Saturday

GODA MASALA / KaLa Masala

Recipe: Blend of spices known as goda masala to be used in variety of recipes !


GodaKala Masala
     I was waiting for the batch of masala to get over so that I could prepare one and be able to post. But then I was unable to find the main ingredient which is lichen/black stone flower/dagadi phool that imparts a unique flavor and aroma in the dishes. I had seen it online though it was a very large quantity of the masala, so had told mom to send. So last week I had to receive some coursework books from India and glad she also sent me some of this dagadi phool spice.
    This is one of the famous masala or spice mix that is part of the cuisine of Maharashtra state and is also used in some parts of the North Karnataka, those belonging to the north west parts.The following ingredients may vary based on individual tastes. I like to add more sesame seeds and coconut in masala preparations, so that I can skip adding coconut while cooking. Since the seasame seeds are used in preparing the goda masala, this recipe goes to Priya's New Event Cooking with seeds - seasame seeds.
    Add this masala to vegetable preparations and will taste heavenly! Check out some of the recipes using goda masala, Stuffed Eggplant(Bharleli Vangi), Moth Bean Curry (Matki chi Usal), Sauteed Cauliflower.

Ingredients:
Dry Roast
1 tbsp cumin seeds (jeera)
1 + 1/2 tbsp sesame seeds (til)
1 tbsp poppy seeds (khaskhas)
1/2 tsp caraway seeds (shahi jeera)
1/2 tsp fennel seeds (badishop) optional
1 Cup dry coconut

Light roast in oil
1/2 Cup Coriander seeds (dhania)
1/2 tsp green cardamom (elaichi, velchi)
1/2 tsp cloves (lavang)
1/2 tsp peppercorns (kaLi meeri)
1 tsp cinnamon (dalchini)
2 bay leaves (tamalpatra)
1 small star anise
1 tbsp lichen/black stone flower (dagad phool) : The most important spice that gives this spice mix its unique flavor

Preparation Method:
1. Dry roast the ingredients mentioned individually.
2. Roast the other ingredients in very little oil and cool.
3. Once all the ingredients are cooled, grind them to a fine powder.
4. Preserve in air tight container and use as required in variety of dishes !


Note:
Salt is added if making in large quantity as a preservative agent.
Also if needed, lightly roasted red chilies can be included in the ingredients.


Tags: Goda masala, kala masala, sweet masala, Maharashtrian masala, dagad phool, lichen, black stone flower, spice mix, vegetables,spice mix

22 comments:

Spice said...

thanks for sharing, though most of the spices I use from the list but don't not about dagad phool, it's good idea to make a blend...

Rohini said...

Looks like a must-have spice powder in your cabinet.. Sounds great, will try it soon dear!

Priya said...

Thanks for sharing this masala recipe, heard it long back..Do send this masala powder to my own event SE as u used sesame seeds..

SE said...

@priya..thanks ! I actually wanted to send this to your event but forgot to link it...will update it !

Priya said...

Hi SE, pls let me know which month u wanna host cooking with seeds event..glad to see ur interest for hosting, u r always welcome dear..

PJ said...

aha.. love the goda-masala, I use it everywhere but have never made it at home. I should check the indian stores nearby to see if they sell dagadi phool here. perfect entry for the seeds event!

Sushma Mallya said...

Have heard abt this masala but never tried it in my cooking yet,sounds really good and nice one for the event

Ushnish Ghosh said...

Dear SE
You made my day!!! In our family we have Maharastrian daughter in law. I often eat at her place and choicest Maharastrian dishes!! So I am going to surprise her m starting with your stuffed egg plant!!!
But shortly I will be off blog for some time..will be back ..dont delete my name from your follower list :-)
Have a nice week

Ms.Chitchat said...

Lovely aromatic masala. Have only heard abt it, yet to try making at home. Would certainly give a try.

Chitchat

kitchen queen said...

Hmm------mouth watering masala recipe and thanks for sharing this.

Joanne said...

I have heard of garam masala before but never goda masala. I will have to mix some up and use it in some of those recipes you alluded to!

Malar Gandhi said...

Thanks for sharing this kithcen essential masala recipes, too good:)

Siddhi Shirsat said...

hey this spice is main ingredient in mny veges...nice recipe

tasteofbeirut said...

sounds heavenly! and so fascinating, all these different regional variations!
I have some free goodies I am offering on my blog if you care to check them out!
Happy new year!

A 2 Z Vegetarian Cuisine said...

That sure is a very useful from scratch recipe, thanks for sharing.

Soma said...

I have to make this at home sometimes. Love the flavors, but never tried it at home.

Kanchan said...

I logged on after one week of break and you posted two of my favourites :)
Fish Fry cos I loveee it and Goda Masala cos my veggies love it :)
Thanks yaar will try this @ home never thought of trying it as u always get this @ any shop below .

RAKS KITCHEN said...

Looks and sounds good! always home made powders add extra zing and flavor to the recipes!

Deepa G Joshi said...

mmm..yes most important masala in everyday cooking..

SE said...

Thanks everyone for stopping by and for wonderful comments

Cham said...

I never made this masala at home and even don't have in my pantry! Thanks for sharing!

Afshan Ahamed said...

hi, one gujrati lady gave me this aromatic masala...it had a unique flavour...i wanted to try out on my own so she told all the ingredients in it except dagadi phool...

i did'nt get the same taste when i made that masala...then she finally admitted that she added dagadi phool...

dagadi phool or pathar ke phool is easily available in JEDDAH SAUDI ARABIA...

THANKS A LOTT FOR SHARING GODA MASALA...

Related Posts with Thumbnails