Vade Flour

Time 20 min
Ingredients
Rice flour 1 cup
Wheat  flour 1/2 cup
Besan 1/2 cup
Urad daal flour 1/4 cup
Cumin Coriander powder  1/2 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp

Method
Roast all ingredients on high flame for 2-3 min. Stir continuously to have roasting effect evenly. Or microwave on high power for one minute. Allow it to cool. Store in tight jar and then place in refrigerator.

Goda Masala

Time 15 min
Ingredients

Coriander seeds 1 cup

Cumin seeds 1/4 cup

Sesame seeds 1/3 cup

Dry chilies 2-3

Desiccated coconut pieces 0.5 tbsp

Cloves 2 tbsp

Big black cardamom 2 tbsp

Cinnamon sticks 2 tbsp

Black peppercorns 2 tbsp
Lichen / Dagadphool 2 tbsp 

Bay leaf 1/2 cup

Turmeric powder 1/4 tsp

Oil to roast the spices about 2 tsp

Method

Heat oil in a pan or kadhai, roast all the spices together till they turn dark brown in color. Roast coconut separately because it need little time for roasting. Stir continuously to avoid burning. Allow it to cool. Then add turmeric powder and salt. Make a very fine powder in mixer/grinder.  Keep it in air tight container. 

Chivda Masala

Chivda Masala for half kg Puffed Poha or Patala Poha

Ingredients

Cumin coriander powder 1/2 tsp

Fennel seeds powder 1/4 tsp

Turmeric powder 1/2 tsp

Red chili powder 1 tsp

Asafoetida 1/4 tsp

Garam masala 1/4 tsp

Amchur powder 1/4 tsp

Black pepper powder 1/4 tsp

Black salt 1/2 tsp

Method

Mix all ingredients. This comes approximately 3 tsp. Keep it in air tight container. 

Tip

This chivda masala is as per my taste. You can add more chili powder as per your taste at the time of making chivda. 

Chakli Masala

Chakli Masala for half kg Chakli

Ingredients

Cumin coriander powder 1/4 tsp

Sesame seeds 1 tsp

Ajwain 1 tsp

Turmeric powder 1/2 tsp

Red chili powder 1 and 1/4 tsp

Asafoetida 1/4 tsp

Garam masala 1/4 tsp

Black pepper powder 1/4 tsp

Salt 1 tsp

Method

Mix all ingredients. This comes approximately 3.5 tsp. Keep it in air tight container. 

Tip

This chakli masala is as per my taste. You can add more chili powder and salt as per your taste at the time of making chakli. I add 1/2 tsp ginger garlic paste also at the time of making chakli.

Chakali Flour

Time 20 min

Ingredients

Rice 1 cup

Chickpeas/Chana daal  1/2 cup

Moong daal  1/2 cup

Urad daal/ Split Black Lentil 1 cup 

Cumin seeds 1/2 tsp

Coriander seeds 1/2 tsp

Fenugreek seeds 1/6 tsp

3-4 pinch of asafoetida

Method

Dry roast all ingredients on medium flame for about 3-4 min. Allow it to cool. Grind in the mixture.

Kolhapuri Kanda Lasun Masala / Kolhapuri Masala

Time 60 min

Ingredients

Red chili powder 2 kg

Sesame 250 gms

Poppy seeds 100 gms

Dry coconut 500 gms

Fresh coriander leaves 5 cups

Garlic cloves 2 cups

Chopped white onion 1.5 kg

Ginger 250 gms

Garam masala 500 gms

Salt 1.5 kg

Oil 2 cups

Method

Fry onion in 2 cups oil till it turns golden brown. Dry roast seperately sesame, poppy seeds, dry coconut on medium flame for 4-5 min. Blend in blender all ingredients to make smooth powder/paste. Then mix all ingredients with red chili powder, salt and garam masala. Mix well. store in cool and dry place in sterilized jar.

Garam Masala

Time 30 min

Ingredients

Coriander seeds 500 gms

Cumin seeds 150 gms

Clove 15 gms

Cinnamon 15 gms

Pepper seeds 10 gms

Big cardamom 10 gm

Hing 10 gms

Bay leaves 10 gms

Dagadful 10 gms

Trifhal 15 gms

Javantri 10 gms

Nakeshwar 10 gms

Badamful 10 gms

Halkund 1 inch

Method

Dry roast coriander 3-4 min on medium flame. Roast remaining ingredients seperately using 1 tsp oil for 3-4 min on medium flame. Allow it to cool, then blend in blender.

Thalipeeth Flour

Time 20 min
Ingredients
Rice 1/2 kg
Jawari 1 kg
Wheat 1/4 kg
Chana daal 1/4 kg
Coriander 1/2 cup
Cumin seeds 1/4 cup
Asafoetida 1 tsp

Method
Roast all ingredients on high flame one by one for 3-4 min. Stir continuously to have roasting effect evenly. Grind this mixture to make very fine powder. Store in tight jar. Try to consume within one month otherwise it will get spoil otherwise store in refrigerator.

Metkut

Time 20 min
Ingredients
Tur daal 1 cup
Moong daal 1cup
Chickpeas 1 cup
Massor daal 1 cup
Peeled balck peas / Kala vatana daal 1 cup
Urad daal 1/2 cup
Coriander 1/2 cup
Cumin seeds 1/4 cup
Asafoetida 1 tsp
Clove 6-7
Cinnamon 4-5 (one inch size)
Red chilies 6-7

Method
Roast all ingredients except red chilies one by one till golden brown on low flame. Roast red chilies with 1/2 tsp oil for 2-3 min. Grind this mixture to make very fine powder. Store in refrigerator in tight jar.

White / Ola Masala

Time 20 min

Ingredients

Chopped onions 2 medium size

Garlic cloves 8-10

Ginger 3 inch in size 

Sesame 2 tsp

Fresh grated coconut or dry coconut 1/2 cup

Poppy seeds 2 tbs

Cinnamon 1 (1 inch in size)

Cloves 3-4

Pepper seeds 3-4

Badi velchi / Black cardamon 1

Oil 2 tsp

Method

Roast Sesame, Poppy seeds, Cinnamon, Cloves, Pepper seeds, Badi velchi / Black cardamon on tava / pan for about 3-4 min on medium flame. Keep it aside. 

Heat pan with 2 tsp of oil, fry onions till it turns lightly golden brown. Allow it to cool. 

In the blender add all ingredients i.e Onion, Garlic, Ginger, Coconut, Sesame, Poppy seeds, Cinnamon, Cloves, Pepper seeds, Badi velchi / Black cardamon. Add 1 tsp of water  (add more if it is required) and blend it into a smooth paste. 

Tip

If fresh coconut is used then this masala need to be consumed within 3-4 days, provided that it is stored in freezer. 

If dry coconut is used then its shelf life increases.

U can store this masala in air tight container and keep in freezer upto 1 week.

Cardamom Powder / Velchi Powder

Time 10 min

Ingredients

Cardamom 1/2 cup

Dry ginger powder 1tbsp or dry ginger 3 inch in size need to crush in khalbatta

Nutmeg / Jayphal 1 

Method

Peel the cardamom. Dry roast nutmeg for 2-3 min so that it can be grinded in the grinder. Take crushed dry ginger, cardamon, nutmeg and grind in the mixer. Keep in the airtight container so that its aroma remains.

Tip

Dry ginger is good for health so i prefer to add otherwise u can add just cardamom and blend it in the mixer. 

Buttermilk Masala

Buttermilk Masala (Dry)

Ingredients:

Shahjeera 1 tbsp

Pepper powder 1 tsp

Black salt 1tsp

Coriander Cumin seeds powder 1tsp

Salt 1tsp

Method

Roast shahjeera for 4-5 min on tava on a medium flame. Allow it to cool. Grind shahjeera in mixer. Make a coarse powder but not the fine powder. Then mix remaining ingredients evenly.

Biryani Masala

Biryani Masala

Ingredients
Cumin seeds / shahi jeera 1/2 tsp
Cinnamon 1 tsp
Poppy seeds 1/2 tsp
Black Cardamom 1
Bay leaf 3-4
Black pepper 1/4 tsp
Javentri / Mace 2-3
Star anise 2
Dagadphool / stone flower 1 tsp
Nagkeshar 1/4 tsp
Triphal 1/4 tsp


Method
Roast all ingredients on tava for about 4-5 min on medium flame. Grind it in mixer and make a fine powder.

Tip
U can use this masala for biryani, Masala rice etc.

5 in 1 Masala / Spices

5 in 1 masala / spices

Ingredients
Chillies 10
Garlic cloves 8-10
Ginger 3-4 inch
Curry leaves 2 tbsp
Fennel seeds 2 tsp

Method
Roast only fennel seeds on tava for about 3-4 min. Gind all ingredients using mixer and make a smooth paste. Add very little water for grinding.

Tips
U can use this paste is many recipes like vade, masala rice, thepla, thalipeeth etc.

Coriander Cumin Seeds / Dhana Jeera Powder

Coriander Cumin seeds /Dhana Jeera powder

Ingredients
Cumin seeds 3/4 cup
Coriander seeds 1 cup

Method
Roast Cumin and coriander seeds one by one on tava for 4-5 min at medium flame. Grind it in mixer to make thin powder.
Or you can microwave for about 3-4 min at 900 watt.