Servings: Approx 750 gram
Ingredients:
1/2 Kg Coriander seeds
100 gram Cumin seeds
100 gram Sesame Seeds
150 gram Dry coconut
5 gram Black Pepper (Approx 10-12)
5 gram Cloves (approx 10-12)
5 gram Cinammon (2 sticks of 4 inch)
5 gram Bay leaves (5-6 leaves)
10 gram Rock Asafoetida
2 tbsp Salt
1/4 cup Oil
Method:
1) Grate coconut and dry roast on medium low heat until brown in color. Transfer roasted coconut in other bowl. Dry roast Sesame seeds and Cumin seeds separately over low heat. Roast them until color changes to brown and you sense nice aroma. Transfer to other container.
2) Heat a wok, add oil to it and wait till it becomes hot. deep fry Rock Asafoetida. Drain with steel skimmer and transfer it to different plate.
3) In that hot oil, fry Cloves, Cinnamon, Bay leaves, Black pepper separately.
4) In the remaining Oil, fry Coriander seeds over medium low heat until nice and brown.
5) Crush All four fried spices (Cloves, Cinnamon, Bay leaves, Black pepper) in Mortar and Pestle and then grind in Grinder to fine powder. Put this ground mixture in a bowl. Then grind fried and roasted Coriander seeds to fine powder. Also grind Cumin seeds. Crush Fried Asafoetida to fine powder by using Mortar and Pestle. Sieve all ground items (Spices, Coriander seeds, Cumin seeds, Asafoetida). You will get some unsieved particles of this mixture, crush these unsieved particles and make powder. Sieve this powder and if there are any unsieved particles crush them again.
6) Grind roasted Coconut and Sesame seeds separately. Do not grind for too long, otherwise oil content in coconut and sesame seeds will squeeze out.
7) Add ground roasted coconut and sesame seeds to sieved mixture and mix well. Also add salt and mix. Do not sieve After adding Coconut and sesame seeds. Put this Masala in an airtight container.
Note:
1) Use this Masala in day to day food like Spinach Curry, Moong Amati, Stuffed Eggplant, Usal (Masoor, Chana, Kulith)
Labels:
Goda Masala recipe from scratch
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