Best 2 Goda Masala My Way Recipes
**Goda Masala: A Culinary Journey Through India's Coastal Delights**
Embark on a tantalizing culinary adventure with Goda Masala, a symphony of flavors that captures the essence of India's coastal regions. This aromatic spice blend, hailing from the Konkan belt, harmoniously combines the warmth of red chilies, the nuttiness of coriander seeds, the depth of cumin seeds, and the pungency of turmeric, fenugreek, and mustard seeds. As you delve into this article, you'll discover a treasure trove of delectable recipes that showcase the versatility of Goda Masala. From the classic Goan fish curry to the vibrant vegetable stir-fry, each dish is a testament to the culinary prowess of this remarkable spice blend. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of Goda Masala.
**Recipes Included:**
**1. Goan Fish Curry:** Dive into the depths of flavor with this traditional Goan fish curry, where succulent fish fillets are enveloped in a rich and aromatic broth infused with Goda Masala.
**2. Vegetable Stir-Fry:** Experience the vibrant symphony of colors and flavors as fresh vegetables dance in a wok, infused with the magic of Goda Masala.
**3. Chicken Biryani:** Embark on a culinary journey to the Mughal era with this majestic chicken biryani, where fragrant rice, tender chicken, and an array of spices, including Goda Masala, create a dish fit for royalty.
**4. Eggplant Curry:** Discover the delightful union of textures and flavors in this eggplant curry, where tender eggplant cubes mingle with a flavorful Goda Masala-spiked sauce.
**5. Dal Tadka:** Relish the comforting warmth of dal tadka, a lentil-based dish elevated with the addition of Goda Masala, tempered with aromatic spices and garnished with cilantro.
**6. Potato Curry:** Embark on a delightful culinary adventure with this simple yet flavorful potato curry, where humble potatoes are transformed into a delectable dish with the magic of Goda Masala.
GODA MASALA MY WAY
Goda masala is a coconut-based Indian spice mix that can be used in dishes for a twist from the usual. It's a bit labor intensive, but worth it. My version of this mix leaves out a few ingredients from the traditional mix because due to my aversion to certain flavors and inability to find some spices where I live. This mix gives a nice flavor to khichdi and other vegetable, rice, and dal dishes.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 72
Number Of Ingredients 11
Steps:
- Heat a cast iron skillet over medium-low heat. Toast the coconut, stirring constantly, until brown and fragrant, 6 to 8 minutes. Transfer to a bowl. Add sesame seeds to skillet and toast, stirring constantly, until browned, 2 to 3 minutes. Add to the coconut.
- Warm 1/2 teaspoon of olive oil in the same skillet; add bay leaves and toast, flipping halfway, until browned on both sides, 2 to 3 minutes. Remove and add to the bowl of coconut. Add another 1/2 teaspoon of olive oil; toast chiles until browned, about 3 minutes. Remove immediately and add to the bowl.
- Add 1/2 teaspoon of oil to the skillet and toast cumin seeds until fragrant, 1 to 2 minutes. Add to the bowl. Repeat with coriander seeds. Break cinnamon stick into pieces and toast in the last 1/2 teaspoon of oil until fragrant, about 2 minutes. Transfer to the bowl. Repeat with cloves and black peppercorns.
- Let toasted spices cool completely, at least 20 minutes. Transfer to a mortar and grind until fine. Add turmeric and stir to combine. Keep spice mix in an airtight container, in a dark cool cabinet, for up to 6 months.
Nutrition Facts : Calories 11.8 calories, Carbohydrate 1.3 g, Fat 0.8 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 0.3 g
GODA MASALA
This is a spice blend originating from Maharashtra in India. Goda' means 'sweet' and in this recipe the sweetness comes from the coconut in the mixture. It is not readily available in shops, so I make a fairly small quantity and store it in an airtight container for up to 4 months. This is an adaptation of Monisha Bharadwaj's recipe, and is an ingredient in Puneri Dal (Yellow Lentils Pune-style) which I am posting separately.
Provided by Daydream
Categories Curries
Time 20m
Yield 1/2 cup
Number Of Ingredients 11
Steps:
- Split open the cardamom pods and remove the seeds from the husks.
- Discard the husks.
- Heat the oil in a small skillet and saute the cinnamon, cloves, cardamom seeds and bay leaves until the cloves swell.
- Dry roast the remaining ingredients over a low heat until the coconut is slightly darker than a golden brown.
- Stir and watch carefully as the coconut can suddenly burn!
- Cool both mixtures, than place all the spices in a clean coffee grinder, and grind until fine.
- Store in an airtight container for up to 4 months.
Tips:
- To make the goda masala, use a variety of dried red chilies, including Kashmiri chilies, Byadgi chilies, and Guntur chilies. This will give the masala a complex and flavorful heat.
- Toast the chilies in a pan until they are fragrant and slightly charred. This will help to release their oils and flavors.
- Use a variety of spices in the goda masala, including coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. This will give the masala a well-rounded flavor.
- Roast the spices in a pan until they are fragrant and slightly toasted. This will help to release their oils and flavors.
- Grind the chilies and spices into a fine powder using a spice grinder or blender. This will help to ensure that the flavors are evenly distributed throughout the masala.
- Store the goda masala in an airtight container in a cool, dry place. This will help to preserve its flavor and freshness.
Conclusion:
Goda masala is a versatile spice blend that can be used to add flavor to a variety of dishes. It is commonly used in Maharashtrian cuisine, but it can also be used in other Indian cuisines. Goda masala is a great way to add a spicy and flavorful kick to your favorite dishes.
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