Goan Recheado Masala

 

          Recheado Masala is a fiery and a tangy Goan red chili spice paste that is full of flavors. It is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

          The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

          Typically, Goan vinegar and Feni are the other two ingredients that are used, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 10 Kashmiri red chilies, broken into small pieces
• 1 onion, roasted on an open flame
• 10 garlic cloves
• 1/2" ginger
• 1/2 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 6-7 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/2 cup vinegar

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water. Add vinegar accordingly). 

          If you need to store in an air tight container for a longer time, then sauté the paste in 2 tbsp. of oil for 4-5 minutes. Allow it to cool down before storing. Use as required.

          This paste can be used for marinating the fish or as a stuffing. It can also be used to marinate or cook chicken, mutton, prawns or mushrooms / paneer for a veg. version. 

Idli Podi (Gun Powder)

          Podi also known as Gun Powder is an essential accompaniment to any South Indian snack / breakfast recipe. They can easily be made at home with few basic ingredients and can be stored in air tight containers for a longer period. 

          For some variation, try using it as a spread on bread / parathas / chapattis along with some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger,  hot dog, etc. Choice is yours. 

• 1/4 cup chana dal (Bengal Gram)
• 1/4 cup urad dal (split black gram)
• 1/4 cup tuvar dal (split pigeon pea lentil)
• 1 tsp. coriander seeds
• 2 tbsp. sesame seeds
• 7-8 dry red chilies
• 1 tsp. cumin seeds
• pinch of fenugreek seeds
• 1-2 garlic cloves
• pinch of asafoetida
• salt to taste
• 2 sprig curry leaves

          Dry roast all the above mentioned ingredients (except salt and asafoetida) till you get a nice aroma. Switch off the flame and set aside to cool. 

          Grind along with salt and asafoetida into a fine powder. Store in an air tight container and use as and when necessary along with idli, dosa, uttapam, etc.