My Vegetable Makhani – (beans, carrots and cauliflower simmered in cashew milk ,tomatoes and a blend of spices) was rather bland. And I was going to be serving it to 40 people at a formal dinner. I tried adding extra coriander, coconut and cumin, but to no avail, something was still missing.
So, I added a touch of Goda Masala and lo-behold the dish magically transformed into a tasty dish with oodles of flavor. I finally ran out of my little stock of Goda Masala, so I made my own following Sujatha’s recipe..
Recipe ~
2 1/2 C Coriander seeds
1 C Cumin
1 C dry red chillies
1/2 C shredded coconut
1/4 C Sesame
2 -3 Bay leaves
1 t Black Pepper
1 t Black Cardamom
1 t Cinnamom sticks
1 t Black cumin
1 t Hing
I t Poppy seeds ( brown)
1 t Fenugreek seeds
1 t Mustard seeds ( black)
1 t Cloves
Dry roast all the spices separately for 1 – 3 minutes
Blend them together and let cool
Crush them in a coffee grinder
I plan on using this Goda Masala in the chicken dish and the rice dish that I will be making for the dinner at the Creperie on the 12th of September.
My next post will be about – Sujatha’s kitchen & her delicious Masale Bhaat ( rice dish) and Aamti ( daal).
Cooking with Ish 