घरीच बनवा अस्सल झणझणीत काळा मसाला | १ किलोच्या प्रमाणात | Maharashtrian Kala Masala | MadhurasRecipe

काळा मसाला बनवण्यासाठी लागणारे साहित्य
• १५ ग्राम चक्रीफूल
• १० ग्राम जावित्री / जायपत्री
• १५ ग्राम काळी मिरी
• १५ ग्राम लवंग
• १० ग्राम तमालपत्र
• १५ ग्राम दालचिनी
• १० ग्राम मसाला वेलची / काळी वेलची
• ५ ग्राम सुंठ
• १० ग्राम दगडफूल
• १० ग्राम त्रिफळा
• १० ग्राम शाह जिरं
• १५ ग्राम पांढरे तीळ
• १० ग्राम खसखस
• ३ हळकुंड
• १०० ग्राम सुकं किसलेलं खोबरं
• २०० ग्राम धने
• १०० ग्राम सुकी लाल मिरची (गुंटूर / लवंगी किंवा अन्य कोणतीही)
• तेल

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#KalaMasala #MarathwadaKalaMasala
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Kala masala is used in lot many recipes. We also use this masala as replacement for goda masala or at times garam masala. Let’s make this masala at home. I am giving all the proportions to make 1 kg kala masala so that it will be easy for you. We already have seen few masala recipes. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 15 gm Star anise
• 10 gram Javitri
• 15 gram Black pepper
• 15 gram Cloves
• 10 gram Bay leaves
• 15 gram Cinnamon
• 10 gram Black cardamom / Masala velachi
• 5 gram dry Ginger
• 10 gram Stone flower
• 10 gram Trifala
• 10 gram Black cumin seeds
• 15 gram white Sesame seeds
• 10 gram Poppy seeds
• 3 pieces of Halkund
• 100 gram grated dry Coconut
• 200 gram Coriander seeds
• 100 gram Dry red chili (Guntur / Lavangi mirachi)
• Oil

Method:
• Heat up a pan on medium heat.
• Add coriander seeds and roast on medium heat until they change the color a little and release
nice aroma.
• Transfer roasted coriander seeds into a dish.
• In the same pan add dry coconut and roast until it gets nice golden color.
• Transfer the coconut into roasted coriander seeds.
• Clean the pan once if there is some residue of roasted coconut.
• Add white sesame seeds into the pan and roast until it gets nice golden color.
• Transfer the roasted sesame seeds into dish.
• Add poppy seeds in the same pan and roast well.
• Transfer the poppy seeds into the dish.
• Add black cumin seeds and roast until it releases aroma.
• Transfer the roasted black cumin seeds into the dish.
• Heat up oil in the same pan. Fry dry ginger in the oil and transfer it into the dish.
• You can use dry ginger powder.
• In the same pan add cinnamon sticks and fry well.
• Transfer the fried cinnamon stick into the dish.
• Fry black cardamom well in the same pan and transfer it into the dish.
• Fry star anise well in the same pan and transfer it into the dish.
• Fry bay leaves well in the same oil and transfer into the dish.
• Fry black pepper, cloves, trifala well together and transfer into the dish.
• Be careful as cloves pop out of oil while frying.
• Fry stone flower, javitri well together in the same pan and transfer into the dish.
• Fry halkund well and transfer into the dish.
• Fry turmeric in the end as oil changes the color. You can use turmeric powder.
• Fry the chilies well and turn off the gas.
• Mix the roasted and fried spices well together.
• You can grind this from the mill if you want.
• Break the roasted dry ginger and halkund into pieces.
• Transfer the spices into the chutney jar of the mixer and grind well.
• You can add 1/2 tsp rock salt in the spices while blending each batch.
• Transfer the blended spice into the sieve and strain it.
• Transfer the coarse masala that is left in the sieve into the blander jar again and blend with
next batch.
• You can slice 3-4 onion to sundry it under hot sun and fry it. You can add 7-8 garlic cloves and
fried onion into the masala.
• Transfer the fried chilies into the blander jar and blend well.
• Transfer the blended chilies into the sieve and strain it into the masala.
• Mix the masala really good and blend it once more in the blender jar.
• Transfer the blended masala into the sieve and strain it into a bowl.
• Kala masala is all ready. You can store this masala in air tight container for about 3-4 months.
• You can make almost 1 kg masala from these ingredients.

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