Maharashrtain Kala masala (spice mixture)

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Masala’s are quintessential to Indian cuisine. Many think there is only one type of Garam Masala(which is a blend of specific spices,namely,cloves,cinamom,cardamom,bayleaves,cumin,peppercorns and so on,roasted and ground to powder) for many, but actually every cuisine, every household  and every local cuisine in India has their own secret blend of masala’s.They are specifically used in the traditional recipes. some also require to ground the masala fresh for a particular recipe. The year round of Masala is ground and given to me by my mother. It is used only a pinch or two as it is very strong and hence a small quantity also goes on for many days. I use it in any non-veg or some vegetables. I don’t use any other garam masala as this has a very strong flavor and very nice aroma. This is my mom’s recipe and she quits coconut, sesame and poppy seeds as they leave oil when drinded and hence the masala will not last for many days and will smell oily when kept for many days.

 

What do we need: - (For approximately 100 gms of Masala)

To dry roast:-

50 gms Coriander seeds (Dhane/dhania)

25 gms Cumin seeds (jeera)

10 gms Caraway seeds (Shahi jeera)

 

To lightly fry in oil:-

5 gms Black Cardamom (black veldode/ elaichi)

4 gms Green Cardamom (veldode/elaichi)

½ tsp Fenugreek seeds (Methi dane)

5 gms Star anise(chakri phool/badam phool)

5 gms Stone flower (Dagad phool)

5 gms Cinnamon (Dalchini)

5 gms Cloves (Lavang/laung)

5 gms Peppercorns (Kali meri/kalimirch)

5 gms Bay leaf (tejpatta/tamaal patri)

5 gms Mace (javitri/Jaipatri)

½ Nutmeg (Jaiphal)

5 gm Cobra saffron (Nag keshar)

5 gms Asafoetida (Hing) if you are using whole asafoetida fry it in oil and then grind, if you are using powdered fry it just for a fraction of a second on a very low flame and remove immediately.

 

 

How do we do it:-

1 Heat a kadhai. Dry roast the ingredients in the dry roast category on a very low flame, one by one with continuous stirring as not to burn them.

2 Roast them till a little brown but not burn them. Remember just a little brown do not burn them.

3 Remove each ingredient from the heat when they get fragrant.

4 Remove the dry roasted ingredients in a plate and allow them to cool before grinding.

5 In the same kadhai add about 2 tsp oil. Do not use more oil, and fry the ingredients in the fry category on a very low flame, one by one with continuous stirring so as not to burn them.

6 Remove each ingredient from the heat when they get fragrant. Do take care and watch like a hawk, for they will burn very quick.

7 Fry them till golden brown in colour but be careful not to burn them.

8 Remove the fried ingredients in a separate plate and allow then to cool before grinding.

9 In a mixer grinder first grind the dry roasted ingredients to a fine powder. Do not grind continuously as that will overload the mixer.

10 Remove the dry roasted powder in a plate.

11 Now grind the fried ingredients to a fine powder again do not grind continuously.

12 Now add the dry roast powder in the mixer jar and mix both the powders by pulsing the mixer.

13 Remove in a plate and allow to cool completely for 2-3 hours.

14 Now store the ground powder in a dry air tight container, preferably a glass jar.

15 Use as required but in a very small quantity as it is very strong. Just a pinch or two.

 


8 thoughts on “Maharashrtain Kala masala (spice mixture)

  1. I am Gujarat married to a Maharashtrian (Vidarbh Region). Know the importance & always on a lookout for these masala recipes. Every house has his own specialty.
    Thanks for sharing.

    • wow…in vidarbh they use this masala a lot…yes every family has its own version….do try it out dear…thank you…:)

  2. If we want to add khopra then how much to add? Is shahjeera necessary?Plzzzzzzzzzzzzz post recipe of agri masala.Eagerly waiting for reply!!!!!!

    • Arja I dont add Khopra as if we keep the masala for months it starts smelling. If you want to make it for a small period you can add dry grated coconut double the quantity of the total masala taken (visually) and dry roast it and grind with the masala’s and yes shahjeera is necessray for the aroma. Hope this solves it. If you have any doubt feel free to ask dear. Thank you.

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