When going thru a new cookbook, I always go to the TOC to check if there is a section on condiments/ masalas etc. Most cookbooks on regional Indian cuisines do have such a section and usually provide a preview of the cuisine.
For various reasons I hadn't ever read the small section at the beginning of each Ruchira volume which presents simple masalas along with basic techniques used in cooking such has making a one-thread sugar syrup (ek taari paak). The main reason I skipped the part on masalas is that my Aai is the main supplier of home-made masalas.
Tucked away in this section was the recipe for a masala called kaccha masala. None of the ingredients are fried or roasted, hence the name (kaccha=raw). Even after it was made, I wasn't sure of this masala. Though the masala was quite aromatic on its own, it didn't have any special zing to it.
I first made a masale bhaat similar to this one but making sure to fry the masala before adding the vegetables and the rice.
I first made a masale bhaat similar to this one but making sure to fry the masala before adding the vegetables and the rice.
At the very first whiff one is transported into a wedding mandav (pandal), right in the midst of the bustling, anxious folks from the girls side, and the uber relaxed, glad-we-don't-have-to-work-as-hard folks from the boys side, the rustling silks, the glittering jewelry, the cumulative fragrance of mogra, zhendu (marigold), chandan (sandalwood), agarbattis (incense), and kaapoor (camphor), small kids randomly running around, conversations that begin with 'Did you hear...?', gossips exchanged or started, everyone except the bride and groom having a gala time.
Right there I knew that this masala would have to be rechristened to Lagna-cha Masala.
Use the masala in a rassa such as this or this or Ashwini's masale bhaat (mentioned above) or Manasi's version of Ashwini's masale bhaat!
Use the masala in a rassa such as this or this or Ashwini's masale bhaat (mentioned above) or Manasi's version of Ashwini's masale bhaat!
Here is a slightly modified version of this masala.
Kaccha Masala (Lagna-cha Masala)
½ cup coriander seeds (dhane)
¼ cup cumin seeds
1 tbsp kala jeera (shahjeera)
12-14 cloves
2 1-inch cinnamon sticks
Grind the ingredients in a spice grinder to a get coarse powder.
Store in an air-tight container.
15 comments:
this masala looks like a good one! I can smell the aroma right from the picture. Thanks for the info. on how to use it!
Hi...
Masala powder looks good. Love the combo of spices...
You said it!! The kaccha masala does make a killer masale bhaat that transports one to maharashtrian weddings. And don't look at me like that - my post is erhh, coming.
It truly is a very special masala, and I know that for a fact ;) And how nice to know that it has 5 simple ingredients.
Your description of the lagnachi gadbad is simply perfect!
Uma: hope you try making this masala.
Sukanya: Thanks! These simple everyday spices put together make a wonderful combination.
ET: Arrey baba, not looking at you 'that' way. Just happy to see you here.
Nupur: Though I used to shared your sentiments about weddings, I now miss those very things that used to put me off: tentative conversations, putting up w/ folks you don't care about etc.
Glad you liked the masala.
wow! i'm amazed at the no. of ways a garam masala can be made :)
i had planted mogra last year, came out well, but the aroma was very mild compared to the ones u reminded me about :)
The lagnaacha masale bhaat always scores high on casual potlucks too. You've described the hustle bustle of a wedding perfectly :-) Reminds me of my wedding day. Towards the end of an agonizingly long day of heavy attire, makeup, hair-do, torturous heels and upset stomach, I was very close to abandoning ship and running away with the new husband in tow :-)
Supriya
Well, looks like even I missed that part of Ruchira. Mainly because my mom supplies me Goda masala too. Your masala looks so good, that i can almost smell that aroma. It's been ages since I have actually attended any lagna or lagnachi gadbad/pangat/naav ghene-ukhane/ghas bharvane etc!!:-D
Thanks for visiting my blog. & thanks for your encouraging words.
Spices combo sounds very good, will make some TC!:)
I almost bought the kala jeera last weekend and refrained coz of the myriad spices sitting in the pantry, now I have a reason to buy it ya ya yippe yipee ya ya
I almost bought the kala jeera last weekend and refrained coz of the myriad spices sitting in the pantry, now I have a reason to buy it ya ya yippe yipee ya ya
Don't look at me either. I cant even say my post is coming with the surety that ET did :) But it will come I promise.
Btw thanks for the linky love.
Bookmarked to make and use.
Thanks for your comment on my pudina sandwich blog post....I can actually smell this masala sitting here!!:) I wish I had an english version on Ruchira....
I love this masala!! my mother-in-law always has a huge jar ready for me to steal ;) it lends a beautiful flavor to rassa and even khichadi.
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