Maharashtrian Masale

By Tan Can Cook
Modified and Adapted from Kaumudi Marathé

The classic East Indian spice blend is a primary and essential ingredient in the Mutton Lonvas. As I mentioned in my previous post, my familiarity with the rich flavors of Awadhi and Hyderabadi pakwan led me to doubt that a simple list of ingredients could create a dish flavorful enough for me. However, I was pleasantly surprised to be wrong. The Mutton Lonvas was very tasty and was my first enjoyable experience with the East Indian cuisine of Maharashtra.

25 g Byadagi dry red chiles (ब्याडगी सूखी लाल मिर्चें)
18.75 g Kashmiri dry red chiles (कश्मीरी सूखी लाल मिर्च)
18.75 g whole coriander seeds (साबुत धनिया)
6.25 g turmeric (हल्दी)
6.25 g mango ginger (आंबा हल्दी) [Curcuma amada]
3 g poppy seeds (खसखस)
3 g white sesame seeds (सफेद तिल)
3 g yellow mustard seeds (सरसों के बीज)
3 g cumin seeds (जीरा)
3 g black peppercorns (काली मिर्च)
1.75 g green cardamom pods (छोटी इलायची)
1.75 g cinnamon sticks (दालचीनी के टुकड़े)
1.75 g cloves (लौंग)
1.75 g whole wheat flour (गेहूं का आटा)
1.75 g chana dal (चना दाल)
0.88 g black cumin seeds (शाही जीरा) [Elwendia persica]
0.88 g bay leaves (तेज पत्ते)
0.88 g cassia buds (काला नागकेसर) [Cinnamomum cassia]
0.88 g mace (जावित्री)
0.88 g Malabar mace (रामपत्री / मायपत्रि) [Myristica malabarica]
0.88 g cubeb (कबाबचीनी) [Piper cubeba]
0.88 g asafoetida (हींग)
0.25 g fennel seeds (सौंफ)
0.65 g (⅛) nutmeg (जायफल)

Roast the ingredients slowly on a hot, dry griddle over medium heat until aromatic and crisp.

Grind the nutmeg finely and place it in a large bowl. Grind the chilies finely and add them to the bowl with the nutmeg.

Grind the remaining ingredients finely. Mix them with the ground spices. Store the mixture in airtight glass jars, away from light.

By Tan Can Cook
Modified and Adapted from Kaumudi Marathe

Grind ginger, garlic and coriander leaves to a paste without water.
Gently heat ½ tbsp oil on a griddle. Toast sesame seeds for 3-5 minutes over medium heat. Re-oil the griddle. Toast poppy seeds for 3-5 minutes. Grind them together and set aside.

Re-oil the griddle. Toast coconut for 3-7 minutes, till golden and fragrant. Powder it fine.

Toast the remaining ingredients separately over medium heat, in the order given, except turmeric powder (if used), chilli powder and salt. Toast each ingredient for 2-7 minutes, on a lightly oiled griddle, oiling and reheating griddle as required.

Finely grind each ingredient separately. Place in a large bowl.
Combine them with garlic paste, coconut, turmeric powder (if used), chilli powder and salt. Mix well, sifting the masala through your fingers to break up lumps.

Store immediately in airtight container and away from light.