Roasted Peanut powder

Ingredients:
Peanuts - as per requirement

How to proceed:
1) Take any quantity of whole peanuts in a utensil. Dry roast on medium high heat, mixing continuously. Roast till the skins become blackish in color.
2) Once roasted nicely skin comes of easily. Allow to cool.
3) Remove the skin by hand.
4) Get rid of the loose skins.
5) Grind coarsely in a grinder. Do not make into fine powder.

Roasted Sesame Powder

Sesame powder is added regularly to maharashtrian recipes to enhance the taste of the food. It can be made ahead of time and can be stored in an airtight container for a month or two.

Ingredients:
Til / White Sesame - as per requirement

How to proceed:
1) Take any quantity of til as required. Dry roast on medium high heat, mixing continuously. 2) Once roasted nicely the til turn light brown in color. Allow to cool.
3) Grind. Do not make into fine powder. The texture should be slightly coarse.
4) Use in any recipe which requires 'tilache koot' or sesame powder.

Maharashtrian Goda Masala/Kala Masala

This recipe for making goda masala is directly taken from a very famous maharashtrian cookbook called "Ruchira". Goda masala is readily available in the market. In the US, it may not be available in all the indian grocery stores, hence sharing this recipe. All or most of the ingredients required to make this masala will surely be available in most indian stores. Any person who loves, cooks or eats maharashtrian food should have this in their pantry.

Ingredients:
Coriander Seeds - 4 cups
Desiccated coconut slices - 1 cup
Til / Sesame seeds - 1/2 cup
Jeera / Cumin seeds - 1/4 cup
Shahajeera - 3 tbsp.
Lavan / Cloves - 2 tbsp.
Dalchini / Cinnamon - 4 or 5 sticks of the size of a finger
Hing / Asafoetida - 2 tbsp.
Bay leaves - 4 to 5 leaves
Dagadphool - 2 to 3
Turmeric powder - 1 tbsp.
Chilli powder - 1/2 cup
Salt - 1/4 cup
Oil - 1/4 cup
Mustard seeds - 1 tbsp. (optional)
Methi / Fenugreek seeds - 1/2 tbsp. (optional)

How to proceed:
1) Roast til / sesame seeds.
2) Take oil in a kadai. Roast hing / asafoetida in that oil.
3) In the same oil, roast dessicated coconut till it becomes brownish in color. Remove from oil.
4) Then roast each of the following in the same oil in the following order : cloves, cinnamon, cumin seeds, shahajeera, bay leaves, dagadphool, methi seeds (optional), mustard seeds (optional), and coriander seeds.
5) Then grind til, coconut and hing separately.
6) Then roast all the other ingredients together. Pass through a sieve.
7) Mix all of the ground ingredients together. Add turmeric powder, chilli powder and salt. Mix well.
8) Store in an airtight container. If it needs to be stored for a long time, sprinkle salt over the masala after it is put in the airtight container.