goda masala recipe | Maharashtrian goda masala | kala masala | with 25 amazing images. The goda masala is a Maharashtrian goda masala, the Maharashtrian version of garam masala. goda masala is used in several traditional Maharashtrian dishes, to give a tongue-tickling flavour and appetising aroma. goda masala has a whole lot of ingredients, but you can add or remove some of these as per your preference and taste. Some people, for example, add triphal too to this masala. You can use Byadagi chillies instead of Kashmiri chillies if you want less spice and a deep colour. So, what we have given you is a basic Maharashtrian goda masala recipe that you can modify as per your taste. What is important is to split the ingredients into three groups when making Maharashtrian goda masala – one that needs to be dry-roasted, one that needs to be roasted with oil, and finally the group that needs to be added directly. Then, you can process each group and grind. Notes on goda masala. 1. When the pan is moderately hot, dry roast coriander seeds on a slow flame for 3 minutes or till they release aroma and turn light brown in colour, while stirring continuously. Transfer into a deep bowl. Ensure you don’t brown them a lot. 2. Make sure the roasted stuff is cooled completely before grinding Maharashtrian goda masala to avoid lumps. Use this aromatic goda masala to make authentic Maharashtrian dishes like Panchamrut, Misal and Batata Ani Flower Cha Rassa. Learn to make goda masala recipe | Maharashtrian goda masala | kala masala | with step by step photos and video below.

Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with 39 amazing images. Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala is a spice powder which finds its presence in every Maharashtrian household. Learn how to make Maharashtrian Malvani masala. To make Malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium flame for 4 minutes. Switch off the flame, add the turmeric powder and nutmeg powder and mix well. Transfer into a big plate and cool it completely. Once cooled, blend in a mixer till smooth. Store in an air-tight container. Use as required. Malvani masala powder is a popular Maharashtrian spice mix, which is used to flavour curries and sabzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices! While every housewife has her own recipe of this Maharashtrian Malvani masala, we have itemized each ingredient with precise proportion to get the perfect consistency, texture and aroma. Make a batch of this Malvani masala and store it in a dry, airtight container away from direct sunlight. Keep the jar well-lidded so that the aroma is locked in. You can also stock up on other dry homemade masalas like biryani masala, tandoori masala and sambar masala. Tips for Malvani masala powder. 1. Store in an air-tight container, it stays fresh upto 6 months. 2. Malvani masala is famously used to make vaal ki usal. 3. Roast masala on medium flame only. 4. Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter. 5. Cool the ingredients completely then only grind it. 6. Do not blend the masala continuously or it will release oils and will become like semi-paste. 7. Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour. 8. You can make your everyday gravies using this masala like: usal, misal, sabzi etc. 9. If you eat more spicy food, you can also use other varieties of dry red chillies as per your choice because Kashmiri chillies are less spicy. Enjoy Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with step by step photos.