MARATHI GARAM MASALA
OR
GODA MASALA
Ingredients¼ cup coriander seeds
3 tbsp cumin seeds
2 tbsp fenugreek seeds
½ tsp whole cloves
1 ½ tbsp cardamom seeds (green or black)
7-8 bay leaves, broken into small pieces
½ cup flaked dried coconut
7-8 dry red chili pods, broken into bits
METHODHeat a kadhai or heavy frying pan for 2 minutes over medium-high heat.
Add coriander seeds, cumin seeds, fenugreek seeds, cloves, and cardamom seeds.
Roast the spices, turning them constantly, until they look several shades darker and give off a spicy aroma (about 8 minutes).
Add bay leaves, coconut, and chili bits. Continue roasting, stirring, for 2 to 3 additional minutes.
Turn off heat. Transfer spices to a plate, and let cool completely.
Grind to a fine powder, using a grinder.
Store in an airtight container in a cool place for up to three months.
OR
GODA MASALA
Ingredients¼ cup coriander seeds
3 tbsp cumin seeds
2 tbsp fenugreek seeds
½ tsp whole cloves
1 ½ tbsp cardamom seeds (green or black)
7-8 bay leaves, broken into small pieces
½ cup flaked dried coconut
7-8 dry red chili pods, broken into bits
METHODHeat a kadhai or heavy frying pan for 2 minutes over medium-high heat.
Add coriander seeds, cumin seeds, fenugreek seeds, cloves, and cardamom seeds.
Roast the spices, turning them constantly, until they look several shades darker and give off a spicy aroma (about 8 minutes).
Add bay leaves, coconut, and chili bits. Continue roasting, stirring, for 2 to 3 additional minutes.
Turn off heat. Transfer spices to a plate, and let cool completely.
Grind to a fine powder, using a grinder.
Store in an airtight container in a cool place for up to three months.
No comments:
Post a Comment