Every family has their own Goda Masala Recipe. This recipe gets used in most dishes daily. Whether it’s lentils (Amti), sprouts, salads (ussal), or Masalé bhat, this Goda Masala (sweet masala) or Kala Masala (black masala) as it’s sometimes referred to, gets added in pinches and spoons.
Photo Credit: Manuela Munson
Maharashtrian Goda Masala | Indian Spice Blend
Okay, let’s be honest. I just wanted the masalé bhat and you can’t make it without this spice mix. So I decided to either make it or stop moaning on about the rice.
So I made it, and it turned out well. The recipe below makes enough for one batch of masalé bhat and can be doubled, but since it’s cooked in oil, you want to use it within a month or so.
What Do You Need To Make Goda Masala?
- Oil
- Unsweetened Shredded Coconut
- cumin seeds
- Sesame Seeds
- Poppy Seeds (omit if you can’t find)
- Whole Cloves
- Cinnamon
- Dried Red Chilis
- Cardamom Seeds
Photo Credit: Manuela Munson
How To Make Goda Masala
- Gather all your ingredients
- Heat a small pan on medium-high heat and when hot, add oil
- Sauté spices and when toasty, lay them on a paper towel to cool
- Grind with a coffee grinder
The picture below shows how browned you want your coconut and other spices. If in doubt under-cook – but do not burn.
LOOKING FOR A GOOD PLACE TO USE THIS SPICE MIX? TRY OUT MYMAHARASHTRIAN MASALÉ BHAT RECIPE!
WANT TO MAKE MORE HOMEMADE SPICE BLENDS?
- Egyptian Dukkah
- Lebanese 7 Spice
- Cajun Spice Mix
- Sambhar Masala
- Kafta Kabab Spice Mix
- Ras Al Hanout Spice
- Shawarma Spice Mix
- Dry Sesame Garlic Chutney
- Ethiopian Berbere
- Maharash Trian Goda Masala
- Garama Masala
- Punjabi Garam Masala
- Apple Pie Spice
Photo Credit: Manuela Munson
If you love the way this Goda Masala recipe turned out, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
Maharashtrian Goda Masala
Ingredients
- ▢ 2 teaspoons ( 2 teaspoons ) Oil
- ▢ 1 tablespoon ( 1 tablespoon ) Unsweetened Shredded Coconut
- ▢ 1 tablespoon ( 1 tablespoon ) cumin seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Sesame Seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Poppy Seeds , (omit if you can’t find)
- ▢ 3 ( 3 ) Whole Cloves
- ▢ 1 stick ( 1 stick ) Cinnamon
- ▢ 1 ( 1 ) Dried Red Chilis
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Cardamom Seeds
Instructions
- Heat oil in a pan and when hot, add in all your spices. The pesky poppy seeds will want to pop out of your pan so work fast to stir the mixture.
- Stir until all spices are aromatic and well browned. Be careful not to burn. If in doubt, remove early as under-toasted is better than burned and bitter.
- Remove quickly from the pan, spread on a plate or paper towel and let everything cool. Grinding when hot will result in a paste.
- Once cool, use a coffee grinder to grind into a homogenous mixture.
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Maharashtrian Goda Masala
Ingredients
- 2 teaspoons Oil
- 1 tablespoon Unsweetened Shredded Coconut
- 1 tablespoon cumin seeds
- 1 teaspoon Sesame Seeds
- 1 teaspoon Poppy Seeds (omit if you can’t find)
- 3 Whole Cloves
- 1 stick Cinnamon
- 1 Dried Red Chilis
- 1/4 teaspoon Cardamom Seeds
Instructions
- Heat oil in a pan and when hot, add in all your spices. The pesky poppy seeds will want to pop out of your pan so work fast to stir the mixture.
- Stir until all spices are aromatic and well browned. Be careful not to burn. If in doubt, remove early as under-toasted is better than burned and bitter.
- Remove quickly from the pan, spread on a plate or paper towel and let everything cool. Grinding when hot will result in a paste.
- Once cool, use a coffee grinder to grind into a homogenous mixture.
Maharashtrian Goda Masala https://twosleevers.com/maharashtrian-goda-masala-recipe/
This is a recipe for Jerk chicken made with The Spice House Jamaican Jerk Mix. It’s literally the best, and easiest jerk chicken I’ve ever had, and it’s super easy to boot.
Why You’re Going To Love It
I’ll be the first to admit I am a spice snob. I just don’t think ready-made brands compare to homemade spice mixes. It takes so little time to make a spice mix if you have all the ingredients, that I always end up making my own.
But not everyone wants to, and not everyone has all the ingredients to make one. So I decided to try out the Spice House mixes and see if I could find something I liked.
I created a marinade with the Jerk Seasoning mix they have, and I made about half of what the recipe calls for. I let the chicken sit overnight and cooked it this morning. The mix smelled delicious but I wasn’t sure how it would taste.
I am entirely in love with this mix. I really don’t see how my homemade version could outperform this so I’m not even going to try. I’m sold. Try the Jerk Seasoning from The Spice House and save yourself some effort while quickly getting a great dinner on the table.
It has a slight heat at the back of it, but it’s mainly extremely flavorful and full of complex spices. I also think it’s a good value. I got an $7.99 bag and made the recipe below. I still have enough to make it about 3-4 more times.
I think that’s a fantastic value especially when you consider what you’d pay if you ordered this dish in a restaurant (not to mention, a plane ticket to Jamaica so there’s that).
Why Do They Call It Jerk Chicken?
The term “jerk” is used to describe the way that meat is seasoned and cooked. The original version of this type of meat was seasoned with a recognizable blend of spices and then smoked to help preserve it. This meat was called charqui . Over time this became what we now know as jerky.
Is Jerk Chicken Sweet or Spicy?
Jerk Chicken has quite the spicy kick. However, it is not a “blow the top of your head off” kind of spicy. The flavor of the scotch bonnets is balanced well by the thyme and allspice.
To create the marinade, I used a small amount of lime and orange juice, so there is a touch of sweetness and acidity to subdue the spice.
What Are The Three Main Ingredients In Jerk?
The three main ingredients in Jerk seasoning are Thyme, Scotch Bonnet, and Allspice. The Spice House includes these three ingredients along with others in their blend, so the taste truly is authentic.
Ingredients You’ll Need For This Recipe
- The Spice House Jamaican Jerk Spice
- Olive oil
- Soy Sauce
- White Vinegar
- Fresh lime juice
- Orange Juice
- Boneless Skinless Chicken Breast
- Vegetable Oil or Ghee
How To Make Jamaican Jerk Chicken
- Place the chicken in a quart-size Ziploc bag. Pour marinade ingredients onto the chicken and let it rest overnight or up to 24 hours.
- When ready to cook, heat a nonstick pan and add the tablespoon of vegetable oil or ghee.
- Add chicken pieces into a single layer and cook until the internal temperature reaches 165F.
- Serve straight out of the pan and enjoy!
You basically mix the seasoning with soy sauce, vinegar, lime juice, and orange juice and then you dunk the chicken in there and let it marinate.
I cooked it in a skillet with some ghee and it took no time at all to make. I mean, look at that marinade! You know it will be flavorful when it looks thick and delicious like that.
How Long Does It Last?
For the most delicious and safest bite, keep any leftovers in an airtight container in the refrigerator. Try to enjoy any Jerk Chicken that may be left over within 3-4 days after preparing it.
What Do You Serve With Jerk Chicken?
Many of the foods that are traditionally paired with a yummy Jerk Chicken are high in carbs, so if you’re eating low carb, use your best judgment on what does and doesn’t fit in your daily macros from the list below.
- Roasted Sweet Potatoes
- Fried Plantains
- Beans and Rice
- Grilled Pineapple
- Collard Greens
More Jamaican Recipes
- Jamaican Chicken Curry
- Instant Pot Curry Recipes
- Jamaican Rice and Peas
Jerk Chicken | Jamaican with The Spice House Jerk Seasoning
Ingredients
- ▢ 2 Tablespoons ( 2 Tablespoons ) The Spice House Jamaican Jerk Spice
- ▢ 1 tablespoon ( 1 tablespoon ) olive oil
- ▢ 1 tablespoons ( 1 tablespoons ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) White Vinegar
- ▢ 1 tablespoon ( 1 tablespoon ) fresh lime juice
- ▢ 1 tablespoon ( 1 tablespoon ) Orange Juice
- ▢ 2 pounds ( 0.91 kg ) boneless, skinless chicken , cut into cubes
- ▢ 1 tablespoon ( 1 tablespoon ) vegetable oil or ghee , for cooking
Instructions
- Place the chicken in a quart-size Ziploc bag. Pour marinade ingredients onto the chicken and let it rest overnight or up to 24 hours.
- When ready to cook, heat a nonstick pan and add the tablespoon of vegetable oil or ghee.
- Add chicken pieces into a single layer and cook until done, and the insides are no longer pink, and serve sizzling hot.
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