…ur neighbours will feel something special is happening in your home! I use Goda Masala/Kala Masala very often. In Pune, we get very good quality and fresh Goda and Kala Masala which is easily available. Various Maharashtrian homemade masalas/spice blends prepared by my neighbours during the hot summer months especially the Goda and Kala Masalas, brings back those sweet childhood memories while I write this post. I remember distinctly two of my nei…
…The unique taste of this popular rice dish is due to the Goda Masala. The Goda Masala is a special blend of spices. The mix includes coconut & a very important spice i.e. Dagad Phool (Black Stone Flower) which is the key ingredient which imparts an exceptional flavor to the masale bhaath. Each Maharashtrian household takes pride in preparing their own Goda Masala. This masala is also easily available in the supermarkets in Maharashtra….
…et. You may use tamarind paste or kokum/amsol/sola if you so prefer or a combination of tomatoes & tamarind paste. Jaggery enhances the taste of the amti but it is optional…depending on one’s preference. Always use fresh farsan mixture or make your own. I prefer Goda Masala as I have realized that it has a perfect balance of spices & coconut & you do not have to add anything else. In Pune, we get very good & fresh homemade Goda Mas…
…ch fresh & dry coconut 1 tbsp. Garam Masala pwd. 1 tbsp. Maharashtrian Goda Masala 1 ½ tbsp. Salt or to taste Garnishing : Handful Fresh Coriander Leaves (chopped) Procedure: First wash the chicken pieces & then boil it with a teaspoon of oil & some salt in a sufficiently deep & wide vessel. The chicken should be cooked but firm. Do not over boil. Strain the chicken stock & separate the boiled chicken pieces. The chicken stock…
…er (peeled & chopped) A pinch Asafoetida (Hing) 2 tbsps. Maharashtrian Goda Masala/Kala Masala 2 tbsps. fresh Tamarind paste/orLime sized Tamarind soaked & pulped) A small piece of Jaggery (Gur) (optional) 2 sprigs fresh Curry Leaves ½ tsp. Mustard Seeds (optional) Salt to taste 4 tbsps. Vegetable Oil 1 ½ cups Water A handful fresh Coriander Leaves (roughly chopped) Procedure : Wash brinjals & make slits along the length taking care th…
…Reduce heat & cook for another 8 mins. on simmer. Add the garam masala/goda masala to the ragda. The gravy will start to thicken. Adjust the salt, add a pinch of sugar & stir once again. Take off the heat & garnish with coriander leaves. Keep aside to use later for Dahi Ragda Puri. Ingredients for Dahi Ragda Puri : Prepare a tray with bowls containing the following : The above prepared Ragda (white peas & potato thick gravy) 1 Pack…
…red Ragda (white peas gravy) 2-3 med. Onions (peeled & finely chopped) Goda Masala to taste (optional) Salt to taste 1 bowl Green Chutney (Chutneys for Chaat) 1 bowl Meethi Chutney(Chutneys for Chaat) 1 bowl fine thin Nylon Sev 1 bowl fresh Coriander Leaves (chopped) Here’s how you proceed… In a soup plate or a deep broad bowl, arrange two potato patties, spoon hot ragda over them so as to cover the entire bowl. Then using a spoon,swirl enough…
…oasted Cumin pwd. (Jeera pwd.) ½ tsp. Red Chilli pwd. or to taste 2 tbsps. Goda Masala A pinch Sugar A small piece crumbled Jaggery (Gur) or to taste 4 tbsps. Vegetable Oil Salt to taste Garnishing : 2 tbsps. chopped fresh Coriander leaves Procedure : Parboil the drumsticks with a little salt & a pinch of turmeric pwd. until they are tender & soft. They should be able to retain its shape. Reserve the stock for later use. Heat oil in a kadh…
…paste ¼ tsp. roasted Cumin pwd. 2 tbsps. Coriander pwd. ½ tsp. Sauf 1 tsp. Goda Masala (optional) or Garam Masala pwd. 4 tbsps. Vegetable Oil + 6 tbsps. for frying A pinch of Sugar Salt to taste 2 tbsps. fresh Coriander (chopped) Procedure : Chop the ends & scrape the rough outer skin of the karela. Slit each karela lengthwise & discard the seeds & the pith. Rub it with a little salt from inside & outside & keep aside for an ho…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….