Goda Kala Masala (Maharashtrian Masala)

Goda masala is a Maharashtrian masala that is very different from the regular garam masala. It is used to flavor some classic marathi dishes like Bharli wangi or stuffed eggplant.

Kala Masala has dried coconut in it which reduces its shelf life. Stored in an airtight container it lasts for a fortnight.

You will need
1/4 cup coriander seeds
1 tbsp. cumin seeds
1 clove
1/2 inch piece cinnamon
1/4 cup dried coconut flakes
1 tbsp. olive oil

Heat a tbsp. of oil and roast the coriander and cumin seeds. When they get crispy transfer them to a bowl of a dry grinder. Add the clove and cinnamon to the pan. Roast for a few minutes until crisp and transfer to the bowl. Now roast the coconut flakes and when they start to turn brown turn off heat and transfer them to the bowl. Dry grind to a powder and store.

Coriander Cumin powder (Dania Jeera powder / Dane Jeere pud)

A lot of Indian recipes call for a teaspoon or tablespoon of Coriander and Cumin powder. It is very easy to make this powder and fresh made powder tastes so much better than the store bought version. Besides if you make it in small quantities you can store it at room temperature and it will retain its flavor.

You will need
a handful of coriander seeds
a handful of cumin seeds

Roast the seeds in a dry warm pan on medium heat. Shake the pan around frequently to keep the seeds from burning. It takes about 5-7 minutes. You will know they are done by the fragrance and the seeds will begin to turn color. Turn off heat and let it cool for a few minutes. Dry grind to a fine powder and store in a air tight container to be used as needed.