Goda Masala

Goda Masala is distinctive, very aromatic mixture of spices which is basically a Maharashtrian Indian spice powder with a pack of punch. Goda masala from the Maharashrian cuisine has a unique flavor and complex that cannot be replaced with any other combination of spices.

A spoon of Goda masala added to any dish, adds extra delicacy to the whole dish. Goda masala is also known as Kala masala or black masala as the spice mixture appears blackish in color. This particular black masala is very typical and used in most of the recipes that originate from the state of Maharashtra. Goda masala is prepared with an array of aromatic masalas, roasted chili powder, asafetida (hing), coriander, cumin, sesame seeds, poppy seeds and turmeric perfectly blended together and grounded.

Spices are the core elements of Indian cooking and are the perfect blending of spices that gives Indian food its subtle magical flavors, aromas and texture in making the dish exceptionally delectable and exotic. One such expertly blended spice mix is the Goda or Kala Masala from Maharashtra, India’s mid-western coastal state. It is this classic “black” spice mix that gives Marathi food a “magical” flavor. This dark brown, spicy- sweet masala is the base of most of Maharashtrian vegetarian and non-vegetarian recipes, just like the popular Indian Garam Masala. What makes the Kala or Goda masala unique is the use of rustic ingredients and the method of individually roasting and grinding an array of spices that are mixed in to make a dark aromatic blend.

Every family from Maharashtra has their own variation of this incredible recipe that runs down generation wise within the family to keep its authenticity intact. Next time you plan making a delicious vegetable dish or a luscious meat or bbq, do use this Goda masala with authentic flavors and rub it on the meat before grilling or roasting them which would make your palate water and crave for more. The Goda masala or kala masala is the key ingredient in everyday Maharashtrian food especially the amti which is a very basic lentil stew cooked everyday that is delicately spicy and gets its characteristic sweet and sour flavor from jaggery and tamarind.

Traditionally few section of the Marathi community use the ingredients like coriander seeds, cumin seeds, white sesame seeds, cloves, beg cardamom, cinnamon sticks, black peppercorns, dagadphool (lichen) and bay leaf in making the Goda masala whereas few do not use the sesame seeds and coconut as addition of coconut would make the masala spoil soon and would not last for longer time. The authentic Goda masala is a special spice mixture has over 15 Indian spices in it including some unique spices like dagad phool, naag keshar, badal phool etc. Adding even a pinch of this spice mixture gives the dals and curries an extraordinary taste.

To make goda masala, roast all the spices using oil in medium heat till they become darker in color and then ground to a smooth powder. When the spices are roasted enough for them to be dark brown in color when ground, it is called ‘Kaala Masala’. It is said the roasting of all spices beyond the point brings out a smoky sweetness that is unique to this spice blend.

This goda masala is the key ingredient in some of the Maharashtrian regional recipes that include dishes such as Bharali Vangi Stuffed Brinjals, Maharashtrian aamati, Maharashtrian bharli vaangi and Matki chi usal (moth bean curry) etc.

Do try this special authentic Goda masala which would make your curries exceptionally delectable. Click on the below link for detailed below:

http://www.vahrehvah.com/Goda+masala:1183

To view other version of making of this traditional and aromatic Maharashtrian spice, Goda masala; just click and enjoy the recipe:

http://www.vahrehvah.com/GODA+MASALA:7783

The main distinct ingredients in goda masala are sesame seeds and coconut flakes. Goda masala is used alone or with other seasonings. Goda masala is pungent, but not “hot” in the same way as a chili pepper. It is the base for most Maharashtrian curries and dals (called aamti in Marathi).

The special blend of spice called goda masala is used in small quantity at the end of cooking or fried in the beginning of cooking which adds a subtle flavor to the cooked dish. Goda masala is usually added to curries, vegetable dishes, soups, or stews. It is also added to season fish curry, chicken masala and in the marinade for mutton.

Enjoy Cooking!

Kerala Garam masala

Kerala garam masala is one of the amazing aromatic spice mix powders that are prepared homemade with a mix of wonderful fragrant freshly roasted and ground cardamom, cinnamon, cloves, mace, fennel seeds, nutmeg, pepper and star anise.

Garam masala is an easy to make spice blend which is used in most Indian dishes. It’s a combination of different spices and the recipe differs from region to region or from one family to another. Garam masala is best when made fresh just before you begin cooking. It can also be stored for several months in air-tight container in a cool, dark place.

Kerala, a very gorgeous state in India and also popularly known as God’s own country is very famous for the exotic spices grown in the region. Once part of the legendary Silk Route, Kerala has historically generated international interest and trade links due to the abundance of these condiments. Spices generally grow in this region are cardamom, cinnamon, clove, ginger, vanilla, nutmeg, black pepper and ginger. Apart from this you would also find leafy oregano, rosemary, curry leaves, thyme, basil (tulsi), mint, bay leaf, coriander and sage. The Malabar Coast is the reservoir of most of these choices of spices and condiments.

Usually in Kerala, the home made garam masala consists of fennel, cardamom, clove and cinnamon that are used for the regular curries while sometimes spices like black pepper, mace, nutmeg are added specially to prepare the exotic biryanis, chicken curry or egg roast which makes the dish totally unique with its flavours. There are many regional variations for Biryanis and some of the well-known are Hyderabad Biryani, Awadhi Biryani, Sindhi Biryani, Malabari Biryani and so on. Every dish has its own unique taste and flavours adding different variety of spices.

The addition of fennel seeds in the Kerala style of making Garam Masala makes the dish aromatic and unique. The essence of flavour lends that authentic taste and awakens your senses and makes you float in the clouds of spice heaven which is truly mystic. Spices are aromatic substances of vegetable origin that are used to flavour foods. Every spice has its unique flavour and taste and blends amazing well when mixed together.

Cardamom is popularly known as the queen of spices and can do wonders to the taste of any cuisine with its intrinsic flavouring ability. This spice emanates a strong aromatic flavour with a somewhat pungent flavour and can be used to flavour savoury and sweet dishes. Cardamom is endemic to the Western Ghats of Kerala and hence India was the only country who had the monopoly of cardamom and now spread to other countries too. Cardamom is also famous for its medicinal values and it is commonly used in cooking, beverages, perfumery, medicine, breath freshener and helps in digestive process.

Cinnamon was renowned from the ancient past and has been cited in the age-old Egyptian and Chinese scriptures. The Egyptians used cinnamon for the process of mummification of the Pharaohs. There are also Biblical allusions of cinnamon. Cinnamon was considered more precious than gold and was related to ancient sacrifices and rituals. In fact the southern regions of India especially Kerala lured the Europeans including the Portuguese, Dutch and the British in India to carry out the profitable trade of cinnamon. They controlled the plantations of cinnamon in the 1500 and earned huge revenues from them.

Cinnamon has an aromatic flavour due the presence of 0.5 to 1% of aromatic oil. The bark has a sweet and hot flavour and a delicate aroma. Hence it is also referred as the sweet wood. However it is milder in flavour and lighter in colour than the other spices. Cinnamon is used in especially in spicy cuisines of Kerala and other delicacies either in powdered forms or in small fragments. It is also used in all kinds of preparations from confection, curry, rice dishes, desserts, chocolates, ice-creams, bakery products and so on. Cinnamon has anti-oxidant property and is also used as a preservative. It has significant medicinal uses and helps in digestive ailments besides being an anti-viral, antiseptic, and antifungal and a great blood purifier.

Cloves are one of the essential aromatic spices of Kerala. It has a hot and pungent flavour and used for flavouring various meat and bakery products. The cloves also have a sweet-hot mixed flavours and the aroma adds great taste to the food. Cloves form an essential ingredient of Keralite dishes. It is mainly used in culinary and medicinal purposes. Cloves have anti-microbial and anaesthetic properties in them. The eugenol oil in the cloves is used a local anesthetic for toothaches. Besides cloves are helpful in the treatment of diseases like asthma and bronchitis, sprains, muscle aches, rheumatism and arthritis.

Nutmeg is a wonder spice for many lip smacking Mughlai dishes and the aromatic delight that are. Nutmeg (Jathikai) or the Myristica fragrans is the secret behind the delectable fare. It can be traced back to the first century era before the birth of Jesus Christ. This fragrant spice belongs to the family tree of the Moluccas and Portuguese traders, who flocked to the coasts of Kerala in lure of the silk route, popularized this spice to India. It highlights the flavours of any delicacy. There are many Arabian mutton and lamb delights that have nutmeg as a seasoning ingredient. Spices are famed for their medical benefits. Nutmeg is no exception. It is a cure for lungs, stomach, liver and a host of other ailments. Nutmeg also lends its fragrance to perfumes and a host of other items.

The word pepper is derived from the Sanskrit word- pippalii. It has a hot flavours and a distinct aroma that makes the preparation very delectable. Kerala has been renowned since elapsed times for its illustrious spices. All foreign traders and travelers from European countries were lured by the fresh aromas of Kerala Spices. Especially the Malabar Coast was the sole centre of spice trade. Cardamom is the Queen of Spices while the King of Spices is the pepper. Pepper is a dark colored berry like fruit which is crushed or made into powder while using. Kerala produces bigger-sized, best flavoured and aromatic pepper in India and also in the world. Interestingly the “Malabar Coast” literally means “Pepper Coast.” The finest quality Kerala’s pepper is grown along the low and high ranges of Kerala. Pepper is used as a stimulant and is used a carminative to treat digestive and gastric ailments. Pepper is used for preparing the very popular dish namely, millagu rasam (pepper water).

Star anise is the dried, star shaped fruit and is one of the signature flavours of Chinese savoury cooking. The five-spice powder mix common in China contains star anise. It is used to flavour vegetables, meat, and to marinate meat. It is used as a condiment for flavouring curries, confectionaries, spirits, and for pickling. It is also used in perfumery. The essential oil of star anise is used to flavour soft drinks, bakery products and liquors. The fruit is anti-bacterial, carminative, diuretic and stomachic. It is considered useful in flatulence and spasmodic. Star anise is one of the spices in five-spice powder. It is an ingredient of the mixture known as “Chinese Five Spices”.

Fennel Seeds are commonly used in Kerala for its highly aromatic flavours. It is considered a very flavourful herb and used for culinary and medicinal purposes. Fennel is prominently featured in Mediterranean cuisine especially used in salads, pastas, vegetable dishes and risotto. Many cultures in India, Pakistan, Afghanistan, Iran and Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breathe freshener.

To prepare this Kerala style fresh aromatic Garam Masala, firstly lightly dry roast all the ingredients over slow flame separately and cool it. Grind the spices mixed together until it becomes a fine powder. Store in air-tight container.

Tip – Dry roasting brings out a different aroma and flavour and also increases the shelf life of the spice mix.

Finally to sum it up, Kerala’s climatic conditions is conducive for the growth of most of these wonderful and aromatic spices. It has carved a niche for itself in the world of ecological tourism. Next time you visit Kerala, do not forget to pick up the best export quality of spices and do try this for flavouring your exotic and exceptional delicacies. Click on the link for viewing the making of Kerala garam masala.

http://www.vahrehvah.com/Kerala+Garamasala+:7717

Pulao Masala is a special spice blend used all over India and the rest of the Indian subcontinent as a flavorant while preparing pulao (a flavored rice based dish). This special blend of spice is used in very small quantity at the end of cooking or is fried in the beginning of cooking which adds a wonderful, aromatic and subtle flavor to the cooked rice.

Pulao Masala is mainly added to those flavored rice like the vegetable pulao, egg pulao, chicken pulao etc. Pulao masala is made with a fusion of few spices which includes Star anise (badyani), bay leaf, cardamom, cinnamon, cloves and pepper corns. Pulao masala helps in recreating the mixed flavors of all the whole spices used in a pulao without roasting and grinding them individually.

Now days there are several commercial manufacturers who prepare and sell readymade Pulao masala which can be bought at any super market. But these types of readymade spice powders do not retain their flavor for long as whole spices always are much fresh better and retains their flavors for longer times. It is always best to use freshly roasted spices as their flavors are fresh and enhances the taste of the dish to a great extent.

Authentic Indian cuisine is well known for its sophisticated use of spices and herbs. The spices used in making the Pulao masala are highly aromatic, naturally fresh and when added to various dishes gives out it aroma in making the dish taste wonderful. Indian cooking is popular for various spice mix powders like the garam masala, dhania-jeera powder, five spice powders, groundnut dry chutney powder, curry leaf powder, gun powder – milagai podi, rasam powder etc.

In Persian, star anise is called badian, hence its French name badiane. In northern India it is called badian khatai. It is said that its origin is a place called Khata in China. In Malay it is called “Bunga Lawang”. It is widey used in Malay cooking. Star anise enhances the flavor of meat. It is used as a spice in preparation of Biryani, pulao all over the Indian subcontinent. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Malay and Indonesian cuisine. Star anise lends its strong flavors to Chinese, Indian and Vietnamese cooking. Star anise is the dried, star-shaped fruit of an oriental evergreen tree. It has a strong, sweet, aniseed-like aroma and flavor. They’re often used in Asian soups and marinades, and are available whole and as a powder from supermarkets and Asian grocery stores.

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. In Indian Cuisine, it is often used in savory dishes of chicken and lamb. Cardamom is commonly known as Elaichi in Hindi.

Green cardamom is extensively used in Indian cooking. It is often used in traditional Indian sweets and in tea, or chai. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking. One of the most expensive spices by weight little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. Black cardamom or “Badi Elaichi” is sometimes used in garam masala for curries.

Lavang (Cloves) they are aromatic dried flower buds. They can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. In the north Indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. In the south Indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavor of the rice. It is also used in most Indian meat preparations.

While preparing any variety of pulao (chicken, vegetable etc), use whole or crushed spices like star anise, bay leaf, cardamom, cinnamon, cloves and peppercorns in equal quantities and tie in small muslin bag and mix this into the rice water for extracting the flavors.

Pulao masala is usually either added to rice preparations like peas pulao, biryani or mixed vegetable pulao. When the onions turn translucent, add the mixed vegetables, pulao masala powder. Stir and add Salt as required. The pulao masala can also be added to curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving.

To get the right mixture and detailed recipe click on the below link:

http://www.vahrehvah.com/pulao+masala:1164

Since the masala powder is added only in small quantities, it does not have substantial health benefits. However the use of cloves, cinnamon and peppercorns are known to improve digestive complaints and immune functions.

Types Of Masala Pastes

Masala pastes are a boon to keep in stock in your refrigerator. They come in handy when you a in a real rush but need to cook and flavour food well The following points should be kept in mil to make masala pastes last longer:
Never touch them with wet spoons or soiled fingers while removing them Always use a dry spoon.
If you are a regular user, keep fixed jars to refill as you finish
Keep the same jar for the same paste each time, so flavours don’t mix
Make enough to last about 3-4 weeks on an average.
Best quality pastes are got from grinding on a grinding stone – use a small wet electrical grinder, if you don’t have stone.
Where water is allowed, use as little as possible, and use boiled cooled water
The texture of these pastes should be like that of soft cold cream. Not too dry and not too
runny.
Choose tight fitting nonmetal lids for jars, to avoid rust spoiling the contents.
Since most of these pastes will have some amount of extra salt, use salt sparingly in any
dish, and add more only after tasting the dish