Kala /goda masala is a special marathi spice mixture, has well over 15 Indian spices in it including some unique spices like dagad phool, naag keshar, badal phool etc. Adding even a pinch of it gives dals and curries an unforgettable taste.
I realized the importance of this midas touch masala only when i started cooking whole heartedly...Its a magical masala which will turn any of your vegetables or curry into a yummier version....
Till date I had never eaten gawar or farasbi bhaji (french beans).It was only due to this goda masala I have started eating these green veggies......You can never imagine bharleli vangi (stuffed brinjals) /maslae bhat without this goda masala.
Till date I had never eaten gawar or farasbi bhaji (french beans).It was only due to this goda masala I have started eating these green veggies......You can never imagine bharleli vangi (stuffed brinjals) /maslae bhat without this goda masala.
I had got my stock of goda masala while coming to hyderabad.But it got exhausted in a month or two since I use it regularly in my kitchen & hence the need for preparing this masala came into existence as I did not find this masala in any of the super markets in hyderabad inspite of hunting...
Its very well said "NECESSITY IS THE MOTHER OF INVENTION ".
Exactly that when I tried this recipe at home & believe me the final product was much better than the market version...
Its very well said "NECESSITY IS THE MOTHER OF INVENTION ".
Exactly that when I tried this recipe at home & believe me the final product was much better than the market version...
INGREDIENTS
3/4 th cup coriander seeds
1 1/2tbsp cumin (jeera)
1/2 tsp caraway seeds ( shahi jeera)
10 cloves
6 inch piece cinnamon
4 black cardamom
10 cloves
6 inch piece cinnamon
4 black cardamom
3 tsp black peper corns (kali miri)
10-12 bay leaves
1 tbsp dagad phool
1 tsp naagkeshar (cobras saffron)
5 grams badal phool (star anise or badiyan)
5 dried red chillies
50 grams white sesame seeds (1/4th cup)
1/2 cup dessicated coconut (dry coconut -khobra)
1/2 tsp hing powder
1 teaspoon turmeric
Half cup oil
1 tablespoon salt
10-12 bay leaves
1 tbsp dagad phool
1 tsp naagkeshar (cobras saffron)
5 grams badal phool (star anise or badiyan)
5 dried red chillies
50 grams white sesame seeds (1/4th cup)
1/2 cup dessicated coconut (dry coconut -khobra)
1/2 tsp hing powder
1 teaspoon turmeric
Half cup oil
1 tablespoon salt
Method :
1) Pick over and clean the coriander seeds and jeera.
2) In a kadhai, heat a quarter cup of the oil and fry the following spices one after the other: cloves, cinnamon, cardamom, dagadphool, naagkeshar, badalphool, bay leaves, and lastly, jeera. Place the fried spices on a large plate, and sprinkle the turmeric and hing. Set aside to cool.
3) In the same kadhai, roast the red chillies until their aroma is released. Place in another plate, and sprinkle the salt over them.
4) Lightly roast the dessicated coconut over low heat. Set aside.
5) Lightly roast the sesame seeds and keep aside.
6) Heat the remaining quarter cup of oil and fry the coriander seeds until darkish brown.
7) Once the spices have cooled down, grind the spices from step 2 and set aside in a large bowl. Grind the red chilli and salt mixture and add to the bowl. Similarly, finely grind the coriander seeds and add to the bowl.
8) Mix the spices in the bowl well and sift using a sieve. The remnants in the sieve may be ground in the mixer again and added to the masala.
9) Coarsely grind the coconut and sesame seeds (separately or together). Add to the rest of the ground spices, and mix well using your hands. Once the coconut and sesame are added, do not sift the masala again.
10) Store in an airtight container.
Tip:
1. You can store a small amount of masala in an air tight container for regular use or in your masala dabba (indian spice box) & store the remaining bulk quantity in refrigerator.
1) Pick over and clean the coriander seeds and jeera.
2) In a kadhai, heat a quarter cup of the oil and fry the following spices one after the other: cloves, cinnamon, cardamom, dagadphool, naagkeshar, badalphool, bay leaves, and lastly, jeera. Place the fried spices on a large plate, and sprinkle the turmeric and hing. Set aside to cool.
3) In the same kadhai, roast the red chillies until their aroma is released. Place in another plate, and sprinkle the salt over them.
4) Lightly roast the dessicated coconut over low heat. Set aside.
5) Lightly roast the sesame seeds and keep aside.
6) Heat the remaining quarter cup of oil and fry the coriander seeds until darkish brown.
7) Once the spices have cooled down, grind the spices from step 2 and set aside in a large bowl. Grind the red chilli and salt mixture and add to the bowl. Similarly, finely grind the coriander seeds and add to the bowl.
8) Mix the spices in the bowl well and sift using a sieve. The remnants in the sieve may be ground in the mixer again and added to the masala.
9) Coarsely grind the coconut and sesame seeds (separately or together). Add to the rest of the ground spices, and mix well using your hands. Once the coconut and sesame are added, do not sift the masala again.
10) Store in an airtight container.
Tip:
1. You can store a small amount of masala in an air tight container for regular use or in your masala dabba (indian spice box) & store the remaining bulk quantity in refrigerator.
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