It is a spice blend used mostly in Maharashtra and neighboring states in India. h. Many different kind of Goda Masala is found depending on the ingredients used, regional preference and the personal taste. Some common ingredients are cardamom, cinnamon, cloves, bayleaf, white sesame seeds, coriander seeds, coconut flakes, cassia buds, dagad phool(lichen) and white and black peppercorns. To make goda masala, the spices are roasted using oil. All spices are roasted till they become darker in colour and then ground to a powder. When the spices are roasted enough for them to be dark brown (almost black) in colour when ground, it is called 'Kaala Masala'.
Kaala' means black in Marathi, and hence the name. The difference between 'Kaala Masala' and 'Goda Masala' is due to the proportions of certain spices and the degree to which they are toasted. 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.
How to select
While commercial goda masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. While buying packaged goda masala, check the expiry date and feel for lumpiness( sign of moisture inside the packet.
· The special blend of spice called goda masala is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, goda masala must be added in small quantities, or else it will overpower the dis
· Goda masala is usually added to a curries, vegetable dishes, soups, or stews .
· Goda masala can be added to season fish curry, chicken masala and in the marinade for mutton.
· Using this spice blend usually also call for the use of a souring agent, usually kokum, and sugar or gur for sweetening.
· This masala is the key ingredient in some of the regional recipes, such as masale bhat or vaangi bhaat, the unbelievably delicious way with pumpkin - baakar bhaaji, as also stuffed eggplant.
How to store
While commercial goda masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Store masala in an airtight container in a cool dark place.
· Since the masala powder is added only in small quantities, it does not have substantial health benefits. However the use of cloves, and peppercorns are known to improve digestive complaints and immune functions.