Essential Maharashtrian Goda Masala / गोडा मसाला / काळा मसाला

Authentic Maharashtrian Goda Masala / गोडा मसाला / काळा मसाला
Hello Foodies,
          When I need to cook up a quick curry with some basic ingredients, I relied on my Aai's(mother's) goda masala powder. Since I moved to the United States, I was using Goda Masala sent by my Aai(Feeling Nostalgic). Whenever we miss our back home food, I use my Aai's homemade masala to make homestyle dishes and munch on that. When we bought this High-Speed Universal Grinder, then I decided, why not learn to make Goda Masala from my Aai. Then I told her to teach me, and she was super happy by knowing that I am interested in making my own Goda Masala from scratch. So here shared recipe is my beloved Aai's recipe.


            I was not making my spices powder before because I had some problems with my mixer grinder. But when Dr.K(My Husband) bought this High-Speed Universal Grinder, I am pleased with this grinder and its results. And now I can grind and make any spice blend, grain flour or herbs by myself at home.
YouTube Video:

            I always love to use whole spices; they have the best flavor. Indian cuisine is known for its exotic, and complex flavors, which are created using a variety of flavorsome spices. These popular Indian spices are excellent for preparing flavourful, appealing and intense dishes. Without these spices, Indian food dishes are unimaginable. India has a long and profoundly involved history with the spice trade, and Indian cooks use many more spices and seasonings. There is nothing that can't be loved about this delicious cuisine, especially the homemade flatbreads, and varieties of pulao and biryani served with nearly every meal. 


             I have bloomed some spices in oil, and this blooming process takes a few seconds. Oil roasting of spices increase the shelf life of Masala Powder and brings out the aroma from the whole spices. Also, have dry roasted some spices to make it more aromatic. So, prepare this Goda Masala at home and trust that this goda masala powder will take your cooking to the next level. There is no comparison to the rich flavor and quality of this homemade goda masala. I use it to make several meat dishes; some Maharashtrian style beans stir fry(usal) or amtis to make healthy and tasty dishes. 
  • Many different kinds of Goda Masala recipes can be found depending on ingredients used, regional preference, and personal taste. 
  • Also, In some places, goda masala is called Kala Masala, which is due to the proportions of certain spices and the degree to which they are roasted.
  • Goda masala tastes pungent, but not hot.
  • Goda masala is the base or main ingredient for most Maharashtrian curries and dals/aamti.

        So if you guys love the aroma of spices in your food? Then try this goda masala and include this homestyle traditional Goda masala powder in your daily diet. Apart from tingling the taste buds, Indian spice mixes are packed with nutrients and provide loads of goodness for you and your family. So let's get started!
Preparation Time: 15 Minutes; Roasting Time: 20 Minutes; Grinding Time: 5 Minutes; Total Time: 40 Minutes.

1 Tbsp of Goda Masala Powder Contains 21 Cal.



Ingredients:
  • Coriander Seeds/ धने 125 g
  • Cumin seeds / जीरे ¼ Cup
  • Sesame seeds / पांढरे तीळ 25 g
  • Coconut grated / सुकं खोबरं ½ cup
  • Dried Kashmiri Red Chili / काश्मिरी लाल मिरची 12 g
  • Byadgi Mirchi / ब्याडगी मिरची 13 g
  • Cloves / लवंग 3 g
  • Cinnamon / दालचिनी 5 g
  • Black Cardamom / मसाला वेलदोडे (जंगली वेलची) 5 g
  • Bay leaf / Tamalpatra 4-5 leaves तमालपत्र
  • Black stone flower/ Kalpasi / दगडफुल 3 g
  • Mesua Ferrea / नागकेसर (नागचाफा) 3 g
  • Star Anise / बादलफुल 3 g
  • Asafoetida Powder / हिंग ½ Tbsp
  • Turmeric / हळद 1 Tbsp
  • Salt / मीठ 1 Tsp
  • Oil / तेल 2-3 Tsp for trying spices


Instructions:
To Dry Roast the Spices:
  • Dry roast coriander seeds for 4-5 minutes on medium o low flame, or until it becomes aromatic.
  • Dry roast cumin seeds for 2-3 minutes on medium to low flame, or until it becomes aromatic.
  • Dry roast coconut for 4-5 minutes on medium to low flame, or until it becomes golden brown color.
  • Dry roast Sesame Seeds for 1-2 minutes on medium to low flame.
To Oil Roast the Spices:
  • Heat 2-3 Tsp oil in a pan on medium to low flame.
  • Roast cloves, black cardamom, nagkesar, bat leaves, cinnamon, black stone flower, red chilies and byadgi mirchi in oil separately.
  • Make sure you are roasting all these spices in oil and separately.
  • Roast for few seconds, roasting these spices doesn't need more than 30-40 seconds.
  • Let the roasted spices cool completely before grinding.

To Grind the Roasted Spices:
Coriander Seeds:
  • Open the upper cover or top lid of the grinder(High-Speed Universal Grinder), and add roasted coriander seeds.
  • Close the lid of the grinder tightly.
  • Plug in and turn on the timer(1 minute) switch, then turn on the switch for grinding (you can hear rolling sound).
  • Turn off the switch, (You can hear the rolling sound evenly, that means coriander seeds have been ground into smooth powder, then you can turn off the switch).
  • Also, don't forget to disconnect the power supply before opening the lid.
  • Open the lid and brush or spoon the powder out and using strainer strain it and keep aside.

Cumin Seeds:
  • Add dry roasted cumin seeds into the grinder, close the lid tightly and grind it for 1 minute.
  • Open the lid and spoon the ground powder out, and using strainer strain it and keep aside.
Coconut (Dry/Desiccated) and Sesame Seeds:
  • Add dry roasted coconut and sesame seeds into the grinder, close the lid tightly and grind it for 1 minute.
  • Open the lid and spoon the ground mixture out and keep aside.

Oil Roasted Spices and Chilies:
  • Add roasted bay leaves, black cardamom, cinnamon, black stone flower, cloves, nagkesar, star anise, Kashmiri red chili, and Byadgi mirchi into the grinder, close the lid tightly and grind it for 1 minute.
  • Open the lid and spoon the ground mixture out and strain it and keep aside.



To Prepare/Assemble Goda Masala (Kala Masala):
  • In a mixing bowl add oil roasted spices and chili powder, cumin and coriander powder, coconut and sesame seeds, turmeric, asafoetida, and salt.
  • Mix all well.
  • To combine well grind all together one more time for 40-45 seconds.
  • Flavourful, Homestyle Goda Masala Powder is ready to make tasty dishes. Enjoy!!!
To Store Goda Masala and its Shelf life:
  • Store Goda Masala in an airtight container in a dry, cool, dark place.
  • If placed in an airtight container, it stays good for more than a year or two.

My Take:
  • You can use Indian mixer grinder, coffee bean grinder too.
  • Here I have used High-Speed Universal Grinder, so it takes me 5 minutes to grind all spices, but if you are using mixer grinder it will take a little bit more time.
  • If you like then skip roasting spices in oil and just dry roast spices and blend it.
  • Oil roasting of spices increase the shelf life of Masala Powder and brings out the aroma from the whole spices.
  • You can skip Byadgi Mirchi and can use Kashmiri red chilies only.

Dietary Comment :
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 21 calories, along with 2.5 g carbohydrates, 1.54 g dietary fiber, 1.41 g fats, and 0.61 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 

Health Benefits Goda Masala:
  • It has antibacterial properties.
  • Improves digestion.
  • Fight disease and boost immunity
  • Increase vitamin-mineral and protein absorption.
  • It works as a nutrient bomb
  • Rich in antioxidants
  • It has antimicrobial and antifungal properties.
  • Boost Metabolism.
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

No comments:

Post a Comment

Insta Feed