Goda Masala Recipes

Steps:

• Heat a cast iron skillet over medium-low heat. Toast the coconut, stirring constantly, until brown and fragrant, 6 to 8 minutes. Transfer to a bowl. Add sesame seeds to skillet and toast, stirring constantly, until browned, 2 to 3 minutes. Add to the coconut.
• Warm 1/2 teaspoon of olive oil in the same skillet; add bay leaves and toast, flipping halfway, until browned on both sides, 2 to 3 minutes. Remove and add to the bowl of coconut. Add another 1/2 teaspoon of olive oil; toast chiles until browned, about 3 minutes. Remove immediately and add to the bowl.
• Add 1/2 teaspoon of oil to the skillet and toast cumin seeds until fragrant, 1 to 2 minutes. Add to the bowl. Repeat with coriander seeds. Break cinnamon stick into pieces and toast in the last 1/2 teaspoon of oil until fragrant, about 2 minutes. Transfer to the bowl. Repeat with cloves and black peppercorns.
• Let toasted spices cool completely, at least 20 minutes. Transfer to a mortar and grind until fine. Add turmeric and stir to combine. Keep spice mix in an airtight container, in a dark cool cabinet, for up to 6 months.

Steps:

• Split open the cardamom pods and remove the seeds from the husks.
• Discard the husks.
• Heat the oil in a small skillet and saute the cinnamon, cloves, cardamom seeds and bay leaves until the cloves swell.
• Dry roast the remaining ingredients over a low heat until the coconut is slightly darker than a golden brown.
• Stir and watch carefully as the coconut can suddenly burn!
• Cool both mixtures, than place all the spices in a clean coffee grinder, and grind until fine.
• Store in an airtight container for up to 4 months.