Goda Masala My Way Recipes

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GODA MASALA



Goda Masala image

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

5 green cardamom pods
1 cinnamon stick (1/2 inch)
5 cloves
2 bay leaves, dried
1 -2 teaspoon sunflower oil
2 teaspoons sesame seeds
2 teaspoons coriander seeds
4 teaspoons desiccated unsweetened coconut (or use fresh coconut, grated finely)
10 black peppercorns
5 cassia buds (optional)
2 tablespoons white poppy seeds

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.

GODA MASALA MY WAY



Goda Masala My Way image

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

¾ cup shredded coconut
¼ cup white sesame seeds
2 teaspoons olive oil, divided
2 large bay leaves
5 each dried red chile peppers
1 tablespoon cumin seeds
¾ cup coriander seeds
1 (2 inch) cinnamon stick, broken into pieces
1 teaspoon whole cloves
½ teaspoon whole black peppercorns
1 teaspoon ground turmeric

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

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