Kolhapuri Kanda Lasoon Masala –

We are going to make this masala in 2 steps. First step is making of garam masala from the whole spices and then add remaining ingredients for making complete kanda lasun masala.

Step 1 -

making of garam masala -

Ingredients for garam masala –

coriander seeds – 2 bowls

Black peppercorn  – 1 tb. Sp.

Cloves – 1 tb.sp.

Cinnamon – 8-10 pieces/1 tb.sp. small pieces

Black cumin seeds( Shahijeera) – 1 tb.sp.

Cumin seeds – 4 tb.sp.

Turmeric powder - 2 tsp.

Black cardamom – 5

Green cardamom – 10

Mace - 3

Dagalphool – 2 Tb.sp.

Nagkeshar -  1 Tb.sp.

Badal/chakriphool /star anis– 1 Tb.sp.

Asafetida powder – 2 Tb.sp.

(if you have whole asafetida use 50 grams. Fry the stone very well before grinding)

Nutmeg – ½ (its better to use whole nutmeg than readymade nutmeg powder)

Fennel seeds( sanf/badishep) – 1 tb.sp.

¼ bowl or little less oil.

Procedure –

1. Heat 2 tb.spoon oil in a pan.

(If you are using stone of asafetida fry the stone in the oil and keep aside. )

2. If needed add more oil. But 2 tb.spoon oil is more than enough to coat all the spices while roasting.

Don’t make the oil too hot otherwise masala will get burnt.

3. Add whole garam masala one by one with the sequence given below –

Cinnamon sticks, Coriander seeds, cumin seeds, black cumin seeds, black peppercorn, cloves, black cardamom, green cardamom,  dagadphool, nagkeshar, star anis, mace, fennel seeds, turmeric powder, asafetida,  nutmeg (grate nutmeg at this point)

4. Roast on medium heat for 2 minutes and then turn off the heat.

5. Let the spices cool down completely and then grind in a mixer.

6. Store in a air tight container.

Step 2 - 

making of Kanda-lasun masala –

Ingredients –

3 hemispheres of dry coconut – grated

Sliced onions – 4 large size

Sesame seeds – 3/4^th  bowl or 1 wati ( for correct measurement 1 wati = 1 tbsp less for 3/4^th bowl)

Poppy seeds – 1 tb.sp.

Garlic cloves – 3/4^th bowl or 1 wati

Salt – ½ bowl

Red chili powder – 2 bowls

Garam masala powder – 2 wati or 1 and ½ bowls

Oil – 2 bowls

Procedure –

1. Dry roast sesame seeds and poppy seeds one by one.

2. In the same pan add 2 tb.sp. oil. Roast grated dry coconut till it turns brown in color. Take the coconut out and keep aside.

3. In the same pan add remaining oil and fry sliced onions till they turn brown. Take the onion out and keep aside.

4. In the same pan add red chili powder (no need to add additional oil) and roast for few minutes.

5. Add half the salt and poppy seeds in mixer grinder and grind it.

6. Take out poppy seeds powder and add sesame seeds. Powder the sesame seeds and keep it aside.

7. Add roasted coconut and grind to the fine paste and keep it aside.

8. Add remaining salt and garlic to the mixer grinder and grind into a fine paste.  (If you need for grinding garlic, you can add red chili powder to it) Keep the garlic paste aside.

9. Add fried onion and grind it to vey fine paste.

10. In a big mixing bowl mix all the ingredients together. If you feel that this masala is little dry, add some hot oil as per your taste and choice.

11. Grind this masala again in batches and mix it very well using your hands.

12. Store the masala in a air tight glass container in a cool and dry place. This will last for 2 months outside fridge.

If you would like to store for a longer time then you should keep it in deep freezer.