…ashtrian cuisine. Maharashtrian cooking is incomplete without it. In fact, Goda Masala and Kala Masala is the star & reigns supreme in the traditional Maharashtrian kitchen. It is the base for most Maharashtrian curries, vegetables and dals (aamti in Marathi). Every Maharashtrian is proud of their very own Goda Masala. Traditionally, this spice blend is made using a large mortar & pestle known as ‘Khalbatta. ‘The spices are pounded manuall…
…s with the above mentioned wet ingredients and grind to a thick and coarse masala (spice) paste with enough water. Rinse the masala grinder jar with some water & reserve it to prepare the curry/sauce/gravy. For Tempering: ¼ tsp. Turmeric pwd. A sprig – Kadi Patta (Curry Leaves) ¼ tsp. Hing (Asafoetida) 1 tsp. Vegetable Oil For Garnishing: 2 tbsps. Peanuts (roasted & peeled) 2 tbsps. freshly chopped Coriander Procedure for the final prepara…
…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….
…the crabs & stir well with a spatula till it is coated well with the masala. Add the reserved masala water & let it steam for 2 mins. with the lid closed. Add sufficient water as per desired consistency of curry/ gravy. Now add the tamarind pulp. Combine well. Let it come to a boil & cook for about 10 mins on med. Simmer for another 15 mins or till the desired thick consistency of curry/gravy/masala without the lid. Taste the gravy…
…of the dosa. Gently loosen the dosa with a spatula. Put about 2 tbsps. of masala or depending on the size of the dosa in the centre of the dosa. Bring the edges of the dosa together to form a cylinder or a triangle. Lift the masala dosa gently with a spatula & transfer to a serving plate. Serve immediately with sambar & chutney. Tips & Variations : Dosas turn out better on a well seasoned metal dosa tawa. A spatula with sharp edges…
…sed to cook various Kolhapuri dishes. It can be stored for about 6 months. Goda Masala/Kala Masala is another spice powder which is used extensively in Maharashtrian cuisine. This is a combination of whole spices which is again roasted in oil & then powdered & used in cooking. These two spice mixes give Kolhapuri food its signature red hot color without making it too pungent. To reduce the fiery gun powder & retain & maintain the t…
…we love the most is the inclusion of the famous and popular Maharashtrian Goda Masala in the preparation which makes it so aromatic and delicious. The flavors blend beautifully with the gorgeous fresh beans and the gravy is refreshingly luscious. It pairs well with all breads, rotis and rice. Fresh Rajma Beans are available in winter. They are still available in the markets. Give this one a try and you may want to make the most of it while it is…
…; saute one chopped onion till lightly brown. Add turmeric pwd. & the masala paste & saute well. To this add sugar & all the above mentioned spice & masala powders . Stir well to combine. Add 2 cups of water or as per desired consistency of the gravy. The gravy should be sufficiently thick. Cook the gravy for about 5 mins. on simmer. Adjust salt to taste. When the gravy is sufficiently thick as desired then gently slide in the…
…of clams (teesreo) is one of our favorites… We love this fresh green masala teesreo sukhe. In case you like it with red masala then simply replace the green chilies with red chillies! This dish is very delicious & you may opt for another helping. Enjoy this wonderful teesreo sukhe either plain or with fish curry rice or rice & dal. Relish it the way you like best… Bon Appetit! 🙂 Ingredients : · &n…
…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…