Thursday, 13 June 2013

GODA MASALA / KALA MASALA


GODA MASALA / KALA MASALA

INGREDIENTS

Dhane / coriander seeds
½ kg
Dalchini / cinnamon
5 gms
Lavang / cloves
5 gms
Dagad phool
20 gms
Tamalpatra / bay leaf
20 gms
Jeera / cumin seeds
20 gms
Shahi jeera / black cumin seeds
20 gms
Heeng / asafetida
10 gms
Halkunda / turmeric root
10 gms
Dry red chillies
10 gms
Pandhre til / White sesame seeds
150 gms
Khobre kees / grated dry coconut
¼ kg
Oil
50 ml
Salt
2 ½ tsp

 

METHOD:

1.       Dry roast separately the til seeds and the grated dry coconut. Keep separate.

2.       Now heat oil in a pan, add heeng. When it sizzles add the cloves and cinnamon. When it changes slight colour add the bay leaf and dagadfool and fry them lightly. Remove from pan.

3.       Add little more oil if required and lightly sauté coriander seeds in it till they change colour.

4.       Now add in the jeera, shahi jeera and red chillies and roast them well.

5.       Grind separately the till seeds, coconut, cloves, cinnamon, bay leaf and dagadfool with the red chillies, jeera and shahijeera and halkunda.

6.       Grind the coriander seeds and sieve them.

7.       Mix together all these ground ingredients and store in a china clay jar. Made sure you press it down well while filling in the jar. This will prevent the least amount of air contact. It would stay well for 4 – 5 months.