Masargayi

Masar kai or Masargayi is basically dried chilly which can be fried before eating. It is typically eaten with curd rice.
Ingredients:
25 Long and spicy green chillis, 1/2 cup + 1 tea spoon cumin powder (for stuffing and curd), 1 table spoon + 1 tea spoon hingu (asaphotida powder), 2  tea spoons+ 1 tea  spoons salt, [...]

Garam Masala

Ingredients:
500 g coriander seeds, 10 grams each – clove, cinnamon, shajeera and black pepper,100 grams cumin seeds, 50 grams khaskhas , ½ nutmeg(optional)
Process:

Roast all the ingredients without any oil.

Grind and sieve.

Store in a glass bottle.

Typically used for:
Vegetable entrees

Goda Masala (kala masala)

Goda Masala is used to make some subjis and also to make amti. This masala is very commonly used in Maharashtrian food. However because of Maharashtrian influence in north Karnataka food, we use it a lot too.
Ingredients:
500 g  coriander (dhaniya) seeds, 1 cup dry grated coconut, 100 g white til (sesame seeds), 100 g cumin [...]

Masale Khara

Masale Khara is used in a lot of vegetables(palle), lentils (kaal) and also to make the world famous kharbyaali or saar (curry). This can stay for atleast a year in the refrigerator. Typically in India, we can get the ingredients ready and then get those ground in the mill (girani). However outside India, we will [...]

Menthe Hittu or Methkut

Menthe Hittu is a powder that we typically eat with hot cooked rice and ghee. The aroma is just heavenly .
Original Methkut:
Ingredients:
1 cup gram dal,  ½  cup udad dal, ½  cup rice, 2 tea spoons wheat, 1 table spoon cumin seeds, 2 tea spoons methyl seeds, 2 tea spoons hing(asaphotida), 1 tea spoon [...]