6 replies to this topic

[Dax]

can anyone suggest how the goda masala for the maharahstrian vangi bhath is made? there are various versions available in stores around pune, nasik etc. but none as good as a home ground one.

[Suresh Hinduja]

Goda masala is quite unique partly due to the use of Dagad phool and Nagkesar. I do have a recipe but you may have some difficulty in procuring these ingredients. Milega?

[Dax]

Yep, will try and get it. Any suggestions? Would love to have the recipe.

Suresh Hinduja, on 28 July 2010 - 02:41 PM, said:

Goda masala is quite unique partly due to the use of Dagad phool and Nagkesar. I do have a recipe but you may have some difficulty in procuring these ingredients. Milega?

[Dax]

Found Dagad Phool

Dax, on 28 July 2010 - 04:50 PM, said:

Yep, will try and get it. Any suggestions? Would love to have the recipe.

Suresh Hinduja, on 28 July 2010 - 02:41 PM, said:

Goda masala is quite unique partly due to the use of Dagad phool and Nagkesar. I do have a recipe but you may have some difficulty in procuring these ingredients. Milega?

[Dax]

Nagkesar looks like dalchini, [ lavang ]got some.

Dax, on 28 July 2010 - 05:02 PM, said:

Found Dagad Phool

Dax, on 28 July 2010 - 04:50 PM, said:

Yep, will try and get it. Any suggestions? Would love to have the recipe.

Suresh Hinduja, on 28 July 2010 - 02:41 PM, said:

Goda masala is quite unique partly due to the use of Dagad phool and Nagkesar. I do have a recipe but you may have some difficulty in procuring these ingredients. Milega?

[lady_on_recipe_hunt]

Dax, on 27 July 2010 - 07:12 PM, said:

can anyone suggest how the goda masala for the maharahstrian vangi bhath is made? there are various versions available in stores around pune, nasik etc. but none as good as a home ground one.

Dax , I have never made Maharastrian Vangi Bhat but few times made "Masala Bhat" , "Tondli Bhat" and I have used quick home ground spice blend to match Goda Masala. Also while making typical Maharastrian style subjis I quickly grind few spices and bring Spice mixture close to Goda Masala.

For making 3 cups rice I would make Goda Masala as follows.

• 1 tbspoon Sesame
• 2 tbspoon dry coconut ( or fresh coconut can be roasted till golden brown)
• 1 tspoon poppy seeds

• 1 tspoon Corriander seeds
• 1 tspoon Cumin
• 1 inch piece cinnamon
• 1 Bay leaf - 3 inch long
• 3-4 cloves
• 1 cardamom
• 3-4 pieces of Dagadful
• 4-5 Nagkesar pieces
• 1/2 tspoon whole black pepper

Roast first three ingredients on low flame until they get golden brown shade...keep them aside. Later place remaining ingredients in pan and roast on low heat until get aromatic. Make fine powder of all ingredients.

For Maharashtrian style rice I make minimal use of ginger garlic , use green chilies and avoid red chili powder...make generous use of curry leaves and use fresh grated coconut,cilantro for garnish.

Few days back one retired doctor from Andhra told me that Nagkesar is vital ingredients of Andhra Vangi bhat. I tried to look few recipes on internet but could not find Nagkesar as ingredient..She is going to get original recipe .

[Dax]

Thanks, You're truly a treasure trove of recipes.am going to try this method and will post the outcome.
Dax

lady_on_recipe_hunt, on 28 July 2010 - 08:15 PM, said:

Dax, on 27 July 2010 - 07:12 PM, said:

can anyone suggest how the goda masala for the maharahstrian vangi bhath is made? there are various versions available in stores around pune, nasik etc. but none as good as a home ground one.

Dax , I have never made Maharastrian Vangi Bhat but few times made "Masala Bhat" , "Tondli Bhat" and I have used quick home ground spice blend to match Goda Masala. Also while making typical Maharastrian style subjis I quickly grind few spices and bring Spice mixture close to Goda Masala.

For making 3 cups rice I would make Goda Masala as follows.

• 1 tbspoon Sesame
• 2 tbspoon dry coconut ( or fresh coconut can be roasted till golden brown)
• 1 tspoon poppy seeds

• 1 tspoon Corriander seeds
• 1 tspoon Cumin
• 1 inch piece cinnamon
• 1 Bay leaf - 3 inch long
• 3-4 cloves
• 1 cardamom
• 3-4 pieces of Dagadful
• 4-5 Nagkesar pieces
• 1/2 tspoon whole black pepper

Roast first three ingredients on low flame until they get golden brown shade...keep them aside. Later place remaining ingredients in pan and roast on low heat until get aromatic. Make fine powder of all ingredients.

For Maharashtrian style rice I make minimal use of ginger garlic , use green chilies and avoid red chili powder...make generous use of curry leaves and use fresh grated coconut,cilantro for garnish.

Few days back one retired doctor from Andhra told me that Nagkesar is vital ingredients of Andhra Vangi bhat. I tried to look few recipes on internet but could not find Nagkesar as ingredient..She is going to get original recipe .