Goda Masala

Name: Goda Masala
Cuisine: Indian
Ingredients: 250 gm Dry Coconut /Khopra (grated); 250 gm Coriander seeds; 250 gm Dried Red Chillies; 50 gm Black Pepper Corns; 50 gm Whole Turmeric; 15 gm Cinnamon; 15 gm Black Cardamom/Badi Eliachi; 15 gm Cloves; 15 gm Shahi Jeera(cumin); 15 gm Fennel Seeds; 15 gm Asafoetida; 30 gm Poppy Seeds (Khus Khus); 10 gm Dagad Phool; 25 gm Bay leaves/Tej Patta; 1 Nutmeg/Jaiphal; 3 gm Mace; 15 gm Dry Ginger/Sunth; 15 gm Cumin Seeds/Jeera; as needed Oil for roasting the spices

Zahra Shaikh @cook_9781601

India

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Zahra Shaikh @cook_9781601

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Ingredients

250 gmDry Coconut /Khopra (grated)
250 gmCoriander seeds
250 gmDried Red Chillies
50 gmBlack Pepper Corns
50 gmWhole Turmeric
15 gmCinnamon
15 gmBlack Cardamom/Badi Eliachi
15 gmCloves
15 gmShahi Jeera(cumin)
15 gmFennel Seeds
15 gmAsafoetida
30 gmPoppy Seeds (Khus Khus)
10 gmDagad Phool
25 gmBay leaves/Tej Patta
1Nutmeg/Jaiphal
3 gmMace
15 gmDry Ginger/Sunth
15 gmCumin Seeds/Jeera
as neededOil for roasting the spices

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Steps

1

Grate the dry coconut or khopra and dry roast them till light brown. Set aside to cool. Lightly grind the roasted Khopra,taking care to not make a sticky paste.Transfer in a plate Separate the dry red chillies from the stem and roast them for 10 mins. Grind to a powder and set aside.
2

Roast each ingredient seperately,except turmeric and asafoetida in little oil and set aside to cool. Grind the Turmeric and asafoetida and pass through sieve. Grind together remaining ingredients in a grinder. Add the turmeric and asafoetida and red chilli ground earlier. Grind again. Now start adding the lightly ground khopra in 2-3 steps, grinding the masala in each addition.
3

Once cooled, transfer the masala in airtight jar. Store in cool dry place