Xacuti Masala

The Goan xacuti (pronounced shakuti) is a  well-known and popular dish both with the Goans and the tourists alike. Here we will show you how to make the xacuti masala and freeze it for later use so that you can have "instant xacuti" (well almost ;) ) whenever you feel like it.You can use this Goan xacuti masala to make chicken xacuti, beef xacuti, prawn xacuti and even use it to make channa bhaji for breakfast. This xacuti recipe is from my mother's recipe book and is not spicy and hence can be had quite often.

Goan xacuti masala recipe

Ingredients:

1 coconut

8 red Kashmiri chillies

25 pepper corns

8 cloves

4 petals of star anise

3 sticks of cinnamon (about 1")

4 green chillies

1 tspn jeera/cumin seeds

2 tbspns coriander seeds

2 tbspns badishep/fennel seeds

3 black cardamom

3 white cardamom

2 tbspns poppy seeds

½ nutmeg

1/3 potri/mace 

Method:

• Roast all the ingredients
• Cool and grind to a paste.
• Put in plastic bags and freeze.
• Use whenever required.

Magic Masala

Magic masala is a dry powder masala which is a must-have in our home. You can use it in beef recipes, chicken recipes and  fish recipes and even veg recipes for that matter. 

How to make magic masala

Ingredients:
2 teaspoons pepper corns
2 teaspoons cloves
3 teaspoons geera/cumin seeds
2 tablespoons cinnamon bits
As much turmeric powder as required
Method:

• Dry the condiments except for turmeric powder in the sun.

Ingredients for magic masala powder

• Grind the above to a fine powder.
• Add as much turmeric powder as the qty. of powder obtained.

Use this magic masala in various meat and fish dishes like the beef mince basic recipe.

Recheiado Masala

The Recheiado masala which is a must-have in a Goan kitchen is an easy recipe and can be used in various ways. You know that if you have it stocked in your refrigerator, there is plenty of tasty stuff that you can churn out. Recheado masala can be used in stuffed fish, stuffed squids and can also be used with meats and a hot favourite in our family is roast chicken with Recheiado masala. Enjoy this true Goan recheado masala recipe! 

Ingredients:

12 Red Kashmiri chillies

6 cloves

2 two inch sticks cinnamon

11/2 tspn full turmeric powder

1 level tspn geera

8 cloves garlic

2 medium sized onions

1 tspn salt

1 tbspn sugar

Vinegar - as much as required to grind to a thick paste

Method:

• Chop the onions fine and roast on a skillet. You can add a little bit of oil if required.
• Put all the ingredients except for the vinegar in the grinder and grind to a powder.
• Then add vinegar as required so that it grinds easily into a paste.
• If the chillies are not crisp, soak in water, squeeze and use.
• This quantity can be made two or three times and stored in a glass jar/ bottle in the refrigerator.