Categories
Dry Masala

Goda masala/ Garam masala

Goda masala is Maharashtrian, whole spice powder. It’s close to Garam masala (except for a few extra spices). This is my grandmother’s recipe, which was passed on to my mother and I would love to pass it to my kids.

It’s best to weigh all ingredients. If you don’t have weighing scale handy, you can manually measure them.

Ingredients Cups/tablespoonsGrams
Black pepper1/4 cup50g
Fennel seeds1/4 cup50g
Cloves1&1/2 tbsp20g
Cinnamon stick1&1/2 tbsp20g
Star anise1&1/2 tbsp20g
Black cardamom1&1/2 tbsp20g
Nagkeshwar/Nageshwar1&1/2 tbsp20g
Sichuan peppercorns1&1/2 tbsp20g
Mace1&1/2 tbsp20g
Caraway seeds1/2 tbsp10g
Stone flower1&1/2 tbsp20g
poppy seeds1&1/2 tbsp20g
Bay leaves1&1/2 tbsp20g

Discard the seeds of the Tirful/ Sichuan peppercorns.

                      Sichuan Peppercorns 

Method:

Lightly roast all the spice, till they are aromatic.

Cool completely.

Grind to fine powder.

Sieve the Goda Masala. Regrind any left over spices .

Store the masala in a cool dry place in air tight container.

Masala can stay on self up to an year. Or store in the refrigerator.

Nagkeshwar
Goda Masala

If you make this masala, please let me know how did it turn out.

By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.