Goan Rechado Masala - The Mommy-Way!

Ingredients:
Red Kashmir Chillies – 100 gms
Cumin – 1 tsp
Cloves – 10
Cinnamon – 4 to 5 sticks – 2 inch long
Ginger – 3 inch
Garlic – 8 pods (skinned)
Onion – 1 (Large)

Grind together all ingredients and voila! Here’s your very own Goan Rechado Masala.
Thinking of what to do with it?

Vegetarians: Add Salt and a bit of Sugar to stuff into Lady Fingers or Bitter Gourd. Fry until golden brown

Fish Lovers: Use it as a base masala to make your fish ambotik curry. Or simply add Sugar, Salt and Goan Toddy Vinegar and stuff it in Pomfrets and Mackerels and fry.

Meat Lovers: Add loads of Goan Toddy Vinegar and make some Pork Sorpotel. Who doesn't love it?

This recipe has been handed down to me from my Mum who learnt it from her Mum. Hence, it's really special!

Roasted Coconut Chicken Masala

Ingredients:

Clove – 10 nos
Cinnamon – 2 sticks – 3 inches long each

Cumin – 1 tsp
Coriander Seeds – 2 tblsp
Black Pepper Corn – 1 tsp
Star Anise – Half
Mace – 1 pinch
Black Stone Flower (Optional) – 1 piece
Red Kashmir Chillies - 4
Ginger – 1.5 inch piece
Garlic – 5 pods
Onion – 2 Medium
Coconut – ½ cup
Bay Leaves – 4
Oil – 6 tbsp
Tomato – 1
Green Chillie – 1
Chicken / Mutton – 1 kg

Heat 1 tsp oil in a pan and roast together Cloves, Cinnamon, Cumin, Coriander Seeds, Pepper, Star Anise, Mace and Black Stone Flower.

Remove and keep aside. Then roast Ginger and Garlic and keep aside. Next roast Red Chillies and keep aside. Then roast the grated Coconut and keep aside. And last – grind 1 chopped Onion. Leave aside to cool all ingredients. Grind it together except for the onion. Onion should be added last.

Heat oil in a vessel and sauté Bay Leaves, Green Chilli, Onion and Tomato until soft. Then add the chicken and fry it for atleast 10 mins in the mixture. Add the masala and stir well. Add Salt and Water and let it cook for atleast 30 mins or until cooked. Garnish with fresh coriander and serve with Rice or Loaves or Neer Dosa. P.S.: Tastes best when served with Brun Pav!

Caramelized English Pudding with Oranges & Grapes

Caramelized English Pudding

For the Caramel:

Take 3 tbsp of Sugar, add water and heat directly on the flame until deep brown. Keep aside to cool. Preferably use a stainless steel bowl / container. Remember that you will use this container to steam the pudding as well.

For the pudding:

Take 8 slices of bread and soak in 1 cup milk. Mash it until pulpy. Add 2 eggs (white & yoke) to the bread and mix it well.

Put the mixture in the bowl with the caramel. Flatten and level the mixture. Place the bowl in a larger vessel half filled with water so as to steam the pudding. Keep it on the flame for 20 mins. Sink a fork or knife to the bottom of the bowl to check if it is cooked well. If the pulp is sticky, leave it for a little longer until cooked.

Peel and skin 1 whole orange into chunks. Take 15 seedless purple table grapes and cut into halves. You can use 2 teaspoons of honey to glaze the fruits. Cut your caramel pudding in any shape you like and place it in a bowl. Place the glazed fruits and serve it warm.

P.S.: Tastes best when shared with someone you love!