Maharashtrian Goda Masala,recipes,instructions, ingredients

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Name: Maharashtrian Goda Masala Popular

Category: Powder ( Masala)

Author: Sumeet

Date: 2/3/2007 8:42:00 PM

Rating:

( 2.0 ) by 8 users

Ingredients:

The state of Maharashtra of which the capital is Bombay is on the west coast of India and has a tropical climate. The cuisine includes hot aromatic vegeterian, meat and fish dishes in coconut sauce or flavoured with spice blends like goda masala savoury tidbits .

Goda Masala is a black aromatic powder with a burnt sweetness which comes from the coconut in the mixture.

Goda masala is not readily available in all shops as it is traditionally made at home.

Culinary uses
As with most spice blends goda masala is used in many veterian and meat dishses and pulses.
It can be added before or after the main ingredient to varv the taste from strong to subtle.

Please note that outside India you may not be able to get all the raw ingredients for this masala.( like dagad phool, naagkeshar, badal phool)

Ingredients
5 gms cloves
10 gms cinnamon
10 grams black cardamom
5-6 bay leaves
5 grams dagad phool
5 grams naagkeshar
5 grams badal phool
50 grams red chillies
50 grams white sesame seeds
1 cup dessicated coconut
10 grams hing powder
1 teaspoon turmeric
Half cup oil
1 tablespoon salt

Instructions:

Procedure:

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.

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