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How to make Goda Masala - Goda masala is used in Maharashtrian cuisine.

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Cumin Seeds (जीरा), Dry Coconut

Cuisine : Maharashtrian

Course : Powders

Goda Masala
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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Goda Masala checkout Rasam Powder, Chholay Masala. You can also find more Powders recipes like Idli Dosa Chutney Powder, Kootu Powder, Sambhar Masala, Pathare Prabhu Sambhar Masala.

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Goda Masala Recipe Card

Goda Masala
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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Goda Masala Recipe

  • Cumin Seeds grated 1/4 cup

  • Dry Coconut 1 1/2 tablespoons

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Black cardamom 4

  • Cloves 10

  • Black peppercorns 3 teaspoons

  • Bay leaves 10-12

  • Coriander seeds 3/4 cup

  • Cinnamon 6 inch piece

  • Mace 1 blade

  • Whole dry red chilli 4

  • Sesame seeds (til) 1 teaspoon

  • Oil 1 tablespoon

  • Stone flower (dagad phool) 1 tablespoon

  • Cobra’s saffron (nagkeshar) 1 teaspoon

  • Asafoetida 1/4 teaspoon

Method

Step 1

Heat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.

Step 2

Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, nagkeshar and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.

Also try out these recipes from Maharashtrian Cuisine like Mixed Sprouts Ussal, Lotus Stem Pickle, Kolhapuri Sukka Mutton, Kharpoli.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.