Spice Mixes and Rubs

Maharashtrian Kanda Lasun Masala / Onion garlic Powder ….


My love affair with Maharastrian cuisine started around a year or so back when one of my very dear friend introduced me to it . I have eaten it before as my hubby was from Mumbai , but it was mainly street food .
I came to know through the friend that every Maharashtrian family has their own version of masalas .
This recipe was passed on to me by a friends Mom . The recipe I was given was too hot and spicy for my family so I changed it a bit . The recipe calls for 4-5 cups of hot red chili powder but i have used 2 cups of spicy red chili powder and 2 cups of Kashmiri chili powder .
I mostly use this masala for my everyday cooking . Some ways to I use this masala while cooking are in eggplants , cauliflower , chicken curry , pulao , Fish curry etc just to give you an idea . You can basically add this masala to anything ..
Be prepared to spend some time in the kitchen as this masala is a little time consuming but very well worth the time spent .

Lets get going

We will be needing

3/4 cup Garam Masala
4 cups Red Chili Powder ( I used 2 cups of spicy red chili powder & 2 cups Kashmiri lal mirch powder )
500 grams / 1 lb. Red Onions
1 Large Bulb Garlic between 1/2 cup
1/2 cup Sesame seeds ( dry roasted )
1 cup Dry Grated Coconut flakes (loosely packed)
1/4 cup or as per taste Salt
1/2 cup Oil Divided

Preparation –

Step 1

Peel and thinly slice onions. Heat 3 tbsp oil in a large pan. Add sliced onion and s sauté on low flame. We will be caramelizing the onion without burning them. It can anywhere between 30 mins to an hour . Add more oil, 1 tbsp at a time, if needed. This step is very important so please do not try to save time here otherwise the whole masala can go bad in a few days.
Well cooked onions will be caramelized and will taste sweet.
Once the onion is cooked well, keep it on a kitchen counter & let it cool completely

Step 2

Dry roast grated coconut and set aside to cool . Ones cooled down grind to fine powder.
Grind garlic to a fine paste with little salt if needed. Please do not use water at all.
Once onion has cooled down , grind it in batches to a fine paste. Again please Do not use water.
Now all the ingredients are ready for mixing.

Step 3


Divide everything in 4 parts and add one part of each ingredient in food processor with ‘S’ blade. Run the food processor to mix thoroughly. Once its mixed taste the salt and add more if needed and mix again. Remove it in a large mixing bowl.
Repeat the process with remaining 3 parts.
Now mix everything in a bowl and adjust salt to taste .
The final product needs to be little damp and that is the correct consistency.
If you put too much oil then mix will become wet.


Kadha – Half A Cup of Good Health…


Kadha is a traditional home-made decoctions made by boiling herbs and spices in water for 10- 15 minutes. A kadha is a great substitute for cough syrups and antibiotic medicines with the added advantage of having no side effects.

This remedy is a mix of home made remedies given to me by my dear friend Jay and my Mum. I am not claiming that this is miracle cure as the cold runs its course no matter what , but this remedy here will give you some serious help .

You will need:

2 , 2 inch stick cinnamon / dal chini
8-10 cloves / laung
4- 6 elaichi / green cardamom
2 tsp caraway seeds / ajwain
2 tsp cumin seeds / jeera
1 tsp fenugreek seeds / methi dana
1 tbs black peppercorn / kali mirch
A big piece of mace / javitri
2- 3 star anise
2 tsp fennel seeds / saunf
15 – 20 stalks of lemongrass (dry will work as well as fresh – I used dry)
1 tbs of dry ginger / saunth ( you can even use fresh )

4 tbsp honey
4 cups of water

Method :

Grind all the dry ingredients to a powder in the coffee grinder. Store in an airtight container and use when needed . It stays good for a month if stored properly .

To make kadha :

Boil 1 cup water. The minute it reaches a rolling boil, add 1 tbs ground powder , ginger & lemon grass ( if using fresh ) Allow this to simmer for 10 minutes on a medium flame.

Add honey as per taste in a cup .

Once this mixture has simmered for at least 10 minutes, sieve it to your cup . Serve steaming hot.

Various ingredients have different curative properties, which make them an integral part of these kadhas, for instance: –

Clove (laung) is a mild anti-bacterial agent

Black pepper relieves sinusitis and nasal congestion

Cinnamon adds fragrance and flavor, preserves body heat and kills bacteria

Hot water washes away toxins from the body.


For maximum benefit, kadha should be consumed hot. The recommended dosage for adults is about half a cup twice a day while young children can be given about a quarter of a cup twice a day.

Kadhas, serves as effective remedy, but they are no substitutes for medicines in case of severe cases of congestion and fever, especially in young children and the elderly.