Comments on: Dagad Phool, Kala Elachi, Badal Phool and Naagkeshar

by: Lester

Tue, 22 Apr 2008 16:54:36 +0000

BINGO - A friend of mine managed to get me a big bag of Kalpassi ( Dagad Phool ) from a place in Wembley London - looks like its imported because the label is in english

by: Canary Beans with Brinjal and Goda Masala ~ Full Moon Rising « Out Of The Garden

Tue, 22 Jan 2008 06:21:13 +0000

[…] **NOTE: I don’t have all the ingredients to prepare an authentic goda masala, but I did find something close in the store: Badshah brand Rajwadi Garam Masala (oddly, stone flower is not listed as an ingredient on the website, but it is on my package). This is the closest thing to the real deal I have found yet. […]

by: Lester

Sun, 21 Oct 2007 16:12:14 +0000

Hi,

I have just returned from a holiday in Goa and experienced the best tasting curry I have ever had in a restaurant in our hotel. Its was called Chicken Chettnadu and I persuaded the chef to give me the recipe which includes Kalapasi ( Dagad Phool ) and Marathi Moggu. I can’t find a hint of these ingredients in London and I’m itching to try this recipe out so any links to anywhere I can order some would be very welcome !

Lester

by: Nora

Mon, 15 Oct 2007 01:25:47 +0000

Indira,

After seeing the photo of cloves, naaga keshar and marathi moggu posted on Oct. 14, I came back to this post to find my error. I also immediately opened my jar of whole cloves, inhaled the sweet spicy fragrance, popped one into my mouth and examined them more closely. The cloves have a bud that obviously protrudes and sits on the calyx. Although I have not seen or used naaga keshar, its top is clearly different. Thank you for the correction.

by: Indira

Tue, 09 Oct 2007 04:27:31 +0000

Priti: Marathi muggu is another different spice and looks like two cloves joined together like Mekhala mentioned. I have few at my kitchen and will publish the post next weekend. Thanks.

Nikki and Pratibha: May be in mail-order online shops? Mine are from India, a friend mailed these spices.

Freshma: I wish I knew little bit more about these spices. They are old-world style spices, very rarely used and there is not that much information out there.

Nora: By fifth ingredient, you mean NaagaKeshar, no they are not cloves. They look like cloves but NaagaKeshar is entirely a different spice. I will publish a picture of them together side by side next weekend.

by: Nora

Tue, 09 Oct 2007 00:03:09 +0000

EDIT to my previous comment:

I am referring to stores or supermarkets in the US.

We also used these for pickling, and would use the entire clove in the brine.

I use both now, the whole cloves and fresh grinding them when I need powder.

by: Nora

Mon, 08 Oct 2007 23:55:24 +0000

The fifth ingredient is whole cloves. They are most commonly found ground or in powder form and sold in the spice section of a grocer or supermarket. Whole cloves can also be found in stores selling bulk spices and grains. They may also be found in gourmet and other specialty food stores.

You may have to spend a lot of effort finding the whole cloves, but once they are found you will have your available source. It really is worth the effort.

by: freshma

Mon, 08 Oct 2007 22:49:58 +0000

Maretti moggu is dried capers. Usually capers are pickled without the stem but maretti moggu is dried with its stem.
We cant get it here in Oz. I have my supply from India. I was stopped and questioned at customs about it, they went to great lengths to establish what its botanical name was; but came up with nothing finally let me through with it.
So I was curious to find its botanical name Maretti moggu = CAPPARI SPINOSA or CAPERS.

by: Mekhala

Mon, 08 Oct 2007 20:34:34 +0000

Preeti,
Marathi Moggu can be roughly imagined as two fat cloves stuck at their head. There can be slight variations, with one side being more wrinkled than the other. So far I haven’t seen these spices at any of the US stores. they are available only in India. Moggu means ‘bud’ in kannada. So, imagine two dark brown buds joined at their heads.

by: pratibha

Mon, 08 Oct 2007 18:02:15 +0000

hi,

i lurk around here a lot (and i seem to be part of a club ). i hunted high and low and found a discussion on these spices at ‘another subcontinent forums’ a few days back and now tis here. marveled at the chain of coincidences and smiling. anybody from the bay area…suggestions about where i could find these spices? thank you!

thank you indira! have cooked a lot of things posted on this site. i enjoy spending time here…learning how to cook!

cheers,
pratibha