Authentic Kolhapuri Masala Recipe | Traditional Maharashtrian Spice Mix

Kolhapur, a beautiful city in South-West Maharashtra, is widely celebrated for its rich and flavourful cuisine. From the fiery Tambda Rassa and soothing Pandra Rassa to delicious dry preparations and vegetarian delicacies like Misal Pav, Bharleli Vaangi, and Ghavachi Kheer, Kolhapuri food holds a special place in Maharashtrian cuisine.

The region is also famous for its large-scale jaggery production, thanks to the vast sugarcane fields surrounding the city. Beyond food, Kolhapur is renowned for its traditional jewellery, handcrafted leather chappals, and wrestling culture. Spiritually too, the city is highly revered and is often called “Dakshin Kashi” because of the divine presence of Goddess Mahalakshmi.

But the true soul of authentic Kolhapuri cuisine lies in one magical ingredient — Kolhapuri Masala.

This traditional Maharashtrian spice mix is known for its deep aroma, vibrant colour, and bold flavour. The masala is prepared using a unique combination of dry roasted spices, sesame seeds, dry coconut, garlic, and whole garam masala spices like cinnamon, cloves, mace, and star anise. The authentic flavour mainly comes from two special chillies used in Kolhapuri cooking — Bedgi Mirch, known for its rich red colour and mild heat, and Jawari Mirch, which is lighter in colour but intensely spicy.

When I came across this recipe by Prachi Joshi from GOOD FOOD Magazine (May 2014), I simply couldn’t resist trying this homemade Kolhapuri masala recipe in my kitchen.

And here it is — a wonderfully aromatic and spicy homemade masala powder that can instantly elevate curries, gravies, Misal, Tambda Rassa, and many Maharashtrian dishes.

The recipe yields approximately 250 grams of Kolhapuri masala powder. You may reduce the quantity by half if preparing a smaller batch. When stored in an airtight container at room temperature, this masala stays fresh for almost a month and when refrigerated they stay good for 6 months. 

Preparation time: Around 1 hour (including cooling and grinding time)

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Ingredients for Homemade Kolhapuri Masala

Oil Roast – Batch 1

• 2 tbsp oil
• 5 tsp turmeric powder
• 2½ tsp hing (asafoetida)

Oil Roast – Batch 2

• 1 tbsp oil
• 3 tbsp finely chopped onions
• 1½ tbsp finely chopped garlic
• 1½ tbsp finely chopped ginger
• 1 large bunch coriander leaves

Oil Roast – Batch 3

• 2 tbsp oil
• 1 tsp cloves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 14 green cardamoms
• 4 black cardamoms
• 5–6 bay leaves
• 2 star anise
• 1-inch dagad phool
• 1 mace

Dry Roast – Batch 1

• 7 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp shah jeera (caraway seeds)
• 1 tbsp fennel seeds

Dry Roast – Batch 2

• 3 tbsp grated dry coconut (kopparai)
• 2 tbsp white sesame seeds
• 1 tbsp poppy seeds

Other Ingredients

• ½ cup chilli powder
• ½ cup Degi Mirch powder
• 2½ tsp salt

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How to Make Authentic Kolhapuri Masala

• First, heat 2 tbsp oil in a pan. Add turmeric powder and hing. Roast on low flame while stirring continuously for about 2–3 minutes until the mixture becomes glossy, aromatic, and thick. Keep aside.
• Wash the coriander leaves thoroughly and allow them to dry completely.
• In another pan, heat 1 tbsp oil and sauté onions, ginger, and garlic until lightly browned. Allow the mixture to cool. Grind it together with the dried coriander leaves without adding water. Keep aside.
• Next, heat 2 tbsp oil and roast all the whole garam masala spices listed in Batch 3. Once aromatic, cool and grind them coarsely.
• Dry roast all ingredients from Dry Roast Batch 1 on low flame for about 4–5 minutes. Cool and grind into a fine powder.
• Similarly, dry roast coconut, sesame seeds, and poppy seeds together. Cool and grind them.
• Finally, combine all the prepared masalas along with the roasted turmeric-hing mixture, chilli powder, Degi Mirch powder, and salt in a large dry vessel. Mix thoroughly until everything blends well.
• Store the homemade Kolhapuri masala in a clean airtight container.

Your flavourful and spicy Maharashtrian Kolhapuri masala is now ready to use in curries, gravies, Misal Pav, Tambda Rassa, Sukka dishes, and more.

I’m now happily stocked with a big batch of this aromatic spice blend and can’t wait to experiment with it in my cooking :D

Sending this to CCC Challenge by Srivalli

Homemade Khoya Recipe | Easy Mawa Recipe Using Paneer and Milk Powder

Homemade Khoya, also known as mawa, is one of the most important ingredients used in traditional Indian sweets and desserts. This quick and easy version is prepared using homemade paneer, milk powder, and milk, giving a rich and soft khoya perfect for gulab jamun, halwa, barfi, peda, and many festive delicacies.

Making khoya at home is economical, fresh, and free from preservatives. With just a few ingredients, you can prepare soft and delicious mawa within minutes.

Ingredients Required

• 2–3 tsp oil or ghee
• ½ cup homemade paneer (prepared from 1¼ litre milk)
• ½ cup milk powder
• ½ cup milk

Method

1. In a broad heavy-bottomed pan, add ghee or oil, homemade paneer, milk powder, and milk.
2. Mix everything well until the mixture reaches a smooth pouring consistency.
3. Keep the flame low and cook while stirring continuously.
4. Gradually, the moisture starts evaporating and the mixture thickens.
5. Continue stirring carefully for about 10–12 minutes to avoid burning.
6. Once the mixture forms a soft dough-like consistency, switch off the flame.
7. Allow it to cool completely.
8. Store the homemade khoya in the refrigerator and use it for preparing sweets and desserts. It stays good for about one week.

Recipe source:  http://www.manjulaskitchen.com/

Homemade Tomato Garlic Paste Recipe | Easy Indian Curry Base for Busy Mornings

Want to save cooking time during busy weekdays? This Homemade Tomato Garlic Paste is a simple and flavourful Indian kitchen staple that can instantly elevate your curries, gravies, chutneys, and rice dishes. Made with fresh tomatoes and garlic, this preservative-free paste is perfect for meal prep and can be stored in the refrigerator for up to one week.

One of the best things about this tomato garlic base is its versatility. You can use it in Indian gravies instead of fresh tomatoes, or simply mix it with salt and red chilli powder to make a quick instant tomato chutney for rushed mornings. Just remember — while grinding, do not add water if you plan to store the paste.

Ingredients Required

• ½ kg tomatoes, chopped
• 20–25 garlic cloves, finely chopped
• 2–3 tsp oil

Method

Heat oil in a kadai and add the finely chopped garlic cloves.

Sauté on low flame until the garlic turns light golden brown and releases a rich aroma.

Now add the chopped tomatoes and cook on simmer flame. Allow the tomatoes to soften and mash well naturally.

Continue cooking until all the moisture from the tomatoes evaporates. This process may take around 10 minutes and helps the paste stay fresh longer.

Once the mixture cools completely, grind it into a smooth paste without adding water.

Store the prepared Tomato Garlic Paste in a clean airtight container in the refrigerator. Use this flavourful Indian curry base in gravies, curries, tomato rice, masala dishes, or quick chutneys.

Tips for Storage

• Do not add water while grinding if storing for later use.
• Always use a dry spoon while taking the paste from the container.
• Refrigerated paste stays fresh for about one week.
• If water is added, use the paste immediately.