till they turn nice golden colour and release their aroma. Keep aside for cooling in a plate.

2. In the same kadhai , heat 2 Tbsp of Oil. Keep the flame low.

3. One by one add the remaining ingredients, while roasting them in the Oil. To avoid burning of the powdery ingredients, remember to put the hard ingredients like Cinnamon, cloves, black pepper, Bay leaf before. Roast these a little and then add other powdery ingredients (Except Red chilli powder and salt) 

4. Roast all the ingredients in the oil for around 2 to 5 mins, till they release a nice aroma.

                              

5. Keep aside to cool completely for around 20 mins .

6. Once both the mixes are completely cooled , grind them in small batches in the Dry grinder attachment of your mixer-grinder.

7. In the grinder jar add some roasted dhane-jeera mix at the bottom, then add the oil roasted spices and again add the dry roasted dhane -jeera mix on top (This prevents the masala from sticking to the jar).

8. On a medium speed , grind till a fine powder is formed.

9. Add the Red chilli powder, Salt . 

10 Mix well and Store in a DRY , AIR tight container. Can be stored for up to a year.