Goda masala
This is an aromatic and versatile Maharashtrian spice mix that can be used in lieu of garam masala in many dishes. It is pungent but not spicy. The addition of rock flower and nagkesar give this a distinctive flavour.
Coriander seeds – 8 tbsp
Grated or desiccated coconut – 6 tbsp
Sesame seeds – 6 tbsp
Cumin seeds – 2 tbsp
Shahjeera (caraway) – 2 tsp
Stone flower (கல்பாசி)- 3 tbsp
Khus khus (poppy seeds) 1/2 tbsp
Nagkesar (நாகப்பூ) 1 tsp
Niger seeds (பேயெள்) – 3 tsp
Dried red chillies (optional) 4-5
Black pepper – 1/2 tbsp
Cinnamon stick – 5 one inch pieces
Cloves – 20-25
Black cardamom – 4
Bay leaves – 4-5
Star anise – 4
Oil – 2 tsp
In a tsp of oil roast the cinnamon, cardamom, cloves, bay leaves, poppy seeds and star anise and set aside. Use the remaining oil to roast separately all the other ingredients till each one becomes fragrant. The roasting brings out the aroma for each spice and this is what gives the masala its distinctive taste and smell. If fresh coconut is used it should be roasted very well till it is brown and there is no moisture left. Dry grind all these together in one or two lots, mix well and store in the fridge.