{"id":982,"date":"2007-10-07T15:50:21","date_gmt":"2007-10-07T22:50:21","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/10\/07\/dagad-phool-kala-elachi-badal-phool-and-naagkeshar\/"},"modified":"2008-04-06T19:47:31","modified_gmt":"2008-04-07T02:47:31","slug":"dagad-phool-kala-elachi-badal-phool-and-naagkeshar","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/10\/07\/dagad-phool-kala-elachi-badal-phool-and-naagkeshar\/","title":{"rendered":"Dagad Phool, Kala Elachi, Badal Phool and Naagkeshar"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/Indianingredients\/spicesimagecopyrighted2.jpg\" class=\"noborder\" alt=\"Dagad Phool,  Black Cardamom, Badal Phool and Nagakeshar to prepare Goda Masala\" \/><br \/>\n<font face=georgia><small>Clockwise from left:<\/small> Dagad Phool, Kala Elachi, Badal Phool and Naagkeshar<br \/>\nSpices to Prepare <a href=\"http:\/\/mailmahanandi.googlepages.com\/kalamasala%28godamasala%29\" target=\"_blank\">Goda Masala<\/a> ~ for This Week&#8217;s <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/11\/19\/indian-kitchen\/\" target=\"_blank\">Indian Kitchen<\/a><br \/>\n<\/font><\/center><\/p>\n<p><font face=georgia><br \/>\n<small>from Hindi\/Marathi to Telugu and English:<\/small><br \/>\nDagad Phool = Kallupachi (Black Stone Flower)<br \/>\nKala Elachi = Nalla Elakulu (Black Cardamom)<br \/>\nBadal Phool = Anaspuvvu (Star Anise)<br \/>\nNaagaKeshar = Naaga Sagaralu<br \/>\n<\/font><!--0c2652e7740747bb1c6a4ece700391a7--><!--479f44673ae4479359b4f405573e2799--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Clockwise from left: Dagad Phool, Kala Elachi, Badal Phool and Naagkeshar Spices to Prepare Goda Masala ~ for This Week&#8217;s Indian Kitchen from Hindi\/Marathi to Telugu and English: Dagad Phool = Kallupachi (Black Stone Flower) Kala Elachi = Nalla Elakulu (Black Cardamom) Badal Phool = Anaspuvvu (Star Anise) NaagaKeshar = Naaga Sagaralu<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64,76],"tags":[],"class_list":["post-982","post","type-post","status-publish","format-standard","hentry","category-ingredients-photos","category-indian-kitchen"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=982"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/982\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}