Today I decided to share the recipe of a major ingredient used in Maharashtrian cooking--'Goda Masala'. It is the base for most Maharashtrian curries and dals (called aamti in Marathi).To make goda masala the spices are roasted using oil. All spices are roasted till they become darker in colour and then ground to a powder. When the spices are roasted enough for them to be dark brown (almost black) in colour when ground, it is called 'Kaala Masala'. 'Kaala' means black in Marathi, and hence the name. The difference between 'Kaala Masala' and 'Goda Masala' is due to the proportions of certain spices and the degree to which they are toasted. The recipe and name for this masala can vary from family to family but, the basic ingredients or the flavor will never change drastically. Every time I go to my hometown in India I get a full year's supply of homemade masala from my mother-in-law as well as my mother. It is very easy to make, it can be stored for several months, and the most important thing....a little goes a long way!
Ingredients:
Dhane (Coriander seeds) 1 cup
Jeere (Cumin seeds) 1/4 cup
Teel (White Sesame seeds) 1/3 cup
Lavang (Cloves) 2 tbsp
Badi Elaichi (Big Cardamom) 2 tbsp
Dalchini (Cinnamon sticks) 2 tbsp
Kaale Mire (Black peppercorns)2 tbsp
Dagadphool (Lichen) 2 tbsp (skip it, if unavailable)
Tamalpatra (Bay leaf) 1/2 cup
Oil to roast the spices about 1-2 tsp
Method:
In a pan or kadhai, heat the oil and roast all the spices together till they turn dark in color.The color should be a very dark brown in order to get a good color to the masala. Make sure to keep stirring to avoid burnt spices.Once roasted, let cool and then pass through a grinder to make a powder.
This is how the masala will look when its ready....
Update:
There has been a lot of confusion regarding kaala masala/goda masala, so I tried to find out more on this. According to my research, the proportion of coriander seeds, cumin seeds, elaichi, and dalchini (garam masala ingredients) is more in kaala masala and that generally, dried coconut (khobra) & sesame seeds are not used. Also, the spices are toasted to a more darker colour to make Kaala masala. Hence, goda masala is slightly lighter in colour than kaala masala. Again, this may vary family to family. My mom's recipe of Goda masala skips the dried coconut only because, coconut starts giving out an oily smell if kept for too long.
I have modified my post accordingly and I hope this will clear some of the confusion created by my post.
Last week I missed the 'L of Indian Vegetables' event. I had a couple of recipes on my mind, but somehow did not manage to get my grocery done in time...blame it all on my laziness!:) But this week I am back!
'M of Indian Vegetables' brought to my mind a variety of recipes ranging from brunch items to entrees to appetizers. I finalized on an appetizer dish made with a 'M' vegetable which is extremely versatile and popular in Indian as well as International Cuisine. Any guesses? It is the famous 'Matar'!!! Known as 'Peas' in English, it is the simple solution to add color and crunch to any recipe. I use 'Matar' in rice, curries, pasta, soups ...., in short, in anything & everything.
My entry for this week's event is 'Matar Kababs'. I found this recipe in my mom's diary of recipes. I don't know the original source of this recipe. My mom has been maintaining this diary since she got married.She has written recipes she found new at the time as well as the traditional & tried -out dishes. Staying away from home in a different country, this is certainly the most prized possession I have,which also comforts me with the feeling that my mom is always with me...
My recipe of Matar Kababs is very easy and quick to make. I have entertained with this appetizer and I can assure you that these kababs disappear from the platter in minutes! So be prepared...
Ingredients: Makes 8 small kababs (This is just a guideline--the quantities and size can be adjusted according to liking )
Matar (peas) about 1 cup(fresh or frozen)
Besan (Chickpea flour) 2 tbsp
Green chillies paste 1-2 depending on how hot they are
Garlic-Ginger paste about 1 tsp
Salt to taste
Kasmiri garam masala-- about 2 tsp --recipe follows
Method:
To make 2 tsp of Kashmiri Garam Masala you will need---
Equal quantities of :
Coriander seeds 1/4 tsp
Cumin seeds "
Cloves "
Black peppercorns "
Cinnamon stick about 1/4 inch stick
Nutmeg powder 1/4 tsp
Big Cardamom 1
Grind all these spices together to a powder. Excess can be stored and used in any curry.
To make the Kababs:
Put the matar in the food processor and coarsely mash them. If using frozen matar, thaw them and drain out excess water first.Make sure that you do not make a smooth paste. To this, add the garlic-ginger paste,green chilli paste, salt, besan and the kashmiri garam masala. Mix together, taste for seasoning and and adjust. This is how it will look...
Make small balls of the mixture, flatten them a little. The original recipe asks to deep fry these kababs, but I bake them in the oven. Preheat the oven to 350 degrees F. Brush a little oil on both sides of the kababs and bake them until golden brown in color. It takes about 20-25 mins. Make sure to flip them in between to finish cooking.
Before serving, insert toothpicks in each kabab to make it easier for the guests to enjoy them. Alternatively, you can also soak some toothpicks and make a skewer of these kababs and then bake them. Serve with ketchup or green chutney .
Another interesting way to serve these matar kababs is to make sandwiches/burgers. Replace the usual pattie with a matar kabab. Top it with sliced tomatoes, onions , lettuce leaves, mayo & mustard or green chutney. Enjoy as brunch, lunch or even a light dinner!
