Maharashtrian Garam Masala

Ingredients
Coriander Seeds: 1/2 Cup
Lavang (Cloves ): 10 - 15
Dalchini (Cinnamon): 4-5 sticks
Jeera (Cumin Seeds): 2 tsp
Shahjeere (Caraway seeds ): 2 tsp
Mustard Seeds: 1 tsp
Naagkeshar: 1 tsp
Methi (Fenugreek Seeds): 1 tsp
Tamalpatra (Bay Leaves): 6-7
Dagad Phool (Black Stone Flower): 2-3
Black Peppercorn: 10-15
Black Cardamom: 6
Oil

Procedure

1. Heat little oil in a kadhai and then fry cloves, black peppercorn & fenugreek seeds.Then in remaining oil fry all other ingredients one by one.


2. Grind all ingredients seperately one by one. Then sieve those to get fine powder.


3. Then mix all powders together and sieve again.


4. Keep this masala in air tight container. This masala will remain good for years.


5. You can use this masala in any curry.

Source:
Ruchira by Kamalabai Ogale

Maharashtrian Goda Masala (Kala Masala)

To read this recipe in Marathi click here

Ingredients
Coriander Seeds: 4 Cups
Dry Coconut Slices: 1 Cup
Sesame Seeds: 1/2 Cup
Jeera (Cumin Seeds): 1/4 Cup
Shahjeere (Caraway seeds ): 3 tsp
Lavang (Cloves ): 2 tsp
Dalchini (Cinnamon): 4-5 sticks
Hing (Asafoetida): 2 tsp
Tamalpatra (Bay Leaves): 5-6
Dagad Phool (Black Stone Flower): 2-3
Turmeric Powder: 1 tsp
Red Chilli Powder: 1/2 Cup
Mustard Seeds: 1 tsp
Methi (Fenugreek Seeds): 1/2 tsp
Oil: 1/4 Cup
Salt: 1/4 Cup

Procedure
1. Dry roast sesame seeds.
2. Heat oil in kadhai & then fry spices one by one: coconut, cloves, cinnamon, shahjeere, bayleaf, dagad phool, mustard seeds, fenugreek seeds. Let it cool for a while.
3. Grind all fried ingredients seperately. Then sieve those to get fine powder.
4. Mix all powders, turmeric, salt very well. Then add red chilli powder to oil (remained after frying) & mix it to prepared powder. Mix all ingredients very well.
5. Keep this masala in air tight container. This masala will remain good for years.
6. You can use this masala in any curry.

Source:
Ruchira: Kamalabai Ogale

Dabeli Masala

Ingredients:
Dry Red Chilli: 1
Dhania/Coriander Seeds: 1 tsp
Cinnamon Stick: 1/2 inch
Cloves: 2
Jeera/Cumin Seeds: 1/4 tsp

Procedure:
1. Roast all ingredients in a pan for 2-3 minutes.
2. Grind to fine powder.
3. Store in a air tight container & use as required.

Source: Tarla Dalal

Kandyacha Masala (Goda / Black Masala With Onion, Garlic)

Ingredients
Coriander Seeds: 4 Cups
Dry Coconut Slices: 2 Cups
Sesame Seeds: 1/2 Cup
Jeera (Cumin Seeds): 1/4 Cup
Shahjeere (Caraway seeds ): 3 tsp
Lavang (Cloves ): 2 tsp
Dalchini (Cinnamon): 4-5 sticks
Hing (Asafoetida): 2 tsp
Tamalpatra (Bay Leaves): 5-6
Dagad Phool (Black Stone Flower): 2-3
Turmeric Powder: 1 tsp
Red Chilli Powder: 1 & 1/2 Cup
Dried Onion: 1 lbs
Garlic: 1/2 lbs
Oil: 4 & 1/4 Cup
Salt: 1/4 Cup

Procedure
1. Dry roast sesame seeds.
2. Heat oil in kadhai & then fry spices one by one: coconut, cloves, cinnamon, shahjeere, bayleaf, dagad phool, onion, garlic cloves. Let it cool for a while.
3. Grind all fried ingredients seperately. Then sieve those to get fine powder.
4. Mix all powders, turmeric, salt very well. Then add red chilli powder to oil (remained after frying) & mix it to prepared powder. Mix all ingredients very well.
5. Keep this masala in air tight container. This masala will remain good for years.
6. You can use this masala in any curry or just eat with Chapati by adding little oil.

Source:

Ruchira: Kamalabai Ogale