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Recipes with stone flower

4 recipes that use stone flower, with photos, step-by-step instructions and cook times. The quickest, Goda masala, takes 30 minutes. It is most often cooked with black peppercorns, cinnamon stick and clove.

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Goda masalaMaharashtrian spice blend

Goda means sweet in Marathi, and the word describes not sugar but the warm, rounded fragrance of this masala, which every Pune and Satara household roasts in small batches. It is the soul of Brahmin Maharashtrian cooking: masale bhaat at weddings, a spoonful in amti (tangy toor dal), bharli vangi (stuffed brinjal), and usal for misal. It is dark and aromatic rather than hot, built on coriander, dry coconut (kopra) and sesame, perfumed with cinnamon, cloves and cardamom, and given its earthy, slightly musky depth by dagad phool (stone flower, a lichen), with nagkesar and maratha moggu if you can find them at a Marathi grocer. Common mistake: roasting the coconut and sesame with the hard spices on a high flame; the coconut burns before the coriander is done and the whole batch tastes bitter. Chef's tip: roast each spice in a drop of oil until a shade darker, because that slow roasting is what gives goda masala its colour.

30 minIndianBasicsVeganGluten free
by KrazyBadal 0 views

Kanda lasun masalaOnion and garlic spice blend

Kolhapuri women still make kanda lasun masala once a year, in the hot months, in a day-long session of frying, roasting and pounding, and the jar lasts until the next summer. The masala is a deep brick-red, oily paste-powder that smells of browned onion and garlic and sets your mouth on fire, thanks to plenty of hot chilli powder, traditionally from Sankeshwari or Lavangi chillies, plus milder Kashmiri for colour. A spoon or two transforms misal, kat (the spicy gravy for pav), batata bhaji, anda curry or the famous tambda rassa of mutton. Common mistake: frying the onions only until golden. They must be deep brown and crisp, with no moisture left, or the masala will turn mouldy within weeks. Chef's tip: dry the fried onion and garlic on paper for an hour before grinding, and keep the finished jar in the fridge if your kitchen is humid.

60 minIndianBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

Malvani masalaKonkan spice blend

Head down the coast to Malvan, Vengurla or Devgad and every family has its own masala tin, ground in summer when the chillies are crisp and dry. Malvani masala is hotter and more aromatic than goda masala and uses no coconut: it is mostly Bedgi chillies (for a deep red colour and moderate heat) with a handful of fiery Sankeshwari, roasted with coriander and about fifteen whole spices including fennel, star anise, mace, nutmeg and stone flower. Fried in oil with coconut and onion, it becomes the base of kombdi vade (chicken curry with puris), bangda and surmai curries, prawn sukka, and vegetarian dishes like kala vatana usal and Malvani batata bhaji. The blend itself is vegan. Common mistake: leaving the stalks on the chillies; they grind into hard, woody bits and dull the colour. Chef's tip: dry the chillies in the sun or in a barely warm pan first, then roast them separately on low until they crackle, so they grind to a fine, bright powder.

30 minIndianBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

Nagpur saoji chickenSpicy chicken in dark coconut gravy

Saoji cooking comes from the Saoji (Halba Koshti) weaver community of Nagpur, and their small eateries are famous across Vidarbha for chicken and mutton curries so hot that diners keep plain rice and a glass of water close by. The gravy is dark, almost black, from slow-roasted dry coconut, poppy seeds, dried red chillies and whole spices, with a layer of red oil on top. It is eaten with bhakri or rotis, especially on weekends and winter evenings. The common mistake is roasting the masala on high heat, which makes it bitter; roast low and slow until deep brown. Chef's tip: marinate the chicken in the fridge for at least an hour, and cook until the thickest piece reaches 74 °C.

70 minIndianChickenGluten freeSpicy
by KrazyBadal 0 views

Goes well with stone flower