Kala Masala : Marathi Cusine

Kala Masala : Marathi Cusine 

Preparation Time : 10 mins

Cooking time : 30

Serves  : Multiple times ( 1 Kg Masala )

  

INGREDIENTS

Star anise : 5 gms

Javitri : 10 gms

Ikai Organic Black pepper : 15 gms

Ikai Organic Cloves : 15 gms

Ikai Organic Bay leaves : 10 gms

Ikai Organic Cinnamon : 15 gms

Ikai Organic Black cardamom : 10 gms

Ikai Organic Ginger Powder : 5 gms

Ikai Natural Stone flower : 10 gms

Trifala : 10 gms 

Ikai Organic Mangrail seeds : 10 gms 

Ikai Organic White Sesame seeds : 15 gms 

Ikai Organic Poppy seeds : 10 gms

Halkund : 3 pc

Ikai Organic desiccated Coconut : 100 gms

Ikai Organic Coriander seeds : 200 gms 

Ikai Organic Dry red chili  : 100 gms

Method :

1. Heat up a pan on medium heat.

2. Add coriander seeds and roast on medium heat until they change the colour a little and release a nice aroma.

3. Transfer roasted coriander seeds into a dish.

4. In the same pan roast separately each of the ingredients dry coconut , white sesame , poppy seeds and black cumin. Transfer all the roasted ingredients with coriander.   

5. Heat up oil in the same pan. Fry dry ginger in the oil and transfer it into the dish.

6. In the same pan add fry cinnamon sticks , black cardamom , star anise , bay leaves , black pepper , cloves , and trifala .Fry stone flower, javitri together in the same pan and fry halkund and transfer into the dish.

7. Fry turmeric powder in the end as oil changes the colour. 

8 Fry the chilies well and turn off the gas.

9. Mix the roasted and fried spices together and  grind it in the mixer once it reaches room temperature.

10. Break the roasted dry ginger and halkund into pieces.

11. Transfer the spices into the chutney jar of the mixer and grind well.

12. You can add 1/2 tsp rock salt in the spices while blending each batch.

13. Transfer the blended spice into the sieve and strain it.

14. Transfer the coarse masala that is left in the sieve into the blander jar again and blend with the next batch.

15. You can slice 3-4 onion to sundry it under the hot sun and fry it. You can add 7-8 garlic cloves and fried onion into the masala.

16. Mix the masala well and blend it once more in the blender jar.

17. Transfer the blended masala into the sieve and strain it into a bowl.

18. Kala masala is ready. You can store this masala in an airtight container for about 3-4 months.

19. You can make almost 1 kg masala from these ingredients.