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Make Your Own Goda Masala - Spice Mixes of the World #33
August 07, 2014

Make Your Own Goda Masala and Add Fab Flavours to Your Homemade Indian Dishes


7th August 2014 -- Issue #33

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Goda Masala

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Recipe Book

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Goda Masala

This homemade goda masala is a truly unique mix of ingredients! A flavourful blend of seeds, spices and coconut flakes, it's really easy to make and can be used in many of your Indian dishes.

Ingredients if using whole spices: (makes about 7-8 tbsp)

4 tbsp coriander seeds (cilantro)
2 tbsp coconut flakes
1 tbsp white or black peppercorns
4 tsp sesame seeds
4 tsp chili powder
2 tsp cumin seeds
1 tsp cloves
1 x 3 inch piece of cinnamon
6 mace blades
8 dried bay leaves

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon and mace blades and crumble the bay

  • Grind the mace, cinnamon and bay along with the sesame seeds, peppercorns, coriander, cumin, cloves and coconut

  • Sieve into a bowl

  • Stir in the chili powder. Combine thoroughly

    That's it!

    Store in an airtight container out of direct sunlight. Use within 3 months.

    Note: Note: I recommend dry toasting the cumin, cloves, peppercorns and coriander before grinding. This really enhances their flavours and aromas!

    See below for tips on toasting and grinding spices.

    Click here to see the recipe on my site

    Click here for a large collection of my other masala recipes.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

    Until Next Week,

    Jason -

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