Maharashtrian RecipesDessertVegetarian

Maharashtrian Goda Masala Powder Recipe

Name: Maharashtrian Goda Masala Powder Recipe
Cook time: 300 min
Total time: 300 min
Yield: 200 servings
Cuisine: Maharashtrian Recipes
Ingredients: 500 grams coriander (dhania) seeds; 100 grams cumin seeds (jeera); 10 grams cinnamon stick (dalchini); 10 grams whole black peppercorns; 10 grams cloves (laung); 10 grams bay leaves (tej patta); 10 grams dagad phool (/pathar phool/black stone flower); 10 grams nagkesar/cassia buds; 10 grams ajwain (carom seeds); 10 grams asafoetida (hing); 20 grams dried turmeric; 10 grams methi leaves (fenugreek leaves); 100 grams sesame seeds (til seeds); 125 grams dessicated coconut; 10 grams poppy seeds; 125 grams red chilli powder; 3 -4 tablespoons salt; 5 -6 tablespoons sunflower oil

A vegetarian Maharashtrian Recipes recipe with coriander (dhania) seeds, cumin seeds (jeera), cinnamon stick (dalchini). Ready in 5h, serves 200.

Curated bySachin Deshmukh🇮🇳

Calories

830kcal

Estimated Cost

₹450-600

Carbs102g

Protein37g

Fats30g

Servings Scaler

200

Instructions

17 steps

1
To begin making the Goda Masala Recipe, first place a large pan/wok/kadai on a medium heat to roast all the ingredients
2
When the kadai is moderately hot, with the heat on medium, gently and separately roast the ingredients listed under ‘To be roasted dry’ until they are fragrant and lightly browned
3
Take care to keep the heat consistent and moderate so as not to burn any of the ingredients
4
When each of the ingredients is roasted till aromatic, remove it in a separate container/wide plate and place it aside to cool
5
Once that is done, proceed to roast the ingredients under “To be roasted in a little oil”
6
Drizzle very little oil into the warm kadai and once again gently and separately roast the ingredients listed one by one
7
You can club a few spices together such as the cloves, peppercorn, nagkesar etc
cloves (laung)(10 grams)
8
Take them out in containers/wide plates and set them aside to cool
9
Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch
10
Then grind all the ingredients roasted in oil together in another batch
11
Ina large wide pan, mix the two batches of ground spices together
12
Using a large spoon fold the mixture repeatedly so that the spices are uniformly blended
13
Next, add in the chilli powder and salt
red chilli powder(125 grams)-4 tablespoons salt(3)
14
If using turmeric powder add that too at this stage
dried turmeric(20 grams)red chilli powder(125 grams)
15
Mix well once again
16
If you wish, you can once again place the mixed spices in the grinder and pulse once more to ensure perfect blend
17
Empty the mixture into an airtight container and use it when making Maharashtrian Masale Baath, Dal Vangi and Moong Sprouts Usal

Rate this recipe

Instant Gor Kairi Lonche Recipe - Sweet Raw Mango Pickle

⏱️ 20 min

Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread)

⏱️ 45 min

Khandeshi Dal Recipe

⏱️ 40 min

Katachi Amti Recipe (Spicy Accompaniment To Maharashtrian Puran Poli)

⏱️ 25 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

Maharashtrian RecipesDessertVegetarian

Maharashtrian Goda Masala Powder Recipe

A vegetarian Maharashtrian Recipes recipe with coriander (dhania) seeds, cumin seeds (jeera), cinnamon stick (dalchini). Ready in 5h, serves 200.

Curated bySachin Deshmukh🇮🇳

Cook Time5h

Calories

830kcal

Est. Cost₹450-₹600

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

102g(49%)

Protein

37g(18%)

Fats

30g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

200

Ingredients Checklist

0 OF 18 COLLECTED

Directions

17 steps

1
To begin making the Goda Masala Recipe, first place a large pan/wok/kadai on a medium heat to roast all the ingredients
2
When the kadai is moderately hot, with the heat on medium, gently and separately roast the ingredients listed under ‘To be roasted dry’ until they are fragrant and lightly browned
3
Take care to keep the heat consistent and moderate so as not to burn any of the ingredients
4
When each of the ingredients is roasted till aromatic, remove it in a separate container/wide plate and place it aside to cool
5
Once that is done, proceed to roast the ingredients under “To be roasted in a little oil”
6
Drizzle very little oil into the warm kadai and once again gently and separately roast the ingredients listed one by one
7
You can club a few spices together such as the cloves, peppercorn, nagkesar etc
cloves (laung)(10 grams)
8
Take them out in containers/wide plates and set them aside to cool
9
Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch
10
Then grind all the ingredients roasted in oil together in another batch
11
Ina large wide pan, mix the two batches of ground spices together
12
Using a large spoon fold the mixture repeatedly so that the spices are uniformly blended
13
Next, add in the chilli powder and salt
red chilli powder(125 grams)-4 tablespoons salt(3)
14
If using turmeric powder add that too at this stage
dried turmeric(20 grams)red chilli powder(125 grams)
15
Mix well once again
16
If you wish, you can once again place the mixed spices in the grinder and pulse once more to ensure perfect blend
17
Empty the mixture into an airtight container and use it when making Maharashtrian Masale Baath, Dal Vangi and Moong Sprouts Usal