All About Maharastrian Masala – Kala masala, Goda masala, bottle masala, Malvani masala, Kanda-Lasoon masala, Ghati masala etc.

Maharashtra is a land of masala or you can say the creator of masala. The Maharashtra region has quite a few varieties of masala which distinguish Maharashtrian food from other aromas and flavors of India. Stronger and spicier flavors are significant aspects of Maharashtra.

There are many masala few can be name like Kala masala, Goda masala, bottle masala, Malvani masala, Kanda-Lasoon masala, Ghati masala etc.

This special masala makes it easy to prepare Maharashtrian items like Varan Bhaat, Amti, Usal Matki, Bharleli Vanggi or Bhendi, and masala that.

Kala Masala and Goda Masala, and how they are different.

Kala masala  is a very old masala say about 200 years back according to the study or maybe much more than that,

Ingredients: Cloves,  Cinnamon, Stone flour, cumin seeds, White Sesame seeds, Dry Coconut, Coriander seeds, Dry red chili (Guntur / Lavangi Mirarchi), and dehydrated onion.

Each item is been roasted on a pan at different temperatures and timing, only onion is tempered in a sun-dried. Once all the whole masala is done with the heat process then the powder of the mixture is made. People say that the Maharashtrian Brahmin doesn’t eat onion a new masala was invented which is known as Goda Masala, Goda means sweet not by taste but by the aroma. Thou there is the only difference of onion but when you cook it has different tastes, not similar to Kala masala.

Kala Masala

Goda Masala

What is Bottle Masala?

The bottle masala is born of many spices, all sun-dried, roasted, pounded, and bottled together. How many spices? The estimate varies depending on who you ask; it goes anywhere from 25 to 30 to 60 ingredients

In the 16^th & 17^th, specifically western India. The British were trying to grab the whole of India, and pockets of Portuguese influence in the northern parts of the Konkan belt, such as Bassein (also known as “Vasai” in a Palghar district, Maharashtra) yet to get strong. Many of the inhabitants of these pockets were converted to Christianity by the Portuguese, all the while holding close their Konkani culture.

Wonderful syncretic culture – one that held on to its original Konkani customs and rituals, But perhaps the most well-known and simultaneously the most intriguing item that came from the kitchens, is the bottle masala, which appears almost untouched by long years of colonialism. Later, when from Portuguese to Europe and from Europe to the entire world. To make the bottle masala you have to add 52 types of different ingredients but now due to the unavailability of ingredients or lots of ingredients from the markets, the numbers came down to 30 to 36 items to make the bottle masala.

Currently available Ingredients in Market

Dried Kashmiri Red Chilies ,Dried Byadagi Chilies, Wheat Grain (Gehu Dana), Turmeric (Haldi), Black Stone Flower  (Dagad Phool), Mugwort (Maipatri), Cumin Seeds (Jeera), Fenugreek Seeds (Methi), Coriander Seeds (Dhaniya), Mustard Seeds (Rai), White Poppy Seeds (Khuskhus), Black Peppercorns (Kali Miri), White Peppercorns (Safed Miri), Cloves (Lavang), Dry Ginger (Soonth), White Sesame Seeds (Safed Til), Caraway Seeds (Shahi/kala Jeera), Green Cardamoms, Outside Pod Removed (Choti Elaichi), Black Cardamoms, Outside Pod Removed (Badi Elaichi), Cinnamon Stick (Dalchini), Cassia Stick(AKA as Chinese cinnamon), Ajwain Seeds, Nigella Seeds, Asofoetida (Hing), Dried Bay Leaves (Tej Pata), Nutmeg (Jaifal), Sichuan Peppercorns (Tirphal), Star Anise (Badiya), Cobra Saffron Seeds (Nagkesar), Fennel Seeds (Saunf), Mace (Javitri), Dried Chickpeas (Chana Dal), Allspice (Kebab Chini), Dried Green Mango Powder (Amchoor), Kashmiri Saffron (Kesar), Cubeb Peppers (Kebab Chini – Which Confusingly Is Also The Name For Allspice), Dried Rose Petals (Gulab), Dried Limes (Loomi), Dried Pomegranate Seeds (Anardana), Smoked Salt.

Every item have different measurement and few are sun-dried and few are roasted on proper temperature and timing. Later it is made into powder and preserve in the bottle

Storage

1. The bottle masala can last for more than 5 years if sealed well and kept in a cool dry place.
2. If the spices are not dried properly the spice blend can mold quickly due to moisture.