Goda Masala Recipe How to make Goda Masala
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It adds the strong aroma and the subtle flavour of the delicious dish. This spicy Goda masala powder is usually added to all types of curries, vegetable dishes, soups, or stews. The freshness and taste of the homemade powder cannot be beaten.
The most important difference is the addition of onions in the Kala Masala. In the preparation of the Kala Masala Powder, the onions slices and sun-dried. Then once they become crispy, they are saluted in the oil. They are fried till they turn golden and become crunchy.
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Let all the ingredients and spices cool for some time. As soon as the coriander seeds are well roasted, they will change their texture. It is very easy to prepare the Goda Masala at home.
Few say there is no difference between goda masala and kala masala. Others believe that the two are distinct. As far as what I know is that sun-dried and fried onions are added to the goda masala ingredients to make kala masala. So, the two are different, according to me. Here is the pic of whole spices used to make goda masala powder. The one ingredient - nag kesar is not available here in the USA, so I have skipped it.
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Mix them with coriander powder again. Add fried stone flower and bay leaves together in blender pot and blend. Mix these belnded spices with coriander powder really good. This recipe yields about 250 gms of goda masala. Depending on your usage the goda masala may get over in a month or last for about two months.
To get the darker colour of desiccated coconut, you have to roast it little more. If you are using this spice powder then you must also add some souring agent and sweetener. Transfer the roasted black cumin seeds into the dish. Repeat the same process with coconut powder, or grated desiccated coconut, and add it to the bowl. The list of ingredients may seem long and daunting, most spices are easily available at a local Indian grocer. If you wish, you can once again place the mixed spices in the grinder and pulse once more to ensure perfect blend.
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Now, add broken dry red chillies in the heated pan. The properly roasted coriander seeds would be fragrant. Roast all the ingredients except coconut and coriander seeds in oil. Transfer the roasted coriander seeds into blender pot and blend it.
Transfer the blended spice into the sieve and strain it. Transfer to the bowl containing the cloves, peppers and cardamom. Add this crushed asafetida into blender pot and blend together.
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Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch. Then grind all the ingredients roasted in oil together in another batch. A quintessential Maharashtrian spice powder mix of aromatic spices blended together to give it a subtle sweet flavour. Maharashtrian recipes such as Bharleli Vangi, Amti and several other curries that have an authentic Maharashtrian flavour. Due to addition of the fried onions, the kala masala gets a deeper dark brownish black color. Hence the name ‘kala’ which means black in marathi.
The masala can be used in various curries, dry subzi, dals etc. Though the kala masala or the black masala is the term which is also used for the goda masala, but both these spice powders are different. The preparation of Goda Masala is a bit long and also time-consuming.
I prefer to keep the jar in the refrigerator, but you can store it at room temperature. The sprinkle of this powder makes Baakar Bhaji, called as Pumpkin Curry unbelievably delicious. It is also added during the preparation of the Vangi Bhaat, i.e. spiced brinjal rice. Goda masala can be added to all the different types of vegetarian and non-vegetarian curries.
Of these spices, most of the spices are easily available. However, Stone Flower is a bit tricky to find. Do not skip this Goda Masala ingredient. This spice is very flavorful and is added which making spicy and flavorsome gravies.
It is one kind of Maharashtrian dal made from pigeon pea lentils. You can skip certain spices like Niger seeds if they are not available. The whole spices for this Goda Masala Recipe are always roasted. Take anyone of the plate of the spices and grind it. After roasting them, transfer them to the same plate.
The preparation of the Goda Masala powder varies from house to house. Each household has its own proportion of masala’s. You can add a small pinch of the Goda Masala to any Maharashtrian dish.
The base of this masala powder is the desiccated coconut which is guaranteed to make you nostalgic. It leaves a strong impression of the taste on your taste buds. Sprinkle of this masala powder immediately changes the taste of curry from ordinary to extra ordinary. There is misconception that addition of coconut reduces the shelf life of the goda masala. But if the coconut if roasted properly, then it increase the life of the goda masala powder.
So make sure you are done with all your cooking and the remaining household chores of the day. I usually add desiccated coconut flakes to goda masala. My friend suggests that its best to use dried coconut shells. You grate the dried coconut and then roast these.
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